Persimmon Bread
Recipe: https://recipestripper.com/recipes/901bf56a-e627-48cb-b444-182460ce4789
Original source: https://www.proportionalplate.com/persimmon-cake/
Recipe image: https://www.proportionalplate.com/wp-content/uploads/2023/04/Persimmon-BreadOct-31-202318.jpg

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.
Yield: 8
Prep time: PT15M
Cook time: PT60M
Total time: PT75M

Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2  eggs  (room temperature)
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter (room temperature, plus more for greasing your loaf pan)
- 3/4 cup sugar
- 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!