Tuesday, January 10, 2012

Persimmon Bread

I hope everyone is having a great beginning of the year – I know I am getting ready for the little one arriving in a few weeks.  Can’t believe I only have 5 weeks left.  Time flies.

The other day I was looking through a Bob Appetite magazine and found this Persimmons Bread recipe there.   There are times when you see a recipe and want to try it right away.  Well, this was one of those recipes, especially when it says that you don’t need a lot of sugar because the persimmons are sweet.  The original recipe had 1 cup of sugar in it and I only used 1/2 cup, I think you can even make this recipe without sugar; it was sweet enough with the raisins too.

This bread was delicious, and is a keeper.

Persimmon Bread

Adapted from: Bon Appetite

Yields: 1 loaf pan | Prep Time: 20 minutes | Baking Time: 60 minutes

1/2 cup (1 stick) unsalted butter plus more for pan
3/4 cup all-purpose flour plus more for pan
1/2 cup golden raisins
3/4 cup whole wheat flour
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
2 large persimmons
1/3 cup buttermilk
2 tbsp finely grated orange zest
½ sugar cup sugar
2 large eggs

Preheat oven to 350°. Butter and flour a 9x5x3″ loaf pan. Tap out excess flour.

Combine raisins and 2 tbsp. hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).

In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.

Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.

Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3–4 minutes longer.

Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.

Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.

Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

One Year Ago: Chocolate Banana Bread

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27 Responses to “Persimmon Bread”

  1. 1

    Heather (Heather's Dish) — January 11, 2012 @ 5:01 am

    this looks so moist and delicious!

  2. 2

    Deanna — January 11, 2012 @ 9:57 am

    I just made persimmon bread, but I used James Beard’s recipe. It has cognac. Lots and lots of cognac. And I added dates. Lots and lots of dates. What kind of persimmons did you use or does it not matter? I normally just use whichever kind feel like a water balloon.

  3. 3

    Angie@Angiesrecipes — January 11, 2012 @ 11:09 am

    A lovely dense and moist persimmon bread.

  4. 4

    Anna @ the shady pine — January 11, 2012 @ 4:00 pm

    A perfect morning tea bread…looks delicious!

  5. 5

    carolinaheartstrings — January 11, 2012 @ 6:59 pm

    What a moist looking recipe. It looks terrific. Come visit us. We have a great low fat crockpot recipe this week and tomorrow, roasted veges with grade seed oil. Yum.

  6. 6

    Nami | Just One Cookbook — January 11, 2012 @ 11:20 pm

    We love persimmon! As growing up, I remember my mom kept telling me it’s has good carotene so I should eat it. Back then it wasn’t my favorite fruit and it was torture! Now I love it! I’ve never seen or heard of persimmon bread, and it does sounds very homemade bread. 🙂 Wow 5 weeks left!! Are you ready? =) Enjoy the last month!!

  7. 7

    Juliana — January 12, 2012 @ 11:57 am

    I never had persimmon bread…and from the ingredients, and the look of this bread, I am very tempted by it.
    You must have a lot of energy, 5 more weeks and still baking 🙂
    Hope you are having a wonderful week!

  8. 8

    Sheila — January 12, 2012 @ 7:33 pm

    I want to try this bread..Thank you for sharing this useful post..

  9. 9

    BlueberryMuffins — January 13, 2012 @ 11:07 pm

    Looks so rich and tasty! Now I need a good cup of coffee. Kids will surely love this, gotta try this and maybe try lemon zest instead. 🙂

  10. 10

    Lisa~~ — January 14, 2012 @ 7:21 pm

    I’ve never baked with persimmons but this does look delish!

  11. 11

    Splendid Willow — January 15, 2012 @ 11:11 am

    Yum! Any leftovers? (:

    Will call you later today.

    Warm hugs, Mon

  12. 12

    Jasmin — January 15, 2012 @ 7:12 pm

    Looks like a very delicious food…I think this is a good idea then…

  13. 13

    WendyLavigne — January 16, 2012 @ 7:10 am

    I love this Persimmon bread! Looks delicious and I love the looks! I think the texture is perfect… Thank you for sharing the recipe. I would love to try this…

  14. 14

    Diane — January 16, 2012 @ 9:40 am

    I love this so much!!Thanks for the ideas then…

  15. 15

    Errich — January 16, 2012 @ 7:52 pm

    I love the idea you have here…Thanks!!

  16. 16

    Arjee — January 20, 2012 @ 8:07 am

    I want to try this bread looks so delicious..Thank you for sharing this to us..

  17. 17

    Ja-C — January 23, 2012 @ 3:39 am

    I love the ideas you have here…Great job!!

  18. 18

    Magic of Spice — January 23, 2012 @ 4:38 pm

    This sounds lovely…what a unique ingredient for a bread 🙂

  19. 19

    katrina79 — January 24, 2012 @ 10:35 pm

    Thanks for the recipe..I really want to try this bread..

  20. 20

    Cynthia — January 25, 2012 @ 9:13 pm

    Thank you for sharing this delicious kind of bread to us..I am sure my family will love this also..

  21. 21

    Gail — January 29, 2012 @ 7:04 pm

    This kind of Persimmon Bread is surely delicious.. I want to taste this one.

  22. 22

    Enrika — January 29, 2012 @ 10:51 pm

    This looks really awesome!!I have to try this…

  23. 23

    Pettina26 — January 30, 2012 @ 2:54 am

    Every breakfast I prepare a cup of tea and a bread as it partner, I think these kind of perfect bread for having a breakfast.

  24. 24

    Brenneth — February 3, 2012 @ 11:59 pm

    I want to taste this kind of bread. Its delicious. Thanks!

  25. 25

    Charles Green — February 9, 2012 @ 7:56 am

    I am a tea time person myself. IThe Persimmon Bread is Tasty. Tryadding a little nutmeg to the recipe it brings a new diminision to the table

  26. 26

    Sam Winters — February 14, 2012 @ 9:00 am

    This recipe looks absolutely delicious. Thaks for sharing with us.

  27. 27

    Google — June 19, 2014 @ 8:18 pm

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