Persimmon Bread with Coconut Oil
Heavenly Persimmon Bread with Coconut Oil smells and tastes divine! It is soft and moist, made using grated Fuyu persimmons - no need to make pulp. It's truly one of the best persimmon recipes to make this Fall!
Servings 12 Servings
Calories 216kcal
Equipment
Ingredients
- 2 cups grated Fuyu persimmon, about 3 medium (choose ripe ones that still feel firm to the touch)
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (leave at room temperature for at least 30 minutes)
- ¾ cup sugar
- ½ cup melted coconut oil (not hot)
- ½ cup plain Greek yogurt
Instructions
- Prep. Preheat oven to 350°F. Grease a standard loaf pan with cooking spray, line bottom with parchment paper, and set aside.
- Grate persimmon. Choose ripe but firm Fuyu persimmons—they grate easily and give the best texture. Remove the stem (no need to peel), then grate the fruit on the coarse side of a box grater. Measure out 2 cups (lightly packed) for the recipe.
- Combine dry. Whisk together 1 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl and set aside.
- Beat eggs. Combine 2 eggs and ¾ cup sugar in a large bowl and beat on high with an electric beater for about 3 minutes, until thick and pale in color. Add ½ cup liquid coconut oil and beat for one more minute.
- Finish. Add half of the flour mixture and mix just until combined. Stir in ½ cup Greek yogurt, then add the remaining flour mixture, being careful not to overmix. Switch to a rubber spatula and gently fold in the grated persimmon until evenly combined.
- Bake. 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 to cool, slice and enjoy!
Video
Notes
Use sour cream instead of Greek yogurt to make it indulgent.
Use room temperature eggs for optimal whipping volume.
Leave the skin on; it adds texture and eliminates the extra step of peeling.
Choose ripe Fuyu persimmons that feel firm to the touch.
Nutrition
Serving: 1Serving | Calories: 216kcal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: -0.6g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 29mg | Sodium: 239mg | Potassium: 163mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 26mg | Calcium: 47mg | Iron: 2mg