Persimmon Bread Recipe
This persimmon bread is soft and moist, and every slice is studded with walnuts and raisins.
Ingredients
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 Tbsp real vanilla extract
- 1 1/2 lbs ripe fuyu persimmon, pureed to get 3 cups puree
- 10 Tbsp unsalted butter, melted
- 2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 tsp cinnamon
- 3 cups all-purpose flour, *see note below on measuring
- 1 1/2 cups walnut pieces, toasted
- 1 cup raisins
Instructions
- Prep: Preheat oven to 350˚F. Butter two 9x5 bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.
- Remove tops of persimmon with a butterknife (I've broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and remove any seeds if presesnt then puree in a blender. I leave the skins on.
- In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
- Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
- Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for 45 - 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.
Notes
To measure flour, scoop into the measuring cup with a spoon & scrape off the top
*DO NOT USE Hachiya persimmons - the texture is completely different from fuyu, and it won't bake up properly.
*DO NOT USE Hachiya persimmons - the texture is completely different from fuyu, and it won't bake up properly.
Nutrition Facts
Persimmon Bread Recipe
Amount per Serving
Calories
360
% Daily Value*
Fat
15
g
23
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
3
g
Cholesterol
39
mg
13
%
Sodium
186
mg
8
%
Potassium
292
mg
8
%
Carbohydrates
54
g
18
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
5
g
10
%
Vitamin A
251
IU
5
%
Vitamin C
29
mg
35
%
Calcium
36
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
