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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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Comments

  2. 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.

  6. 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. 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!

  13. 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…

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

  23. 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.

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