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Persimmon Bread Easy - Image 2

Persimmon Bread Easy

A delightful and easy-to-make persimmon bread that's perfect for breakfast or a snack. This recipe combines the sweetness of ripe persimmons with warm spices for a comforting treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup ripe persimmon pulp From about 2-3 persimmons, depending on size
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped nuts Optional, such as walnuts or pecans
  • 1/2 cup raisins Optional

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, mix the persimmon pulp, vegetable oil, and sugar until well combined. Beat in the eggs one at a time.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  4. If using, fold in the chopped nuts and raisins.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Chef's Tips:
• For a healthier version, replace half the oil with applesauce
• Avoid overmixing the batter to prevent a dense texture
• Serve warm with a dollop of whipped cream for an indulgent treat
Food Safety:
• Ensure persimmons are ripe and free from mold
• Store bread in an airtight container to prevent spoilage