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Moist Persimmon Bread: Best 5-Ingredient Homemade Recipe

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A simple, moist persimmon bread made with just a few essential ingredients. This quick and easy loaf lets the natural sweetness of ripe persimmons shine, enhanced by crunchy walnuts and light spices.

Ingredients

Scale
  • 2 large ripe persimmons (about 1 ½ cups mashed)
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ cup crunchy walnuts, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or butter, or line with parchment paper.
  2. Peel the ripe persimmons and mash them in a large bowl until smooth. You should have about 1 ½ cups of puree.
  3. To the mashed persimmons, add the melted butter, sugar, and eggs. Whisk until well combined and smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
  5. Pour the dry ingredients into the wet mixture. Gently fold together with a spatula until just combined; do not overmix.
  6. Fold in the chopped walnuts. Reserve a few for topping if desired.
  7. Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (at least 30 minutes) before slicing.

Notes

Ensure persimmons are fully ripe and soft. Do not overmix the batter to avoid tough bread. Toasting walnuts beforehand enhances flavor. The bread tastes even better on the second day as flavors meld.

Nutrition

Keywords: persimmon bread, quick bread, fall baking, walnut bread, homemade bread, easy dessert, seasonal baking

Find it online: https://grubella.com/moist-persimmon-bread-best-5-ingredient-homemade-recipe/