persimmon bread recipe
This moist and flavorful persimmon bread is the perfect treat for fall. Made with ripe persimmons and warm spices, it’s a delightful addition to any breakfast or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup persimmon pulp (from about 3-4 ripe persimmons)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together sugar, oil, and eggs until well combined.
- Stir in the persimmon pulp.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the chopped nuts (if using).
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, use brown sugar instead of white sugar. Serve with a dollop of cream cheese frosting or a sprinkle of powdered sugar.
Find it online: https://mommymademeals.com/persimmon-bread-recipe/