Persimmon Bread Recipe – American Special
This persimmon bread is tender and moist, with every slice filled with walnuts and raisins.
- Prep Time10 min
- Cook Time50 min
- Total Time1 hr
Persimmon Bread Recipe Ingredients:
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1 tablespoon real vanilla extract
- 3 cups pureed fuyu persimmon (slightly over 1 1/2 pounds)
- 10 tablespoons unsalted butter, melted
- 2 teaspoons baking soda
- A generous pinch (about 1/4 teaspoon) of salt
- 2 teaspoons cinnamon
- 3 cups all-purpose flour (*see note below on measuring)
- 1 1/2 cups toasted walnut pieces
- 1 cup raisins
How to make Persimmon Bread Recipe:
Prep: Preheat the oven to 350˚F. Grease two loaf pans with butter. Toast walnut pieces in a dry skillet until fragrant and lightly golden.
Using a butter knife, remove the tops of the persimmons. (Using a butter knife avoids the risk of breaking a good knife.) Quarter the persimmons and puree them in a blender.
In a large mixing bowl, whisk together 2 eggs, 1 cup of sugar, and 1 tablespoon of vanilla extract. Mix in the persimmon puree and melted butter.
Add 2 teaspoons of sifted baking soda, a generous pinch (about 1/4 teaspoon) of salt, and 2 teaspoons of cinnamon. Whisk until combined. Gradually add and whisk in 3 cups of flour until well blended.
Fold in 1 1/2 cups of toasted walnuts and 1 cup of raisins until evenly distributed. Divide the batter between the prepared loaf pans.
Bake for 45 to 50 minutes or until a wooden toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool to room temperature.
