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–+ servings
Persimmon Bread

Irresistibly Moist Persimmon Bread That Steals Hearts

This delicious Persimmon Bread is a moist and sweet treat, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 ¾ cups all-purpose flour A versatile base that creates a fluffy texture.
  • 1 teaspoon baking soda Helps the bread rise beautifully.
  • ½ teaspoon baking powder Provides an extra lift for a light crumb.
  • ½ teaspoon salt Enhances the sweetness and balances flavors.
  • 1 teaspoon cinnamon Adds warmth and an inviting aroma.
  • ½ teaspoon nutmeg Complements the spices with a hint of earthiness.
  • ½ teaspoon ground ginger Offers a subtle zing that brightens the flavor.
  • 1 cup persimmon puree Creates moistness and sweetness.
  • 1 cup sugar Sweetens the bread while allowing the spices to shine.
  • ½ cup melted butter Infuses richness and keeps the bread tender.
  • 2 large eggs Binds the ingredients together while adding moisture.
  • 1 teaspoon vanilla extract A splash of sweetness that rounds out the flavors.
  • ½ cup chopped nuts (walnuts or pecans) Adds crunch and depth.
  • ½ cup raisins Provides bursts of sweetness.

Equipment

  • 9×5-inch loaf pan
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing and flouring it.
  2. In a medium-sized bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk together.
  3. In a large bowl, stir together the persimmon puree, sugar, melted butter, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  5. Fold in the chopped nuts and raisins evenly throughout the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Choose ripe persimmons for the puree; they should feel soft to the touch. Test for doneness with a toothpick, and allow the bread to cool before slicing for better texture.

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