When the pumpkin spice lattes and peppermint mochas start rolling around, I know it's time. Not fall. Persimmon season.
Persimmons are an odd fruit: meaty, mellow, juicy, and substantial - definitely not like an apple or bowl of berries. Quite frankly, there are relatively few things I know to do with them. Pie? I don't think so. Cheesecake? Perhaps. Pancakes? I think I'll pass. Preserves? Hmm, that actually sounds pretty good - but that's a different post on a different day.
Bread? Yes, definitely.
The closest thing I can compare persimmon bread to is pumpkin bread. It's deep and slightly molasses-y with a kiss of cinnamon and nutmeg (am I sounding like a commercial yet?). I use the heart-shaped hachiya persimmons for baking. They must be extremely soft and ripe before they are ready to be eaten. The firm, flatter persimmons are fuyu and they are crisp and crunchy, best for eaten out of hand.
This bread is absolutely delicious and remains moist without any added oils or butters. It builds like a quick bread and is a perfect base for a variety of add-ins: nuts, seeds, dried fruit, chocolate chips, candied ginger, or more persimmon pieces.
Persimmon bread
Makes 1 9x5 loaf
Printable recipe
Ingredients:
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup brown sugar
- 2 tablespoon molasses
- 1/2 cup plain yogurt
- 2-3 ripe hachiya persimmons, mashed
- 2 eggs
- Preheat the oven to 350 degrees
- In a large bowl, combine mashed persimmons, sugar, molasses, eggs, and yogurt. Set aside
- In a medium bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet. Fold together to a count to 15. It is okay if there are still a few lumps. Set aside.
- Prepare a 9x5 loaf pan. Pour batter in and bake for 60-75 minutes until an inserted toothpick comes out clean.
