| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 11g | 5g | 67g |
| sugars | fibre | protein | salt |
| 39g | 2g | 6g | 0.22g |
As a Texas native, I’ve always had a taste for flavors that are both bold and comforting. There’s something incredibly special about sharing those traditions with my students and readers. Yet, there’s room at the table for a variety of dishes, including the sweet, spiced richness of Persimmon Bread.
The Heart of the Recipe: Persimmons
Few fruits blend into a bread mixture as effortlessly as persimmons. With their vibrant color and subtly sweet flavor, persimmons lend an exquisite touch to this baked treat. More than just a delicacy, persimmons have notable health benefits. Packed with Vitamin A, Vitamin C, and fiber, these delectable fruits are not only tasty but also nutrient-packed. So when you’re relishing a warm slice of Persimmon Bread, you’re not just savoring the flavor, but also fueling your body with essential nutrients.
Tradition Meets New Flavors
The delicious mingling of traditional bread ingredients with the unique edge of persimmons elevates this recipe. Not unlike banana bread or zucchini bread, both staples in many Southern homes, Persimmon Bread adds a refreshing twist to the classic mold. The luscious texture and nuanced flavor of persimmons coupled with the warm spice hint from cinnamon and nutmeg makes this a must-try.
The recipe hails from my beloved Texas but think beyond borders: it pairs deliciously well with a steaming mug of vegan eggnog or a scoop of crème fraîche– a culinary nod to the multicultural table many of us love and cherish.
Above all, this recipe personifies my approach to cooking – honoring the traditions that shaped us while daring to explore new flavors. This Persimmon Bread is more than just food. It’s a pathway to connect, share, and create memories through the magical world of authentic, intertwined culinary journeys.
What You’ll Need
- 1 ½ cups peeled and chopped ripe persimmons
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 ½ cups granulated sugar
- 1/2 cup softened unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup chopped walnuts
- 1/2 cup raisins
Method
Step One
Start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.
Step Two
In a small bowl, mix together the chopped persimmons and baking soda. The baking soda will help to tenderise the persimmons. Let the persimmon mixture sit for at least 10 minutes.
Step Three
In another medium-sized bowl, stir together the flour, salt, cinnamon, and nutmeg. Set this bowl aside for later.
Step Four
In a large bowl, mix together the sugar and softened butter until they are well combined. Beat in the eggs, one at a time, until they are well incorporated. After the eggs are mixed in, stir in the vanilla.
Step Five
Gradually add the flour mixture from Step Three into the large bowl from Step Four. Stir until the batter is just combined, being careful not to overmix. Once combined, fold in the persimmon mixture from Step Two, the chopped walnuts, and the raisins.
Step Six
Pour the batter into the loaf pan from Step One. Bake for about 1 hour, or until a toothpick inserted into the centre of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
