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.
- 4 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 4 whole eggs
- 1 cup oil
- 2 1/2 cups persimmon pulp divided
- Preheat oven to 350°F. Grease two 9x5” loaf pans.
- In a medium bowl, combined the flour, baking powder, baking soda salt, cinnamon, cloves, and nutmeg. In a large bowl, mix the brown sugar, granulated sugar, and eggs until well combined. Add the oil and two cups of the persimmon puree and stir to combine.
- Slow add the dry ingredients to the wet one and stir until just combined. Pour the batter into the loaf pans. Make a well down the middle of the batter and pour the remaining half cup of persimmon puree in it.
- Bake the bread for one hour or until an inserted toothpick comes out clean. Cool the bread in the pan before turning out onto a baking rack to cool completely.
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.