Persimmon Bread is the perfect treat for fall. These bright orange fruits are harvested in October. The sweet jelly-like bulb is perfect for baking in breads and puddings.
It’s important for the persimmon to be soft and ripe (not rock-hard) before using; it’s incredibly astringent when not ripe. Some describe the taste of persimmon as similar to pumpkin; others think the fruit has a hint of peach or mango. It’s a unique taste!
The persimmon used for baking is the Hachiya. When ripe, it will feel squishy-soft to the touch. To ripen a Hachiya persimmon, simply let it sit on your countertop until it’s so soft, it’s like a water balloon about to burst. Do not use until ripe!
The other common persimmon is the Fuyu. It’s meant to be eaten hard or sliced into salads.
If you can’t find Hachiyas, you can still enjoy this bread recipe. Substitute 1 cup of canned pumpkin.
Please let us know what you think of persimmon bread! Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.
Did you know: According to folklore, the seeds of a persimmon can be used to predict winter weather!
Preheat oven to 350°F. Butter two loaf pans and dust with flour.
In a bowl, mix together flour, sugar, baking soda, salt, and nutmeg. Make a well in the center.
In another bowl, mix together persimmon purée, butter, eggs, and brandy. Add to well and stir to blend. Add nuts and raisins and stir.
Pour into prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.