This amazing spiced persimmon bread is the culmination of all the fall colors and flavors. Vibrant orange persimmons capture the fall hue just like pumpkins. Picking them from their deciduous trees puts me in the spirit of preparing for winter. Combine all that with the fall seasonings from cinnamon to cloves for the perfect delicious treat. This bread is a masterpiece of flavor just waiting to be baked.
The first time I made this bread was with some persimmons that I picked next to my college bus stop just because they looked so pretty. When I set to making the bread, my roommates only had whole allspice and cloves in the house, so I tried to grind them up to add to the bread! Of course when you don’t have the right tools, it doesn’t turn out as well as it could. Each slice of bread had little hard chunks of spice, but the bread tasted so good I knew it was a keeper! Now that I’ve had time to perfect the recipe, it’s going to be a holiday favorite for years to come. Hope you enjoy it too!
Spiced Persimmon Bread Recipe
- 3 hachiya persimmons (about 1.5 cups of pulp)
- 3/4 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 cup flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp clove
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 salt
- 1/2 cup chopped walnuts (optional)
- Begin by preheating your oven to 350°F and lightly spraying your 2 loaf pans with oil or lightly rubbing them with butter to prevent sticking.
- Remove the stems from your hachiya persimmons and turn them into a pulp using a blender or food processor. If you don’t have either of these useful tools, use a knife to cut up the persimmons and then try to whisk them to create a cohesive pulp.
- Add the persimmon pulp to a bowl and mix with vegetable oil, white and brown sugar, and eggs. Mix these ingredients together until the oil is not separating out.
- Add the dry ingredients (flour, baking powder, baking soda, spices, and optional nuts) on top of the wet ingredients and mix together thoroughly.
- Pour mixture into two greased bread pans or into prepared muffin tins. Bake bread for 50 minutes; muffins for 30 minutes. Check the bread for completeness by sticking a toothpick (or knife) into the center of the bread. If the toothpick indicates that the inside is not fully cooked, keep in the oven for another 5 minutes.
- Let your delicious spiced persimmon bread cool for 10 minutes before removing it from the loaf pan. Enjoy!
Tips and Tricks
- Persimmon bread comes out too dense far too often. One trick to keeping your bread lighter is by not overfilling your loaf pans.
- This recipe calls for Hachiya persimmons, can I substitute Fuyu persimmons? I don’t recommend this substitute because these persimmon varieties have fairly different consistencies. The Hachiya persimmons are much softer than their Fuyu cousins and add their moisture to this recipe differently than that of Fuyu persimmons. Maybe next year I’ll try writing up a bread recipe using Fuyu persimmons, but for now stick with Hachiya.
- Learn more about the differences between these two types of persimmons here in this article: How to Eat a Persimmon Like a Pro. I love they describe the taste of persimmons as “kind of like the fabulous fruity love child of a mango and a roasted sweet pepper, with some cinnamon in the background.” What a great description!
- Most bread recipes call for the dry ingredients to be mixed together in a separate bowl before being added to the wet ingredients. Typically, this is so that the leavening ingredients (the baking powder and baking soda) are able to be evenly incorporated. But often another bowl just sounds like more work to clean up afterwards for very little difference made. Instead I put the dry ingredients on top of the wet ingredients (starting with flour and ending with the baking soda/powder) and then try to mix them together before mixing them into the wet.