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    HOME » Recipes » Bread & Pastry

    Published: Dec 1, 2015 · Modified: Apr 11, 2021· This website generates income via ads ·

    Persimmon Bread

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    My father, who had just celebrated his 90th birthday, showed up on Thanksgiving with a big bag of fresh persimmons. Finally today, a few of the persimmons were ripe enough to use for baking. I wanted to make something that I could share with my Mom and Dad, sort of little "thank you" for the effort that went into getting these persimmons. I found a recipe for persimmon bread, a James Beard original, shared by Davis Lebovitz. The recipe makes two loaves, so it was perfect. A little trip around the corner for the booze, and I was ready to bake.

    Persimmon Bread at TheEggFarm.com
    persimmons

    If you are not familiar with persimmons, there are a few things you need to know. There are two main varieties of persimmons available in the U.S.; the squat, tomato-shaped Fuyu and the taller, acorn-shaped Hachiya.

    persimmons2

    Hachiya persimmons remain very tart until they are extremely ripe, while Fuyu persimmons are sweeter and can be eaten while still firm. For baking, you most often want to choose the Hachiya variety. You will need to wait to use them until they are very soft and the flesh is mushy, like a very overripe banana. Until they reach this stage, they are just too tart. I had a few Fuyus in the fridge, so I incorporated both varieties into my bread.

    This is my adulterated version of James Beard's recipe for persimmon bread.

    Persimmon Bread

    Persimmon bread is the best way to make the most of autumn's most beautiful fruit.
    5 from 1 vote
    PRINT Pin
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Bread
    Cuisine American
    Servings 24 servings
    Calories 359 kcal

    Equipment

    • Large mesh strainer
    • 2 Loaf pans

    Ingredients
      

    • 3½ cups all-purpose flour
    • 1½ teaspoons salt
    • 2 teaspoons baking soda
    • 1 teaspoon ground nutmeg
    • 2½ cups sugar
    • 1 cup melted butter cooled to room temperature
    • 4 large eggs lightly beaten
    • ⅔ cup brandy
    • 2 cups persimmon purée from about 4 squishy-soft Hachiya persimmons
    • 1 cup finely diced persimmon from 2 Fuyu persimmons add 1 additional cup dried fruit if you don't have this
    • 2 cups chopped pecans toasted
    • 1 cup raisins or diced dried fruits (such as apricots, cranberries, or dates) (I used cranberries)

    Instructions
     

    • Preheat oven to 350ºF. Butter 2 loaf pans and line the bottoms with a piece of parchment paper (or dust with flour, tapping out any excess)
    • Sift the first five dry ingredients into a large mixing bowl. A large mesh strainer works great for this.
    • Stir in the butter, eggs, brandy, persimmon purée, and diced persimmons, then the nuts and dried fruit.
    • Divide the batter and pour into prepared loaf pans. Bake in a 350 degree oven for 1 hour or until toothpick inserted into the center comes out clean. Mine took a bit longer.
    • Allow to cool in the pan for five minutes then turn out onto a wire rack to cool. Can be served warm with butter as well.

    Nutrition

    Nutrition Facts
    Persimmon Bread
    Serving Size
     
    1 Slice
    Amount per Serving
    Calories
    359
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Saturated Fat
     
    6
    g
    30
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    48
    mg
    16
    %
    Sodium
     
    317
    mg
    13
    %
    Potassium
     
    212
    mg
    6
    %
    Carbohydrates
     
    51
    g
    17
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    21
    g
    23
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    281
    IU
    6
    %
    Vitamin C
     
    20
    mg
    24
    %
    Calcium
     
    26
    mg
    3
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword bread, persimmon
    Tried this recipe?Let us know how it was!

    You might also like my Persimmon Cookies!

    If you like persimmon bread you might also like my Zucchini Bread.

    « Grandmother's Chinese Chicken Wings
    Persimmon Cookies »

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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