Persimmon Bread

My mom and aunt both have persimmon trees, so in the late fall there are a lot of persimmons around our house. Too many to possibly eat. So I do a lot of baking with them.

Most persimmon recipes are similar to pumpkin, using the same spices. The texture is slightly different, with the persimmon baked goods coming out a little bit stickier and sweeter. I made a persimmon bread last year I really liked, so I tried it again. I hadn’t been able to get the top crust persimmon filling right last year, but I got it this time around.

There are two main types of persimmons: hachiya and fuyu. I had both on hand. I like to keep the fuyu ones for eating. Fuyu persimmons tend to be smaller and flatter, and resembles a tomato. They are crunchy and sweet, similar to the texture of an apple. Hachiya persimmons are rounder, often bigger, with a pointy bottom. Hachiyai persimmons are not to be eaten while hard. You must let them ripen until the flesh is soft. I personally am not fond of the soft texture, but it’s perfect for baking with because you don’t even need to puree it.

The bread is moist with tastes of cinnamon, nutmeg and cloves. I love the way the puree poured on top of the bread looks. It’s such a vivid orange. The only issue was that the moisture from that top puree caused the section of the bread directly underneath it to be a little too moist and discolored. The puree also took on a brownish color after sitting out for two days.

You can view the full recipe here. I chose to make the bread without any dried fruit or nuts. Also to make the puree  crust, make sure to make a well in the middle of the batter in order to pour the puree in. Out of all the different persimmon breads recipes I’ve tried so far, this one is my favorite.

   

6 Responses to “Persimmon Bread”

  1. Carol — December 9, 2011 at 7:16 am

    I remember eating hachiya ones when I was little but sometimes getting astringent mouth, yuck! I get a huge bag of homemade dried persimmons every year from my Mom and they are so good for snacking!

    • Kirbie replied: — December 9th, 2011 @ 9:21 am

      Dried persimmons is one of my favorite snacks! I love the pretty flower shape and the taste. Actually I prefer dried persimmons over the fresh ones. It’s probably the only fruit I feel this way about.

  2. Matt @ FaveDiets — December 9, 2011 at 9:12 am

    This looks delicious! I would love if you shared this in my holiday recipes Blog Hop. Enter it for a chance at a Wilton Pre-Baked Gingerbread Tree Kit! http://bit.ly/vbyp71

    • Kirbie replied: — December 9th, 2011 @ 9:22 am

      Thanks for the link!

  3. Kristina — December 9, 2011 at 6:17 pm

    So glad you enjoyed my persimmon bread recipe and thanks for the link back to it. I didn’t get any persimmons this year because squirrels stole every single piece of fruit on our tree! If you are looking for other recipes to use up your persimmons I have a few more (a salad and an ice cream) that I make in the years the squirrels leave me some fruit. :-) The pulp also freezes well for later use.

    • Kirbie replied: — December 10th, 2011 @ 4:27 pm

      Aw, that’s too bad. The squirrels always steal my mom’s best ones. Haha. I will definitely check out your other persimmon recipes, thanks!

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