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Recipe for Persimmon Bread | Almanac.com

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Persimmon Bread

Photo Credit
Becky Luigart-Stayner
Yield
Makes 2 loaves.
Category
Bread
Course
Breads
Credit
Shara Bleakley, Conroe, Texas
Sources
The Old Farmer's Almanac Readers' Best Recipes

Persimmon Bread
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Every tried Persimmon Bread? These bright orange fruits are harvested in September and October. The sweet jelly-like bulb is perfect for baking in breads and puddings. If you can’t find persimmons, substitute 1 cup of canned pumpkin. 

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! 

Ingredients
3-1/2 cups all-purpose flour
2-1/2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground nutmeg
2 cups puréed persimmons (4 to 5 fruit)
1 cup (2 sticks) unsalted butter, melted and cooled
4 eggs
2/3 cup brandy
2 cups chopped walnuts or other nuts
2 cups raisins or other dried fruit
Instructions

Preheat oven to 350°F. Butter two loaf pans and dust with flour.

In a bowl, combine flour, sugar, baking soda, salt, and nutmeg. Make a well in the center.

In a separate bowl, combine persimmon purée, butter, eggs, and brandy. Add to well in dry ingredients and stir to blend. Add nuts and raisins and stir until just combined. Pour into prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

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Comments

Sharon Brown (not verified)

2 weeks 1 day ago

What size loaf pans. I have different sizes and I've had overflow and baking issues when the size was too small.

Hi, Sharon. For this recipe you will need standard size loaf pans, meaning either a 9” x 5” or an  8-1/2” x 4-1/2”.

JWLock (not verified)

1 year ago

I received the “persimmons predict the weather” article in an email this morning and reminded me of the cookie recipe posted below. I made them last year during persimmon season, gave a bundle to my neighbors and they are out of this world delicious. Many to thanks to you Catherine!!

Ashley T. (not verified)

1 year 10 months ago

I really love this recipe, I'm sure I'll use it many more times in the future. I accidentally used bourbon instead of brandy, but it still tastes great! I'll have to try making it correctly another time, but for now, I'm very happy with the rest.

Scott (not verified)

2 years ago

My parents, bother and sisters could never get enough of Persimmons. I was/am allergic to Persimmons ( mouth puckers up and throat wants to close ) but recently I had some Persimmon bread, not knowing it was Persimmon, and I had no problems. Must be something in the baking process that destroyed whatever I had a problem with. And it was good, so my wife is going to get the recipe and make it, she loves Persimmons.