persimmon bread recipe
This moist and flavorful persimmon bread is perfect for a cozy breakfast or a delightful afternoon treat. The natural sweetness of the persimmons shines through in every slice!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup persimmon pulp (from about 4 ripe Hachiya persimmons)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine the sugar, oil, and eggs. Beat until well combined.
- Add the persimmon pulp to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped nuts, if using.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For an extra touch of flavor, drizzle a simple glaze made with powdered sugar and milk over the cooled bread.
Find it online: https://cubaqueen.com/persimmon-bread-recipe/