As I mentioned in an earlier post, I have a whole bunch of persimmons that are ripening quite fast, so I’ve been trying out various persimmon recipes. I enjoyed the cranberry persimmon bread I tried, but I want to check out a couple more recipes.
A while back I saw a persimmon bread recipe on David Lebovitz’s site which he adapted from James Beard. Two big foodie names, this bread obviously had to be good. I bookmarked the recipe so long ago, I forgot about it until Adventures of an amateur foodie tried out the recipe. Her bread came out lovely and I just had to try making it.
I made a few changes to David Lebovitz’s recipe based on ingredients I had available and the taste of my family members. One of the things this bread calls for is whiskey or cognac. As much as I wanted to add that, I knew no one in my family would eat it if I did. So that is one of the things I had to leave out.
The bread came out moist and sweet. It had a wonderful mix of flavors and I think the alcohol the original recipe called for would have made it even better. I enjoyed it a lot and will definitely make it again. There was only one problem. I couldn’t really taste persimmon at all. Persimmon has a pretty mild taste that often gets lost in baked goods, but in this bread the persimmon taste was really non-existent. If someone had put the bread in front of me and asked me to guess the ingredients, persimmons wouldn’t be one of my guesses. I think next time I make this bread, I will add some hard fuyu persimmons so that the bread has more of a persimmon taste.
Persimmon Bread (adapted from David Lebovitz’s recipe)
Yields 1 9 x 5 loaf
1 3/4 cup flour
1/2 teaspoons salt
1 teaspoon baking soda
1/2 tsp cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup melted unsalted butter
2 large eggs
2/3 cup water
1 cup persimmon puree
1 cup chopped pecans
1 cup diced hard fuyu persimmons
1. Grease or line loaf pan and preheat oven to 350 degrees.
2. Whisk together the flour, salt, baking soda, cinnamon, nutmeg, and sugar.
3. Make a well in the center then stir in the butter, eggs, water, persimmon puree. After the batter is well mixed, add in the nuts and fruit.
4. Bake 1 hour or until a knife inserted into the center comes out clean.
- 1 3/4 cup flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 cup sugar
- 1/2 cup melted unsalted butter
- 2 large eggs
- 2/3 cup water
- 1 cup persimmon puree
- 1 cup chopped pecans
- 1 cup diced hard fuyu persimmons
- Preheat the oven to 350°F. Grease a 9 x 5 loaf pan.
- In a large bowl, whisk the flour, salt, baking soda, cinnamon, nutmeg, and sugar. Make a well in the center of the mixture and place the butter, water, and persimmon puree in it. Using a spoon, combine the ingredients together. Fold in the nuts and diced persimmon.
- Bake the loaf for 1 hour or until a knife inserted in the center comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.