Hamdi Saidani Persimmon Bread Recipe is made of ripe persimmon pulp, sugar, eggs, warm spices, and nuts. It serves about 8 and takes approximately 1 hour and 15 minutes to prepare and bake this moist, flavorful bread is perfect for any season.
🧡 Why You’ll Love This Persimmon Bread Recipe:
- Easy to Make: Simple steps make this recipe beginner-friendly.
- Seasonal Favorite: Perfect for fall and winter when persimmons are abundant.
- Customizable: Add-ins like nuts, chocolate chips, or dried fruits make it versatile.
- Perfect Texture: Moist, soft, and packed with flavor.
❓ What Is Persimmon Bread Recipe?
Persimmon Bread Recipe is a moist and flavorful quick bread made with ripe persimmons, spices, and optional nuts or add-ins. It combines sweet fruitiness with warm spices, making it a perfect treat for any time of the day.
🥭 Ingredient
- 2 cups ripe persimmon pulp
- 2 cups sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup chopped nuts (walnuts or pecans, optional)
🍞 Directions
- Preheat your oven to 350°F (175°C). Grease and flour two loaf pans.
- In a large bowl, mix the persimmon pulp, sugar, eggs, and vegetable oil until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in the chopped nuts if desired. Pour the batter into the prepared loaf pans.
- Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
💭 Recipe Tips:
- Use Fully Ripe Persimmons: Fully ripe Hachiya persimmons are ideal for this recipe due to their natural sweetness and soft texture.
- Adjust Sweetness: If your persimmons are very sweet, reduce the sugar slightly.
- Substitutions: Swap vegetable oil with melted butter or coconut oil for added flavor.
- Nut Alternatives: If you prefer, replace nuts with raisins, chocolate chips, or dried cranberries for a unique twist.
🥃 What To Serve With Persimmon Bread?
Persimmon Bread pairs wonderfully with a dollop of cream cheese, a drizzle of honey, or a scoop of vanilla ice cream serve it alongside a hot beverage like coffee, spiced tea, or cider for a cozy satisfying treat.
🎚 How To Store Leftovers Persimmon Bread?
- Refrigerator: Wrap leftover persimmon bread tightly in plastic wrap or aluminum foil to retain its moisture place it in an airtight container and store it in the refrigerator for up to 5 days.
- Freezer: To freeze slice of leftover persimmon bread into individual portions and wrap each slice in plastic wrap store in the freezer for up to 3 months.
🥵 How To Reheat Leftover Persimmon Bread?
- In The Oven: Preheat your oven to 300°F (150°C) wrap leftover persimmon bread in aluminum foil place it on a baking sheet and warm it in the oven for 3-4 minutes or until heated through.
- In The Microwave: Place a slice of leftover persimmon bread on a microwave-safe plate cover it with a damp paper towel to keep it moist heat on medium power for 20–30 seconds.
FAQs
What type of persimmons should I use for Persimmon Bread?
The best persimmons for Persimmon Bread are Hachiya persimmons these should be fully ripened, soft, and almost jelly-like to ensure the bread has the right sweetness and texture. Fuyu persimmons can also be used but should be very ripe and mashed thoroughly.
How can I tell if a persimmon is ripe enough for Persimmon Bread?
For Persimmon Bread, the persimmon should feel very soft to the touch, almost like a water balloon. If it’s an Hachiya persimmon, the skin may appear wrinkled, indicating it’s perfectly ripe and ready to use in the recipe.
Can I use frozen persimmon pulp for Persimmon Bread?
Yes, frozen persimmon pulp works perfectly in Persimmon Bread. Thaw the pulp completely and bring it to room temperature before using it in your recipe to ensure the batter mixes evenly.
How do I thaw frozen Persimmon Bread?
To thaw frozen Persimmon Bread, transfer the slices or loaf to the refrigerator overnight. For quicker thawing, let the bread sit at room temperature for about 1–2 hours.
Can I make Persimmon Bread healthier?
Yes, you can make Persimmon Bread healthier by substituting some or all of the sugar with natural sweeteners like honey or maple syrup. You can also replace part of the all-purpose flour with whole wheat flour for added fiber.
Can I substitute oil in Persimmon Bread?
Yes, you can replace the vegetable oil in Persimmon Bread with an equal amount of melted butter, coconut oil, or applesauce. Applesauce will make the bread slightly denser but healthier.
Is Persimmon Bread vegan-friendly?
Traditional Persimmon Bread contains eggs and sometimes dairy, you can make it vegan by replacing eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and using plant-based milk or oil.
Nutrition Facts
Serving Size: 1 Slice
- Calories: 230
- Protein: 4g
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Sugars: 20g
- Fiber: 2g
- Cholesterol: 35mg
- Sodium: 200mg
- Vitamin A: 8%
Persimmon Bread
Description
Persimmon Bread Recipe is made of ripe persimmon pulp, sugar, eggs, warm spices, and nuts. It serves about 8 and takes approximately 1 hour and 15 minutes to prepare and bake this moist, flavorful bread is perfect for any season.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two loaf pans.
- In a large bowl, mix the persimmon pulp, sugar, eggs, and vegetable oil until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in the chopped nuts if desired. Pour the batter into the prepared loaf pans.
- Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use Fully Ripe Persimmons: Fully ripe Hachiya persimmons are ideal for this recipe due to their natural sweetness and soft texture.
Adjust Sweetness: If your persimmons are very sweet, reduce the sugar slightly.
Substitutions: Swap vegetable oil with melted butter or coconut oil for added flavor.
Nut Alternatives: If you prefer, replace nuts with raisins, chocolate chips, or dried cranberries for a unique twist.
