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Clean recipe · proportionalplate.com

Persimmon Bread

With over 250 5-star reviews, this persimmon bread recipe has become a long-time reader favorite. The texture is super moist and fluffy, it's the perfect combination of spices, and not too sweet.

Original recipe: proportionalplate.com

Yield:
8 servings
Prep:
15 min
Cook:
60 min
Total:
75 min
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Persimmon Bread

Ingredients

  1. 1 1/4 cups all-purpose flour
  2. 1/2 tsp kosher salt
  3. 1 1/2 tsp baking soda
  4. 1 tsp cinnamon
  5. 1/4 tsp ground nutmeg
  6. 1/4 tsp ground cloves
  7. 2 eggs (room temperature)
  8. 1/2 tsp vanilla extract
  9. 1/2 cup unsalted butter (room temperature, plus more for greasing your loaf pan)
  10. 3/4 cup sugar
  11. 1 cup persimmon puree (Hachiya preferred)

Instructions

  1. Preheat to 350F. Lightly grease your 9x5x3 loaf pan.
  2. In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream the butter and sugar.
  4. In a small bowl, beat the eggs with the vanilla extract.
  5. With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.
  6. Add the persimmon. Remove from mixer.
  7. With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/3 at a time. Mix with a rubber spatula until just incorporated.
  8. Pour into loaf pan*. Optional to top with thinly sliced persimmons.**
  9. Cook 48-55 minutes until a toothpick inserted into the center comes out clean.
  10. Cool completely. I let it cool overnight and have it for breakfast!