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.