Persimmon Bread Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer a similar texture and flavor.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries add a tart contrast.

Preheat the oven to 350°F (175°C).

Grease the loaf pan with butter and line it with parchment paper.

In a bowl, combine 1 and 1/4 cups of all-purpose flour, 1/2 teaspoon of salt, 1 and 1/2 teaspoons of baking soda, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of nutmeg. Sift together to prevent clumping and set aside.

In a stand mixer, cream together 1/2 cup (1 stick) of unsalted butter at room temperature and 3/4 cup of sugar until fluffy.

In a separate bowl, beat together 2 eggs and 1/2 teaspoon of vanilla extract.

Once the butter and sugar are fluffy, add the eggs one at a time, then slowly mix in 1 cup of persimmon puree, scraping down the sides of the bowl as needed.

Fold in the dry ingredient mixture about a third at a time, being careful not to over mix the batter.

Pour the batter into the prepared loaf pan.

If using a metal loaf pan, bake for 48 to 55 minutes at 350°F. If using a glass pan, reduce the temperature by 25°F and increase the baking time by up to 10 minutes.

Let the loaf cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens