Persimmon Bread
This bread is moist and spiced with cinnamon and cloves. The bread has a fresh persimmon puree in the batter as well on the crust giving the bread a beautiful orange color and sweetness.
Ingredients
- 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
Instructions
- 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.
Notes
Recipe lightly adapted from Former Chef
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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