Persimmon Bread

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Persimmon Bread is the perfect treat for fall. These bright orange fruits are harvested in October. If you’ve never tasted persimmons, try this!

It’s important for the persimmon to be soft and ripe (not rock-hard) before using or it will be quite astringent. 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! They’re perfect in breads as they add a lovely touch of sweetness and lots of moisture.

Please let us know what you think! 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!

Photo Credit:

Becky Luigart-Stayner

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) melted unsalted butter

4 eggs, at room temperature

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, 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.

Yield:

Makes 2 loaves.

Credit:

Shara Bleakley, Conroe, Texas

Source

The Old Farmer's Almanac Readers' Best Recipes

Reader Comments

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I'm in my late sixties and I

I'm in my late sixties and I've been on a hunt for a favorite Fall recipe. My ex-husband's grandmother made these wonderful persimmon cookies. They were dollop on the cookies sheet type. And a cake-y type cookie. She's long been gone, almost 50 years, but I can still smell those cookies. She was from Indiana if that gives a hint. Love to get that recipe.