Persimmon Spice Bread Recipe

Name: Persimmon Spice Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 ripe or over-ripe persimmons (enough for 1 cup puree); 10 grams (2 teaspoons) baking soda; 140 grams (approximately 1 cup) whole wheat flour; 70 grams (approximately 1/2 cup) unbleached all-purpose flour; 75 grams (approximately 3/4 cup) almond powder (also known as almond flour); 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; ⅛ teaspoon ground cloves; 1/2 teaspoon salt; 2 large eggs, at room temperature; 100 grams (approximately 1/2 cup) raw brown sugar or tightly packed light brown sugar; 75 grams (1/3 cup) melted unsalted butter, grape seed oil or canola oil; ⅓ cup plain low-fat yogurt or buttermilk; 1 teaspoon vanilla extract; 1/2 cup raisins; 1/2 cup chopped walnuts (optional)

Servings: persons

2 to 3 ripe or over-ripe persimmons (enough for 1 cup puree)
10 grams (2 teaspoons) baking soda
140 grams (approximately 1 cup) whole wheat flour
70 grams (approximately 1/2 cup) unbleached all-purpose flour
75 grams (approximately 3/4 cup) almond powder (also known as almond flour)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
⅛ teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, at room temperature
100 grams (approximately 1/2 cup) raw brown sugar or tightly packed light brown sugar
75 grams (1/3 cup) melted unsalted butter, grape seed oil or canola oil
⅓ cup plain low-fat yogurt or buttermilk
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts (optional)

1
Preheat the oven to 375 degrees with a rack in the middle.
2
Butter or oil a loaf pan and line with parchment.
3
Oil the parchment.
4
Cut the persimmons in half along the equator, remove any visible seeds and scoop out the pulp, which should be nice and soft.
5
Puree with a hand blender or in a food processor fitted with the steel blade and measure out 1 heaped cup (260 grams).
6
Freeze the remaining pulp.
7
Stir 1 teaspoon of the baking soda into the persimmon pulp and set aside.
8
It will stiffen into a gelatinous mass but dont worry about it.
9
Sift together the flours, remaining baking soda, spices, and salt.
10
In a standing mixer fitted with the whip, or with a hand beater or whisk, beat together the eggs and sugar until thick and they ribbon when lifted with a spatula, 5 to 8 minutes.
11
Beat in the melted butter or oil, the yogurt, persimmon puree, and vanilla and beat until the persimmon puree has blended into the mixture.
12
At low speed, beat in the flour in 3 additions.
13
Fold in the raisins and the optional nuts.
14
Scrape into the loaf pan and bake 50 to 60 minutes, until the bread is firm and a toothpick inserted in the middle comes out clean.
15
Remove from the oven, remove from the pan and allow to cool on a rack.

861

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 to 3 ripe or over-ripe persimmons (enough for 1 cup puree), 10 grams (2 teaspoons) baking soda, 140 grams (approximately 1 cup) whole wheat flour, 70 grams (approximately 1/2 cup) unbleached all-purpose flour, and more.

Yes, Persimmon Spice Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Persimmon Spice Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions