Perfect Persimmon Bread Recipe [Must-Try]

 

Okay, Mom Tribe, let’s talk persimmons! Specifically, let’s dive into a persimmon bread recipe that will become a family favorite. I remember the first time I made it…

Picture this: It was a blustery November afternoon. My kids were home with the sniffles. I was trying to juggle work calls and referee a Lego war, when I spotted a basket of beautiful, orange persimmons at the farmer’s market. I snagged some, thinking, “Why not try something new?” This particular persimmon bread recipe seemed simple enough, and I was desperate for a win in the kitchen. The aroma alone was enough to lift everyone’s spirits. That first bite of warm, spiced persimmon bread… pure comfort food magic!

This persimmon bread recipe quickly became a fall staple in our house, a sweet escape from the usual dinner dilemmas. It’s the perfect project when you want something comforting baking in the oven while you’re tackling homework or folding laundry. Plus, it’s a great way to use those gorgeous persimmons that are only available for a short time each year.

If you’re anything like me, the thought of adding another recipe to your already overflowing mental cookbook can be overwhelming. But trust me, this easy persimmon bread is worth it! It’s straightforward, forgiving, and produces a loaf that even the pickiest eaters will enjoy.

So, fellow kitchen warriors, grab your aprons, and let’s bake up some happiness with this delicious persimmon bread recipe. I promise, even if your day is a complete circus, this bread will bring a little bit of calm and deliciousness to your table.

INGREDIENTS You’ll Need:

Alright, let’s gather our troops! This persimmon bread recipe isn’t complicated. I swear!

• 2 cups all-purpose flour: The backbone of our bread. You can use gluten-free all-purpose flour for a gluten-free persimmon bread recipe!
• 1 teaspoon baking soda: Our rising agent.
• 1/2 teaspoon salt: Balances the sweetness.
• 1 teaspoon ground cinnamon: Gives that warm, cozy flavor. Hello, cinnamon persimmon bread!
• 1/2 teaspoon ground nutmeg: Adds depth.
• 1/2 cup (1 stick) unsalted butter, softened: Provides moisture and richness. If you are dairy free, you can try coconut oil in this persimmon bread recipe!
• 1 cup granulated sugar: Sweetens the deal.
• 2 large eggs: Binds everything together.
• 1 cup persimmon pulp: The star of the show! Make sure your persimmons are very ripe. This is important to get the right consistency for this ripe persimmon bread.
• 1/2 cup buttermilk: Adds a tangy flavor and tender crumb. No buttermilk? No problem! Add 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and let it sit for 5 minutes.
• 1 teaspoon vanilla extract: Enhances all the flavors.
• Optional: 1/2 cup chopped walnuts or pecans: Adds texture and nutty flavor. My kids love this persimmon loaf recipe with nuts.

Trust me, this persimmon bread recipe ingredient list is SHORT because mama doesn’t have time for fancy! You can usually find everything you need at your regular grocery store, maybe even at Target or Walmart while you’re doing your regular grocery run.

This persimmon bread recipe doesn’t have to break the bank. Shop seasonally for persimmons to get the best price, and stock up when they’re on sale. Also, don’t be afraid to check out your local farmer’s market for unique varieties!

Mom Hack: I always double the recipe and freeze one loaf for later. It’s a sanity-saver on busy weeks!

Storage Wisdom: This persimmon bread recipe is best stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes beautifully!

My family loves when I add extra nuts and a sprinkle of cinnamon sugar on top before baking. It adds a little extra something special to this easy persimmon bread.

Let’s Make it Happen!

Okay, kitchen warriors, let’s get baking this persimmon bread recipe! Don’t worry, I’ll walk you through it step-by-step.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use cooking spray with flour in it for easy release.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures that everything is evenly distributed in your persimmon pulp bread!
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. I use my stand mixer for this, but a hand mixer works just as well.
4. Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
6. Fold in Persimmon Pulp: Gently fold in the persimmon pulp and nuts (if using). This is where the magic happens! The batter will be thick and slightly lumpy, but that’s okay. This persimmon loaf recipe is very forgiving.
7. Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your persimmon bread recipe should smell amazing by now!
9. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from sticking to the pan.

In my chaotic kitchen, this persimmon bread recipe usually takes about 15 minutes to prep and an hour to bake. Perfect time to fold that laundry pile or catch up on emails while it’s in the oven!

Mom Hack: I sometimes use a store-bought spice cake mix and add the persimmon pulp to it for a super quick and easy version. It’s not quite the same as from-scratch, but it’s a lifesaver when I’m short on time.

Here’s where I used to mess up my persimmon bread recipe – don’t make my mistake! I would overmix the batter, resulting in a tough bread. Remember, just mix until everything is combined.

While your persimmon bread recipe is doing its thing, pour yourself that well-deserved coffee! You deserve it!

How We Love to Eat This!

