Persimmon Bread
This persimmon bread recipe is made with hachiya persimmons, warm spices, and brown butter.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz hachiya persimmon flesh
- ½ cup unsalted butter
- 1 ½ cups all purpose flour
- ¾ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- 1
Grease a 9x5 loaf pan with oil or butter. Set aside.
- 2
Mash the persimmon flesh with a fork and set aside.
- 3
Preheat the oven to 350 degrees F (177 degrees C).
- 4
Brown your butter. Heat butter over medium heat until it fully melts. Lower to low heat and cook until the butter turns a golden yellow color. Remove from the heat and set aside. The butter will continue to brown as it sits.
- 5
Add all purpose flour, baking soda, cinnamon, nutmeg, and cloves to a bowl. Mix until well combined. Set aside.
- 6
Add the brown sugar, eggs, and browned butter to a separate bowl or the bowl of a stand mixer. Whisk until you get a light, fluffy mixture (1-2 minutes).
- 7
Add the smashed hachiya persimmons, vanilla extract, and salt. Mix until combined.
- 8
Lastly, add your dry ingredients from step 5 to the wet ingredients. Mix until just combined. Be careful not to over mix the batter.
- 9
Spoon the batter into the prepared loaf pan.
- 10
Bake for 50-55 minutes until a toothpick comes out clean.
- 11
Let it rest for 15-20 minutes before cutting into it.