Most heavenly Healthy Persimmon Bread! So soft, moist and amazingly delicious that this persimmon recipe is gonna be your new family favorite.
You guys… this bread is a MUST try!
Ultra soft, moist and so delicious. ADDICTIVE.
The combo of persimmons and coconut oil is magical. In fact, there are no flavorings in this bread – like vanilla extract, ground cinnamon. Enjoy plain or with a smear of salted butter (Mmm…)
(Recipe reposted for better pictures. Original recipe can be found here)
Healthy Persimmon Bread is
- No fuss
- Packed with persimmons
Persimmon, Goat Cheese and Walnut Crostini <—- Another amazing persimmon recipe
What are the two types of persimmon?
Native to Japan, persimmons are one of the oldest fruits cultivated in Asia. The two commonly found types of persimmons are Hachiya and Fuyu varieties. They are orange colored fruits having a sweet honey flavor.
Heart-shaped Hachiya persimmons are astringent, sharp and bitter in taste and needs to be fully ripened to the point of a jelly-soft consistency on the inside before eating. Unlike Hachiya persimmons, the crisp, tomato-shaped Fuyu variety can be enjoyed even when not completely ripe, with the skin just as an apple.
Persimmon season typically lasts from September through December, they are packed with nutrients like beta-carotene, vitamin C, and iron (refer here for more health benefits of persimmon). Persimmons can be eaten fresh, dried or cooked and are commonly used around the world in jellies, drinks, pies, curries and puddings.
Let’s get into the details – This recipe for persimmon bread does not contain any flavorings like vanilla extract or cinnamon. The combination of persimmon along with coconut oil makes this taste irresistible as-is.
How to make persimmon bread?
Grate persimmon – Select a hard Fuyu persimmon and grate (don’t need to peel the skin) using the coarse side of your box grater. Measure 2 cups of coarsely grated persimmon.
Whisk all purpose flour, baking powder, baking soda and salt together in a bowl.
In a seperate bowl, beat eggs and sugar for 3 minutes, until think and pale in color. Add melted coconut oil (make sure that it has cooled to lukewarm) and beat for an additional minute.
Mix in half the flour mixture, then greek yogurt and then remaining flour mixture. Fold in grated persimmons and transfer to a loaf pan. Bake, cool and slice.
Done and DONE
Use Fuyu variety persimmons – Select ripe persimmons that are hard to the touch. Remove the stem end and grate in the coarse side of your box grater (unpeeled).
Flavorings – There is no vanilla extract / cinnamon in this healthy persimmon recipe. That is because the flavor of coconut oil combined with persimmon is really amazing. But, feel free to use any.
Do not Over mix – As with all other baking recipes, over working the flour develops gluten and results in a not-so-soft baked product
Coconut oil – Melt coconut oil and let cool to lukewarm before adding mixing into the dough.
Quick and Easy Cinnamon Hawaiian Rolls <—- An easy cinnamon roll recipe using Hawaiian rolls.
Few reader feedbacks:
Tiera says “just made this and its AMAZING! My mom has a persimmon tree and I was searching Pinterest for something to make with all the persimmons she gave me!”
Joanna says :”Delicious!!! I don’t use coconut oil so instead I used canola oil. I also added 3/4cup coconut and vanilla extract. Since I want my friends to try it I made muffins.They are so light and tender. Thank you!”
Maia says “This was so good! I tripled the recipe and made 3 batches of muffins as well as two small mini loaves of bread. I used whole wheat cake flour instead of all-purpose flour, and used 1/2 cup of honey instead of the 3/4 cup sugar. They are so good and moist and taste like fall!!!! Will definitely make these again. My 5 year old son even said ‘this muffin is delightful!’ hahaha”
More HEALTHYISH recipes:
More baked goods with fruits:
Banana Bread <—Eggless recipe
Healthyish Persimmon Bread
- 1/2 cup coconut oil
- 2 large eggs, room temperature
- 3/4 cup + 1 tablepsoon sugar
- 1/2 cup greek yogurt
- 2 cups coarsely grated Fuyu persimmons or 2 large, refer notes (unpeeled)
- Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan with non-stick cooking spray, line bottom with parchment paper and set aside.
- Measure 1/2 cup coconut oil into a glass measuring cup (or any microwave safe bowl), microwave until completely melted and set aside to cool until you continue to make the batter.
- Whisk together all dry ingredients together in a medium bowl and set aside.
- Combine eggs and sugar in large bowl, beat on high with a hand held electric beater for 3 minutes until thick and pale in color.Add coconut oil and beat for one more minute.
- Add half the flour mixture, beat until just mixed (do not over mix). Beat in yogurt and then the remaining flour mixture (do not over mix).
- Switching to a rubber spatula, fold in the grated persimmons, until evenly combined.
- Transfer batter into the prepared loaf pan, smooth top and bake for about 45-50 minutes or until a tooth pick inserted in the middle comes clean.
- Place pan on a wire rack and let cool.Remove bread from the pan after about 10 minutes and place on the wire rack to cool completely.
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