Persimmon Bread Recipe
Fall's favorite fruit turns into a warmly spiced bread that you won't be able to stop eating!
Servings: 10 servings
Calories: 230kcal
Equipment
Ingredients
- 2 large eggs
- 1 cup sugar
- 1 cup persimmon puree from 2 Hachiya persimmons or 3 very ripe Fuyu persimmons
- ½ cup avocado oil
- ½ teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
Optional
- 1 Fuyu persimmon paper thin slices to top
- 1 cup chopped nuts or diced dried fruit to mix in
Instructions
- Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan with baking spray and line with parchment paper.
- In a large mixing bowl, lightly beat together 2 large eggs and 1 cup sugar until just incorporated. Stir in 1 cup persimmon puree, ½ cup avocado oil, and ½ teaspoon vanilla extract and combine until oil is well incorporated.
- In a large fine mesh sieve or sifter set over bowl with liquid ingredients, add 1¾ cup flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon ground ginger. Tap sieve or sift dry ingredients directly into liquid ingredient in bowl.
- Gently stir dry ingredients into liquid ingredients until dry ingredients are just incorporated. It's okay if there are a few small lumps throughout the batter. Fold in any optional mix-in ingredients like chocolate chunks, nuts, or dried fruit if using.
- Pour Persimmon Bread batter into loaf pan. Gently tap against countertop to get rid of any large air bubbles. Top with 4-5 paper-thin slices of persimmon.
- Bake for 50 minutes, or until a wooden tester comes out clean.
when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!
Notes
Nutrition information per serving is an estimate based on 10 slices/servings.
Nutrition
Serving: 1serving | Calories: 230kcal | Protein: 3g | Saturated Fat: 1.4g | Fiber: 0.6g