Persimmon Bread

photo of slices of Persimmon Bread on a plate

I got a lot of persimmons from my mom, so I’ve been baking with them.  Especially the Hachiya ones since I don’t really enjoy eating them as much.  You can read more about my explanation of the difference between Fuyu and Hachiya persimmons in my persimmon cookies post.close-up photo of a slices of Persimmon Bread

One of the things I made this weekend is a delicious persimmon bread.  It’s easy to make and a great autumn cake/bread.  The taste of persimmons if very subtle in the bread.  I think in general persimmons don’t have a strong enough taste to really stand out in baked goods.  It’s still quite delicious though.

 

Permission bread (adapted from allrecipes)

  • 1 cup persimmon pulp (about 2 persimmons)
  • 2 teaspoons baking soda
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 2/3 cup water
  • 3 cups all-purpose flour

Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 6×3 inch loaf pans.
    2. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.

photo of a bowl of persimmon pulp

    1. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt.
      Blend until smooth.

photo of the eggs, sugar and spices in a bowl

    1. Mix in persimmon pulp and water alternately with
      flour. Divide batter into the prepared pans, filling each
      pan 2/3 full.

photo of the batter in a bowl

  1. Bake for 1 hour in the preheated oven, or until a toothpick inserted
    comes out clean. Cool in pan for 10 minutes before removing to a wire
    rack to cool completely.

Persimmon Bread slices on a platephoto of sliced persimmon bread with a loaf in the background

Permission Bread

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 3 (6x3-inch) loaves
This bread It's easy to make and a great autumn cake/bread. It’s lightly flavored with fresh persimmon puree.

Ingredients:

  • 1 cup persimmon pulp about 2 persimmons
  • 2 tsp baking soda
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 tsp salt
  • 2/3 cup water
  • 3 cups all-purpose flour

Directions:

  1. Preheat the oven to 350°F (175°C). Grease three 6x3-inch loaf pans.
  2. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
  3. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth.
  4. Mix in persimmon pulp and water alternately with flour. Divide batter into the prepared pans, filling each pan 2/3 full.
  5. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Notes:

Recipe adapted from All Recipes

All images and content are © Kirbie's Cravings.

8 comments on “Persimmon Bread”

  1. I’ve never had permission bread before, this is very new to me, sounds cool!

  2. I didn’t know about it either until I starting searching for persimmon recipes. (There are not many recipes out there.) It tastes pretty good though and it’s easy to make. My family loves it.

  3. Just gorgeous! Your persimmon puree is just beautiful! I love the color. Do you like the taste of persimmons? I haven’t had one in ages b/c i never really fell in love w/ the taste. How would you describe the taste? I think i always felt like it tasted like a hard tomato (i was SUPER young when i ate one!)…

  4. Persimmons aren’t in my list of favorite fruits but I don’t mind eating them. I think it has a pretty unique texture. It’s like soft on the outside and crunchy on the inside. And sweet. Maybe you should try eating one again, if you haven’t had one in a long time. Perhaps your taste for it has changed?

  5. Out standing, I think everyone should experience persimmon bread. Right this minute my hubby is out picking the persimmon tree. I just can’t wait to bake my breads, cakes and even persimmon pies this year. YUM! This is a must recipe for people to try something different.
    Most of my friends love the breads I bake them for Christmas.

  6. I’ve never had persimmon pie before! Sounds delicious

  7. Just curious, which persimmon type did you use in this bread? You said you bake a lot with the Hachiya ones, but I think you’ve got the Fuyu ones pictured alongside the bread. I have some Fuyus that my neighbor gave me and would like to make this bread, but the persimmons are still hard, I’m just letting them ripen up first before baking the bread. 🙂

  8. I’ve made this bread with both. As long as you wait until they are ripe and soft, both type work. I must have used the fuyu ones when I did this post since I had some fuyu ones to take pictures of.

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