5 from 6 votes
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Persimmon Bread

This persimmon bread has the texture of banana bread, but it's even better because its made with persimmons! It's got all the flavors of winter, and utilizes one of my favorite winter fruits.

Course Breakfast, Dessert
Cuisine American
Keyword breakfast bread, persimmon
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 300 kcal
Author Candice

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 eggs at room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup unsalted butter at room temperature, plus more for greasing your loaf pan
  • 3/4 cup sugar
  • 1 cup very ripe persimmon pulp do not use the peels
  • 1 persimmon thinly sliced for garnish/decoration

Instructions

  1. Preheat to 350F. Lightly grease your 9x5x3 loaf pan.
  2. In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream the butter and sugar.
  4. In a small bowl, beat the eggs with the vanilla extract.
  5. With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.
  6. Add the persimmon. Remove from mixer.
  7. With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/3 at a time. Mix with a rubber spatula until just incorporated.
  8. Pour into loaf pan. Cook 1 hour until a toothpick inserted into the center comes out clean.
  9. Cool completely. I let it cool overnight and have it for breakfast!
Nutrition Facts
Persimmon Bread
Amount Per Serving
Calories 300 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 71mg 24%
Sodium 399mg 17%
Potassium 127mg 4%
Total Carbohydrates 44g 15%
Sugars 18g
Protein 3g 6%
Vitamin A 8.3%
Vitamin C 23.7%
Calcium 2.4%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.