November 30, 2020

Holiday persimmon bread

Disclosure: I received products from Melissa's Produce to help in the creation of this recipe for the Family Baking Challenge. As always, all opinions are my own.

Finished loaf of persimmon bread on a cutting board with whole persimmons.

A quick bread full of seasonal persimmons, golden raisins, pecans, and warm spices that is sweet and reminiscent of a holiday fruit cake. This holiday persimmon bread is perfect for Christmas time and all winter long.

I'm sharing this bread recipe as part of Melissa's Produce's Family Baking Challenge. This challenge is happening right now and anyone can join in! You can find out more and sign up here and get baking this holiday season to enter to win some terrific prizes.

This recipe is my take on one of the persimmon family baking challenge recipes, persimmon bread. This recipe uses Melissa's sweet pumpkin persimmons, but any ripe persimmons will work. Persimmons are commonly found in larger grocery stores, especially in the fall and winter time. You will generally see Fuyu and Hachiya varieties available in grocery stores. 

I love to eat persimmons plain on their own, but they are also lovely in baked goods. They are super sweet and have a unique flavor. I find that they pair well with the warm spices of the holiday season like cinnamon, nutmeg, and ginger. 

This quick bread is a nice addition to a Christmas breakfast or brunch, or as a snack on a winter day. The  golden raisins and pecans remind me of a holiday time bread with the extra warm ceylon cinnamon (though any ground cinnamon works well). This loaf will make your house smell delicious while it is baking and goes well with a hot drink on a chilly day!

Slices of persimmon bread lying on their sides on a cutting board.

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Yield: 1 loaf
Author: Amy (Savory Moments)
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Holiday Persimmon Bread

Holiday Persimmon Bread

A quick bread full of seasonal persimmon, golden raisins, pecans, and spices that is sweet and reminiscent of a holiday fruit cake. This holiday persimmon bread is perfect for Christmas time and all winter long.

Ingredients

  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon (I used ceylon)
  • 1/4 teaspoon freshly ground nutmeg
  • 1 cup mashed persimmon pulp (See notes)
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans
  • powdered sugar, for dusting, optional

Instructions

  1. Lightly grease an 8" x 4" loaf pan with cooking spray or butter. Preheat the oven to 350 degrees.
  2. In a stand mixer with a paddle attachment (or in a large bowl with a hand mixer), beat the butter and sugar until light and fluffy. Beat in the egg and vanilla.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add the mixture to the butter mixture and mix it in until just combined, scraping down the sides of the bowl as needed.
  4. Add the persimmon pulp, raisins, and pecans and mix on low until just combined. Pour the batter into the loaf and and spread it evenly.
  5. Bake for 45-50 minutes, until golden and springy to the touch and an inserted toothpick comes put clean. Let cool in the pan for about 15 minutes then remove the loaf and finish cooling on a wire rack.
  6. Dust with powdered sugar, if desired, and slice to serve.

Notes:

Choose persimmons that are very soft and ripe. Peel them and cut on the top/leaves. Mash well with a fork until you have a cup of prepared pulp (about 3 persimmons).

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I hope you give this holiday persimmon bread a try! Let me know in the comments below.

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Loaf of persimmon bread dusted with powdered sugar and sitting on a cuttin board.
  

Check out these other holiday bread recipes: 

Cranberry Orange Bread

Glazed Cranberry Gingerbread Muffins

Persimmon Gingerbread Loaf Cake 

Glazed Cinnamon Maple Syrup Bread

9 comments:

  1. A wonderful quick bread with lots of fruits and lovely spices.

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  2. Your bread looks so good! The powdered sugar works!

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  3. Persimmons are wonderful in baked goods! Such a nice bread -- looks full of flavor. Thanks!

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  4. Your bread turned out lovely. I like the sprinkle of sugar as opposed to the icing. Very festive.

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  5. Your bread is gorgeous! I love the powdered sugar on top!

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  6. I can’t wait to make this! Thank you for Sharing.

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  7. Your bread sounds wonderful! It's on my list to make!

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  8. Dear Amy, I love baking with persimmon pulp/mashed persimmon. It makes for a very tasty and delightfully sweet addition to baked goods. But your recipe looks particularly wonderful as you also added golden raisins, pecans and warm spices to your quick bread!

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  9. Your timing is perfect! I have some really ripe persimmons on the counter that I was planning on turning into a quick bread. Your recipe looks just right! Thanks!

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