How to Make Persimmon Bread with Fresh Persimmons

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

#SpoonTip: If you don't have fresh persimmons, you can get them from Imperfect Produce or at your local farmers' market.

Persimmon Bread

• Prep Time:15 mins
• Cook Time:50 mins
• Total Time:1 hr 5 mins
• Servings:2
• Easy

Ingredients

• 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

• Step 1

  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.

• Step 2

  Add flour, sugar, salt, nutmeg, cinnamon, and baking soda to a large mixing bowl. Combine well with whisk.

  

• Step 3

  Melt butter and let cool to room temperature.

  

• Step 4

  Wash, peel, and cut persimmons. Purée in blender or food processor.

  

• Step 5

  Add persimmon purée, butter, apple sauce, and raisins to mixture. Mix well.

  

• Step 6

  Pour batter into buttered pans.

• Step 7

  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.