I love persimmons. My grandma has grown persimmons for as long as I can remember, so they always remind me of home. I typically eat them raw, but this fall, I decided to make persimmon bread, and I'm so glad that I did.
Persimmon bread is sweet and moist, perfect for breakfast or dessert. If you've never had it before, imagine a sweeter pumpkin spice bread and that's pretty much what persimmon bread tastes like
#SpoonTip: If you don't have fresh persimmons, you can get them from Imperfect Produce or at your local farmers' market.
Persimmon Bread
- Prep Time:15 mins
- Cook Time:50 mins
- Total Time:1 hr 5 mins
- Servings:2
- Easy
- 3 1/2 cups flour
- 2 1/4 cups sugar
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon sugar
- 2 teaspoons baking soda
- 4-5 persimmons
- 1 1/3 cups unsweetened apple sauce
- 1 cup unsalted butter
- 1 1/2 cups raisins
Ingredients
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Step 1
Preheat oven to 350°F and butter 2 loaf pans.
#SpoonTip: If you don't have 2 loaf pans, you can use a muffin tin and make persimmon muffins instead. -
Step 2
Add flour, sugar, salt, nutmeg, cinnamon, and baking soda to a large mixing bowl. Combine well with whisk.
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Step 3
Melt butter and let cool to room temperature.
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Step 4
Wash, peel, and cut persimmons. Purée in blender or food processor.
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Step 5
Add persimmon purée, butter, apple sauce, and raisins to mixture. Mix well.
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Step 6
Pour batter into buttered pans.
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Step 7
Place loaves in oven for 50 minutes or until toothpick comes out clean. Enjoy!
#SpoonTip: If you're making muffins, check on them at 25 minutes.