Amazing Healthy Persimmon Bread with Fuyu persimmons! Incredibly Soft, Moist, Quick and Easy Loaf Bread made with Yogurt, this might be one of the best way to bake with persimmons.
You guys… this persimmon muffins or bread is a MUST try! Ultra soft, moist and so delicious —-> You might not be able to stop with one slice like this soft banana bread, donuts or bread pudding. It is delicious for breakfast, dessert or snack.
Fall is synonymous with orange colored fruits and vegetables like pumpkins and squashes. But, have you tried the other more exotic orange fruit which also begin appearing around this time of year?
Popularly called as the “food of the Gods”, it is an edible fruit (more specifically a berry) and are increasingly popular in the US. They are a tree fruit related to the date plum, black sapote, and mabolo.
Most cultivated ones are variants of the species Diospyros kaki, which is native to China and also found in Japan, Myanmar and parts of northern India.
When ripe, they range in color from light yellow to dark red-orange. Some are rounded, while others are heart or pumpkin shaped. The season typically lasts from September through December.
They have chock-full of nutrients such as beta carotene and minerals such as calcium, folate, riboflavin, thiamin, phosphorous, magnesium, iron, very high in fiber and is relatively low in calories (about 118 per persimmon), making it a good choice for weight loss or weight management. One persimmon delivers 55% of the recommended intake of vitamin A and lots of antioxidants that are critical for eye health.
What are the two types of persimmon?
Native to Japan, they are one of the oldest fruits cultivated in Asia. The two commonly found types are Hachiya and Fuyu varieties. They are orange colored fruits having a sweet honey flavor.
Heart shaped Hachiya 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. On the other hand, tomato shaped Fuyu variety can be enjoyed even when not completely ripe, with the skin just as an apple.
How to eat persimmons?
Often described “honey-like”, a good fruit at its peak will taste sweet, mild, and rich. It’s texture is similar to that of an apricot and its skin is a bit tougher than apples.
Fortunately, it’s not hard to tell when they are ripe. Hachiya should be very soft that their sweet, almost jelly like. Whereas Fuyu can be eaten hard. (You can hasten ripening by leaving them in a paper bag along with an apple, which produces extra ethylene to soften the fruit).
Here are a few ways to enjoy this amazing fruit-
- Slice onto salads
- Top your oatmeal or yogurt with chopped fruit or pulp
- Mix grated fresh persimmons or make them into pulp and make into cakes, breads, muffins, pancakes or waffles.
- Chop into a fruit salad
- Bake with brie for a delicious fruity appetizer
- Throw into your favorite smoothie recipes
- Pair it your favorite chicken dishes
Why is this Persimmon loaf the best recipe?
- The combination of persimmons and coconut oil is MAGICAL! In fact, there are no other traditional flavorings like vanilla extract, cinnamon, cardamon or nutmeg.
- Easy recipe – There is no need to make any persimmon pulp. Peel and grate the fuyu, and stir into the batter.
- Healthy – It is made with coconut oil instead of butter and greek yogurt instead of sour cream.
(Recipe reposted for better pictures. Original recipe can be found here)
Persimmon, Goat Cheese and Walnut Crostini <—- Another amazing persimmon recipe
Persimmon – Use Fuyu variety
Coconut oil – We used a good quality virgin oil
Leavening – Baking powder and baking soda
Sugar – Regular sugar
Eggs – We highly recommend room temperature eggs
Yogurt – Plain greek yogurt
How to make persimmon bread?
Step-1: Grate —> 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 fruit.
Step-2: Whisk all purpose flour, baking powder, baking soda and salt together in a bowl.
Step-3: 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.
Step-4: 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.
Use Fuyu variety persimmons – Select ripe persimmons that are hard to the touch. Remove the stem end and grate (unpeeled) in the coarse side of your box grater.
Flavorings – There is no vanilla extract or cinnamon. 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.
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”
Sliced bread can be stored in a sealed container at room temperature to 4 to 5 days or refrigerated for 2 weeks (bring to room temperature before eating).
To freeze – Seal bread in a large ziplock bag and freeze for up to 3 months. Thaw overnight at room temperature.
Its is good plain with coffee or toasted until warm and spread a thin layer of salted butter.
More Fall Baking Recipes with Fruits
- Air Fryer Apple Fritters
- Banana Cake
- Banana Muffins —> Made with almond flour
- Baked Apples —–> in Air Fryer
- Banana Sheet Cake
- Orange Cake
Healthy Fuyu Persimmon Bread – Best Ever!
- 1/2 cup coconut oil
- 2 large eggs, room temperature
- 3/4 cup + 1 tablepsoon sugar
- 1/2 cup greek yogurt, plain
- 2 cups coarsely grated hard Fuyu persimmons (about 2 large), remove core but don't need to peel the skin off (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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