Okay, so you’ve got this amazing loaf of persimmon bread, now what? Here’s how we love to devour this persimmon bread recipe at our house:

• Warm slices with butter: Simple but classic. The warmth melts the butter perfectly.
• Toasted with cream cheese: Adds a tangy twist. The kids love this persimmon bread recipe when I serve it this way for breakfast.
• As a side with soup or chili: A sweet and savory combo. This persimmon loaf recipe is surprisingly good with a hearty bowl of chili.
• French toast: Elevates your weekend brunch.
• Grilled cheese sandwich: Sweet bread and gooey cheese? Yes, please!

The kids devour this persimmon bread recipe when I serve it with a side of fruit and yogurt for breakfast. It’s a balanced meal that keeps them full until lunchtime.

This cinnamon persimmon bread is perfect for those crazy weeknight dinners when you need something comforting and easy to throw on the table. It also makes a great addition to holiday brunches or potlucks.

Presentation Tips: I like to slice the bread and arrange it on a platter with a dusting of powdered sugar. It looks fancy but takes literally seconds to do!

Leftover Ideas: Use stale persimmon bread to make bread pudding! This persimmon bread recipe reminds me of another family favorite, pumpkin cinnamon swirl bread.

Seasonal Variations: In the fall, I like to add a tablespoon of pumpkin pie spice to the batter. In the winter, I sometimes add dried cranberries and orange zest. You can also check out The Best Persimmon Bread Recipe – Proportional Plate for even more inspiration.

We’ve even served this persimmon bread recipe to guests and friends, and it always gets rave reviews. It’s a guaranteed crowd-pleaser!

FAQs: Your Questions Answered

Okay, let’s tackle some common questions about this persimmon bread recipe. I’ve been there, I get it!

Q: Can my picky eater handle this persimmon bread recipe?

A: Surprisingly, yes! The persimmon flavor is subtle and the cinnamon and nutmeg add a familiar warmth. Start with a small slice and see what they think.

Q: Can I use store-bought persimmon pulp?

A: While fresh is always best, you can use store-bought persimmon pulp if you can’t find fresh persimmons. Just make sure it’s unsweetened.

Q: What if I don’t have buttermilk?

A: No problem! Add 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and let it sit for 5 minutes. It works like a charm in this easy persimmon bread!

Q: Can I freeze this persimmon bread recipe?

A: Absolutely! Wrap the cooled loaf tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months.

Q: What if I burn my persimmon bread recipe? (Asking for a friend… okay, it was me!)

A: We’ve all been there! If the top starts to brown too quickly, tent it with foil for the remaining baking time. This will prevent it from burning.

Q: Can I make muffins instead of a loaf?

A: Sure thing! Fill muffin cups about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This cinnamon persimmon bread recipe makes great muffins.

Q: What kind of persimmons should I use?

A: Fuyu persimmons are best for baking because they are less astringent than Hachiya persimmons. Make sure they are very ripe!

Q: How do I know when my persimmons are ripe enough to use in this ripe persimmon bread?

A: The persimmons should be very soft and almost jelly-like. If they are still firm, they are not ripe enough.

Final Thoughts:

This persimmon bread recipe is more than just a recipe to me. It’s a reminder of cozy afternoons, happy kids, and the simple joy of baking something delicious. This easy persimmon bread recipe brings back happy memories.

Mom Hacks that Work

• Double the Recipe: Always double the recipe and freeze one loaf for later.
• Spice Cake Mix Shortcut: Use a store-bought spice cake mix and add the persimmon pulp for a quick version.
• Muffin Tin Magic: Make muffins instead of a loaf for individual servings.

Family-Tested Variations:

• Chocolate Chip: Add 1/2 cup of chocolate chips to the batter.
• Cranberry Orange: Add 1/2 cup of dried cranberries and the zest of one orange.
• Maple Walnut: Substitute maple syrup for the sugar and add 1/2 cup of chopped walnuts.

My daughter loves the chocolate chip version of this persimmon bread recipe, while my son prefers the classic with just nuts. My husband is a fan of it as french toast. I enjoy the cinnamon persimmon bread with cream cheese!

I encourage you to make this persimmon bread recipe your own! Experiment with different spices, nuts, or dried fruits. Don’t be afraid to get creative and have fun in the kitchen. You can also find more recipe inspiration at Persimmon Bread and 15+ Recipes for Persimmons. I also learned from James Beard’s Amazing Persimmon Bread Recipe – David Lebovitz!

I hope you enjoy this persimmon bread recipe as much as my family does. Remember, cooking is about creating memories and sharing love, not about perfection. So, go ahead, embrace the beautiful chaos and bake up something delicious! If you enjoy this easy persimmon bread, you may also love pumpkin chocolate chip bread or pumpkin bread pudding.

You’ve got this, Mom Tribe! Happy baking!

 

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