Easy Persimmon Bread Recipe with Spices

Sliced persimmon bread on a serving platter with text overlay.

5 from 1 vote

Easy Persimmon Bread Recipe with Spices

This spiced persimmon bread recipe uses two different types of persimmons. The pulp of Hachiya persimmons is mixed into the batter along with the warming spices cinnamon, nutmeg, and cardamom. Thinly sliced Fuyu persimmons are arranged on top of the batter before sliding the bread into the oven for an extra punch of persimmons flavor.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast / Brunch, Dessert

Cuisine: Any

Keyword: persimmon bread

Servings:

Calories: 258.1kcal

Author: Susan Pridmore

Equipment

9" X 5" X 3" loaf pan I use a ceramic one (linked)
Kitchen scales
Whisk
Stand mixer fitted with a paddle attachment
silicone spatula

Ingredients

5.625 ounces (1 ¼ cups) all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
½ cup unsalted butter, room temperature plus more for greasing the loaf pan
⅔ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
1 cup hachiya persimmon pulp from 3 - 4 ripe hachiya persimmons
1 medium fuyu persimmon

Instructions

Preheat the oven to 350˚F and grease a loaf pan.
NOTE: If using a Pyrex loaf pan or a dark-colored metal loaf pan, preheat the oven to 325˚F.
Weigh the flour into a medium bowl, and whisk in the baking soda, cinnamon, salt, cardamom, and nutmeg. Set aside.
Cream the butter and sugar together using a standing mixer fitted with a paddle attachment. Start on a medium-low speed, and move the mixer to high once the sugar is mostly folded into the butter. Keep on high until the butter becomes fluffy and lighter in color. This will take a few minutes.
Lower the mixer speed to a medium speed and add the eggs, one at a time, and the vanilla extract. When these ingredients are all absorbed, add the pulp. There will be strands of the pulp through the batter, but most will mix in very well.
Tip: If you prefer the persimmon pulp to be completely mixed into the batter, pour the pulp into a food processor or use an immersion blender to completely purée it.
Remove the bowl from the mixer and fold the dry ingredients into the wet ingredients in thirds. A silicone spatula or wooden spoon works well for this. Try not to overwork the batter. As soon as the dry ingredients are incorporated, stop any stirring.
Pour the batter into the prepared loaf pan and even out the batter.
Slice the fuyu persimmon into very thin slices and arrange on top of the batter.
Bake for 45 - 50 minutes or until a toothpick inserted into the middle of the bread comes out clean.
NOTES:
If using a Pyrex loaf pan, the bake time will be about 10 minutes longer.
If using a dark-colored loaf pan, the bake time will be about 5 minutes shorter, and you may need to cover the bread with foil for the final 15 minutes to keep the bread from turning too dark.
Place on a cooling rack for 10 minutes.
Run a sharp knife around the edges, slightly lifting the bread from the bottom of the loaf pan. Then carefully flip the loaf pan upside down to flip out the bread. Transfer it back to the cooling rack.
Serve slightly warm or at room temperature.

Nutrition