This easy persimmon quick bread recipe is made with butter, not oil as other quick breads are. There are no cinnamon-y spices in this moist cake, which lets the true fruit flavor come through.
Use persimmons when they are very ripe, almost gelatinous, for best results. Otherwise, their astringent qualities will have you puckering.
Persimmons are available April through June and September through December in most markets.
- 1/2 cup butter (room temperature)
- 1 cup sugar
- 1 teaspoon vanilla
- 3 large eggs (room temperature)
- 3 ripe persimmons (peeled and puréed)
- 1 tablespoon water
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup walnuts (chopped)
- Heat oven to 350 F. Lightly coat a 9x5x3-inch loaf pan with cooking spray.
- In a large bowl, cream together butter and sugar until fluffy. Mix in vanilla.
- Add eggs one at a time, beating well after each. Add persimmons and water, mixing until thoroughly combined.
- In a separate medium bowl, whisk together flour, salt, and baking soda. Add flour mixture to batter along with nuts. Mix until smooth.
- Pour batter into prepared loaf pan. Bake 50 to 60 minutes or until toothpick tests clean.
- Remove from oven and place on a cooling rack for 10 minutes. Then run a knife around the edges of the bread. Invert pan onto cooling rack. Turn the quick bread on its side and allow to cool completely before cutting.
Where Do Persimmons Come From?
Persimmons have their roots in ancient China, but they eventually made their way around the world, including parts of Eastern Europe, including Russia, Bulgaria, and other countries.