Description

Experience the warmth of autumn in every slice of this Irresistible Persimmon Bread. Bursting with the natural sweetness of ripe persimmons and the aromatic touch of cinnamon, this moist bread is perfect for chilly days and festive gatherings. With delightful mix-ins like walnuts and dried cranberries, it’s a treat that brings family and friends together. Savor it fresh out of the oven or toasted with cream cheese for an indulgent snack.

Ingredients

Scale

2 cups ripe persimmons, mashed (about 3–4 persimmons)
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
2 large eggs
1 tsp vanilla extract
½ cup chopped walnuts (optional)
½ cup dried cranberries (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a loaf pan.
In a bowl, mash ripe persimmons until smooth.
In another bowl, whisk flour, baking soda, cinnamon, and salt.
Mix sugar into mashed persimmons, then add eggs and vanilla until combined.
Fold dry ingredients into wet mixture until just combined; avoid overmixing.
Gently stir in walnuts and cranberries if using.
Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 10g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: - Use fully ripe persimmons for optimal sweetness. - For variations, try adding nutmeg or ginger for extra warmth. - Store wrapped at room temperature for up to three days or freeze slices for later enjoyment.