Persimmon Bread

Persimmon bread is the best way to make the most of autumn's most beautiful fruit. This quick bread is a moist and sweet bread, like banana bread, but with a persimmon flavor.

Course Bread

Cuisine American

Keyword bread, persimmon

Budget Cheap

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 359kcal

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 unsalted butter cooled to room temperature
4 large eggs lightly beaten
⅔ cup cognac or brandy
2 cups persimmon puree persimmon pulp 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 cups 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.
For the wet ingredients, add the butter, eggs, brandy, persimmon purée, and diced persimmons, then the nuts and dried fruit into the dry ingredients.
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