Persimmon Bread: A Deliciously Easy Recipe for Fall Baking
Persimmon bread is a delightful autumn treat, boasting a unique moist texture and subtly sweet flavor. This recipe uses ripe, soft persimmons for optimal results, creating a loaf that's perfect for breakfast, brunch, or an afternoon snack. Let's dive into the simple steps to baking this delicious bread!
Ingredients You'll Need:
This recipe is designed for a standard loaf pan. Adjust quantities as needed for different sizes.
- 1 ½ cups all-purpose flour: Provides the structure for your bread. You can experiment with substituting some whole wheat flour for a nuttier flavor and added fiber.
- 1 teaspoon baking soda: The leavening agent that gives your bread its rise.
- ½ teaspoon baking powder: Works in conjunction with the baking soda for a lighter texture.
- ½ teaspoon ground cinnamon: Adds warmth and complements the persimmon flavor.
- ¼ teaspoon ground nutmeg: A subtle spice that enhances the overall flavor profile.
- ¼ teaspoon ground cloves: A touch of warmth that blends well with cinnamon and nutmeg. (Optional, but recommended!)
- ½ teaspoon salt: Enhances the other flavors. Don't skip this!
- ¾ cup granulated sugar: Sweetens the bread, balancing the persimmon's natural sweetness. You can adjust this based on your persimmon's ripeness and personal preference. Brown sugar would also be a delicious alternative.
- ⅓ cup vegetable oil: Adds moisture and richness to the bread.
- 2 large eggs: Binds the ingredients and adds structure.
- 1 cup mashed ripe persimmons: The star of the show! Ensure your persimmons are very soft and ripe for the best results. (About 2 medium persimmons)
- ½ cup chopped pecans or walnuts (optional): Adds texture and a delightful crunch.
Step-by-Step Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This prevents sticking and ensures easy removal.
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Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of the leavening agents and spices.
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Wet Ingredients: In a separate bowl, whisk together the sugar, oil, and eggs until well combined.
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Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
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Persimmon Power: Gently fold in the mashed persimmons.
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Nuts (Optional): Stir in the chopped pecans or walnuts if using.
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Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Persimmon Bread Perfection:
- Ripe Persimmons are Key: Use very ripe, almost mushy persimmons for the best flavor and texture. Unripe persimmons will result in a bitter taste.
- Don't Overmix: Overmixing can lead to a tough bread. Mix until just combined.
- Toothpick Test: Use a toothpick or wooden skewer to check for doneness. If it comes out with moist crumbs attached, bake for a few more minutes.
- Storage: Store your persimmon bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Variations:
- Spiced Persimmon Bread: Increase the amount of cinnamon, nutmeg, and cloves for a more intense spiced flavor.
- Chocolate Chip Persimmon Bread: Add ½ cup of chocolate chips along with the nuts for a delicious twist.
- Citrus Zest: Add the zest of one orange or lemon for a bright and refreshing flavor.
Enjoy your homemade persimmon bread! This recipe is perfect for sharing with friends and family during the fall season. Remember to use fresh, ripe persimmons and follow the instructions carefully for optimal results. Happy baking!
