Persimmon Bread

This Persimmon Bread is packed with 3 juicy persimmons, added as grated and chopped pieces for extra texture and visual appeal. They keep the bread moist and tender, while the loaf slices beautifully without crumbling.

If you are here looking for the healthier persimmon bread, then here it is: persimmon bread using coconut oil.

Course Breakfast

Cuisine American

Keyword persimmon bread, recipe for persimmon bread, recipes with persimmon

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 312kcal

Author Maria Doss

Ingredients

1 and ¾ cups all purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
3 large Fuyu persimmons, ripe but firm
2 large eggs, at room temperature
¾ cup sugar
½ cup vegetable oil
1 teaspoon vanilla extract

Instructions

Prep. Preheat oven to 375 degrees F. Grease a standard loaf pan with non-stick cooking spray and set aside.
Mix dry ingredients. Add 1 ¾ cup flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon and ¼ teaspoon salt into a small bowl and whisk until combined.
Prep persimmon. Select ripe but still very firm Fuyu persimmons. Chop into ¼-inch cubes and measure 1 cup.
Grate remaining persimmons using the coarse side of your box grater and measure 1 ½ cup grated persimmon.
👉 You don't have to peel the persimmons
Mix wet ingredients. Add 2 eggs and ¾ cup sugar to a large bowl and whisk for about 90 seconds. Add ½ cup oil and 1 teaspoon vanilla, and continue whisking for 30 seconds.
Finish batter. Using a wooden spoon, stir in the dry ingredients until combined (the batter will be thick, but the fruit's moisture will loosen the batter). Add both grated and chopped perismmon and stir to combine. Transfer batter into the prepared loaf pan.
Optional 👉 Place 4 to 5 very thinly sliced persimmons on top, as shown in the photos.
Bake. Bake for 40 to 45 minutes, until a toothpick inserted in the middle comes clean. Place pan on a wire rack to cool completely.

Notes

Nutrition