I love persimmons. My grandma has grown persimmons for as long as I can remember, so they always remind me of home. I typically eat them raw, but this fall, I decided to make persimmon bread, and I'm so glad that I did.
Persimmon bread is sweet and moist, perfect for breakfast or dessert. If you've never had it before, imagine a sweeter pumpkin spice bread and that's pretty much what persimmon bread tastes like
- Prep Time:15 mins
- Cook Time:50 mins
- Total Time:1 hr 5 mins
- 3 1/2 cups flour
- 2 1/4 cups sugar
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon sugar
- 2 teaspoons baking soda
- 4-5 persimmons
- 1 1/3 cups unsweetened apple sauce
- 1 cup unsalted butter
- 1 1/2 cups raisins
Preheat oven to 350°F and butter 2 loaf pans.
#SpoonTip: If you don't have 2 loaf pans, you can use a muffin tin and make persimmon muffins instead.
Add flour, sugar, salt, nutmeg, cinnamon, and baking soda to a large mixing bowl. Combine well with whisk.
Melt butter and let cool to room temperature.
Wash, peel, and cut persimmons. Purée in blender or food processor.
Add persimmon purée, butter, apple sauce, and raisins to mixture. Mix well.
Pour batter into buttered pans.
Place loaves in oven for 50 minutes or until toothpick comes out clean. Enjoy!
#SpoonTip: If you're making muffins, check on them at 25 minutes.