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persimmon bread

mellymel74 avatar
Recipe by
Melissa Baldan
@mellymel74
San Diego, CA

My neighbor brought me a huge bag of these yummy fruits. But, I had no idea what to do with them. Well, bread seems like a good idea. Turns out, I was right! This is the most moist fruit bread I have ever made. Delicious and sweet. A family treat for every fall from here to eternity!

yield serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For persimmon bread

  • 8-10
    ripe persimons
  • 3 1/2 c
    sifted flour
  • 1 1/2 tsp
    salt
  • 2 tsp
    baking soda
  • 1 tsp
    nutmeg
  • 1 3/4
    white sugar
  • 1/2 c
    packed light brown sugar
  • 1 1/2 stick
    butter, unsalted, melted
  • 1/2 c
    vegetable oil
  • 4
    eggs, medium-large
  • 2/3 c
    brandy

How To Make persimmon bread

  • 1
    preheat oven to 350. Clean, peel and cut persimmons. In large saucepan place steamer rack and water. Steam persimmons for about 10 min. Place in blender and process until smooth. Reserve 2 cups and discard or freeze remaining. Set aside.
  • 2
    Add dry ingredients to large mixing bowl. Make a large well in center. Add butter and oil and blend in a bit, then add eggs, brandy and persimmon blending well.
  • 3
    Grease an flour two 9-inch loaf pans. Divided batter equally into pans. Bake for 50-55 minutes. Can also use mini loaf pans, divide batter into 4 mini loaf pans and bake 40-45 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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