Description
Moist and flavorful persimmon bread made with ripe persimmons, warm spices, and optional walnuts. Perfect for breakfast, snacks, or dessert, this easy recipe delivers tender slices bursting with autumnal flavor.
Ingredients
Scale
- 2 cups ripe persimmons, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine sugar, brown sugar, eggs, oil, vanilla extract, and mashed persimmons until smooth.
- Fold the dry ingredients into the wet ingredients gently until just combined.
- Fold in chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use fully ripe persimmons for natural sweetness and moisture.
- Do not overmix to keep the bread tender.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg