Persimmon Bread Recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
This persimmon bread is soft and moist, and every slice is studded with walnuts and raisins.
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1 Tbsp real vanilla extract
- 3 cups fuyu persimmon pureed a little over 1 1/2 lbs
- 10 Tbsp unsalted butter melted
- 2 tsp baking soda
- 1/4 tsp generous pinch of salt
- 2 tsp cinnamon
- 3 cups all-purpose flour *see note below on measuring
- 1 1/2 cups walnut pieces toasted
- 1 cup raisins
Prep: Preheat oven to 350˚F. Butter two 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 puree in a blender.
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.
To measure flour, scoop into the measuring cup with a spoon & scrape off the top