Description
Persimmon spice bread is a moist, spiced loaf bursting with the natural sweetness of persimmons, perfect for fall and winter baking. Its rich flavors and comforting aroma make it ideal for holiday gatherings, cozy mornings, or as a thoughtful homemade gift. Customize it to suit dietary preferences and enjoy its vibrant spices, simple preparation, and adaptability.
Ingredients
Scale
- 1 cup pureed ripe persimmons (Hachiya variety recommended)
- 1 ½ cups all-purpose flour (or gluten-free flour for substitution)
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup melted unsalted butter (or plant-based butter for vegan option)
- 2 large eggs (or flax eggs for vegan option)
- ½ cup milk (dairy or plant-based)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Optional: ½ cup chopped nuts, raisins, or chocolate chips
Instructions
-
- In a mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, then stir in persimmon puree and milk.
- In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Fold in optional add-ins like nuts, raisins, or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Notes
- Use very ripe Hachiya persimmons for maximum sweetness and moisture.
- Avoid overmixing the batter to maintain a light and tender crumb.
- Toast chopped nuts before adding them to enhance flavor and texture.
- Add a simple glaze made from powdered sugar and orange juice for a decorative touch.
- Store in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for longer storage.
- Substitute persimmons with mashed bananas or pumpkin puree if needed.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~230
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg