Description
This spiced persimmon bread is incredibly moist and flavorful, infused with warm seasonal spices and made with luscious persimmon puree. Perfect for fall baking, it features a tender crumb and a gentle spice blend, enhanced by optional brandy and vanilla extract. A comforting loaf ideal for breakfast, snacks, or dessert.
Ingredients
Persimmon Puree
- 1 generous cup (280 g) Hachiya persimmon puree, from 3 good sized persimmons
- ¼ teaspoon baking soda
- 2 tablespoons (16 g) tapioca starch or cornstarch
Batter
- ¾ cup (160 g) packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 2 tablespoons brandy (optional; increase vanilla to 2 teaspoons if omitting)
- 1 teaspoon vanilla extract
- 1⅓ cups (167 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 6 tablespoons (85 g) unsalted butter, melted and cooled to lukewarm
- 2 tablespoons (27 g) vegetable oil
Instructions
- Prepare loaf pan and oven: Preheat the oven to 350°F (175°C). Lightly butter an 8½-by-4½-inch loaf pan and press an 8½-inch wide strip of parchment paper into the bottom and along the long edges, allowing two overhangs on either side for easy removal later.
- Make persimmon puree: Strain the persimmon pulp through a fine mesh sieve, food mill, or puree it in a blender until smooth. Whisk in ¼ teaspoon baking soda, then let it sit undisturbed for 5 to 7 minutes until it forms a soft gel.
- Cook persimmon puree: Transfer the persimmon to a medium saucepan, whisk in tapioca starch. Cook over medium heat, whisking regularly until the puree starts to foam and bubble. Continue simmering for 3 to 5 minutes until foam subsides, color deepens to burnt orange, and volume reduces by about ¼ cup. Remove from heat and let cool to lukewarm.
- Combine wet ingredients: Whisk the brown sugar into the lukewarm persimmon puree, then add the eggs and whisk until smooth. Stir in brandy (if using) and vanilla extract.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, cloves, and nutmeg.
- Form batter: Pour persimmon mixture, melted butter, and vegetable oil into the dry ingredients. Gently mix until just combined with no dry spots remaining, being careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Baking time may be shorter if using a larger 9-by-5-inch pan.
- Cool and serve: Place the pan on a wire rack and cool the bread completely for at least 1 hour. Use the parchment paper overhang to lift the loaf out gently. Allow cooling fully before slicing. Store in an airtight container for up to one week.
Notes
- Hachiya persimmons are recommended for the best flavor and texture, but very ripe Fuyu persimmons can also be used, though they yield a milder flavor.
- If omitting brandy, increase vanilla extract to 2 teaspoons to enhance aroma.
- Be sure to cool the bread completely before slicing to prevent crumbling.
- The loaf freezes well; wrap tightly and freeze up to 3 months.
- Tapioca starch can be substituted with cornstarch if preferred.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
