Spiced Persimmon Bread: A Taste of Autumn Comfort (Print Version)
This Spiced Persimmon Bread Recipe brings warm, comforting flavors of autumn. A truly personal, moist loaf perfect for sharing with loved ones.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 65 Minutes minutes
Total Time: 90 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Wet Ingredients & Fruit
01 -
3/4 cup (about 2 large) very ripe Hachiya persimmon pulp
02 -
1 cup granulated sugar
03 -
1/2 cup packed light brown sugar
04 -
1/2 cup vegetable oil
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
→ Dry Essentials
07 -
1 3/4 cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Flavor Enhancers
10 -
1 1/2 teaspoons ground cinnamon
11 -
1/2 teaspoon ground nutmeg
12 -
1/4 teaspoon ground cloves
→ Optional Mix-ins
13 -
1 cup chopped walnuts or pecans
# Instructions:
01 -
First things first, get those Hachiya persimmons ready! You need them really, really ripe – almost liquid inside. Just snip off the leafy tops and scoop out the pulp into a bowl. Mash it up with a fork until it’s mostly smooth. This is where the magic starts for a truly moist Spiced Persimmon Bread. I always take a quick sniff; that sweet, subtle aroma is just heavenly.
02 -
In a large mixing bowl, whisk together your granulated sugar, brown sugar, vegetable oil, and eggs until they're nicely combined and a bit lighter in color. Don't forget the vanilla extract here – it adds so much warmth! I sometimes get distracted and almost forget the vanilla, which makes me feel like I’m missing a piece of the puzzle later. Keep whisking until it looks smooth, then stir in that mashed persimmon pulp. It’ll look a bit gloopy, but that's exactly what we want!
03 -
In a separate, medium bowl, whisk together your all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt. Make sure there are no lumps in the flour, and all the spices are evenly distributed. This step is important for an evenly risen loaf. I always give it a good, vigorous whisk, making sure to break up any little spice clumps, because nobody wants a mouthful of just cinnamon!
04 -
Now, gently add the dry ingredients to the wet ingredients. Mix just until combined. Seriously, just until combined! Overmixing is the enemy of tender bread; it makes it tough. I learned this the hard way, producing a loaf so dense it could be used as a doorstop. A few streaks of flour are totally fine, honestly. That's a sign you haven't overdone it.
05 -
If you're adding chopped walnuts or pecans (and I highly recommend it for that extra crunch!), gently fold them into the batter now. Don't go crazy with the mixing; just enough to distribute them. This is where I sometimes get a little too generous with the nuts, but hey, more nuts, more fun, right? The batter should be thick and fragrant, smelling like pure autumn.
06 -
Pour the batter into your prepared loaf pan. Smooth out the top with a spatula. Bake in your preheated oven until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the aroma filling your kitchen will be absolutely intoxicating. It's the best part, waiting for that smell! Once it’s done, let it cool in the pan for a bit before turning it out onto a wire rack to cool completely. Patience, my friend, patience!
# Notes:
01 -
Always use very ripe Hachiya persimmons; they should be super soft and almost jelly-like for the best moisture.
02 -
This Spiced Persimmon Bread freezes beautifully! Slice it before freezing so you can grab a single serving whenever a craving hits.
03 -
If you don't have all the individual spices, a good quality pumpkin pie spice blend can work in a pinch for a similar flavor profile.
04 -
Serve a warm slice with a dollop of cream cheese frosting or a scoop of vanilla ice cream for an extra-special treat.
# Equipment Needed:
01 -
Loaf pan (9x5 inch)
02 -
large mixing bowls
03 -
whisk
04 -
spatula
05 -
measuring cups and spoons
06 -
wire cooling rack.
# Nutrition (Per Serving):
Calories: 320
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 4g