Persimmon Bread Recipe


Servings: 2 loaves 2 large eggs, room temperature 1 cup granulated sugar 1 Tbsp real vanilla extract 3 cups fuyu persimmon pureed, a little over 1 1/2 lbs 10 Tbsp unsalted butter, melted 2 tsp baking soda 1/4 tsp generous pinch of salt 2 tsp cinnamon 3 cups all-purpose flour, *see note below on measuring 1 1/2 cups walnut pieces, toasted 1 cup raisins


Prep: Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.

Remove tops of persimmon with a butterknife (I've broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree in a blender.

In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.

Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.

Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for 45 - 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.

More Stories