Skillet Persimmon Bread Recipe

Name: Skillet Persimmon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup whole wheat flour; 3/4 teaspoon salt; 1 teaspoon baking soda; 1/4 teaspoon cinnamon; 1/4 teaspoon ground ginger; 1/2 cup white sugar; 1/2 cup dark brown sugar; 1/2 cup melted butter, cooled; 2 eggs; 1/3 cup plain yogurt, preferably whole-milk; 1 heaping cup pulp from very ripe persimmons

Servings: persons

1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup melted butter, cooled
2 eggs
1/3 cup plain yogurt, preferably whole-milk
1 heaping cup pulp from very ripe persimmons

1
Preheat your oven to 350u00b0F and grease a 9-inch cast iron skillet. Be sure you grease it well: if you want to just melt the butter in the skillet, add an extra bit to the half cup. Otherwise, rub a tablespoon or so all over the cold skillet so everything's nice and coated.
2
Whisk together all the dry ingredients except the brown sugar: flour, salt, soda, spices, and white sugar. In another bowl, beat together the butter, eggs, yogurt, and persimmon pulp. Mix the brown sugar into the wet ingredients, and then pour the wet into the dry and mix until everything's thoroughly moistened.
3
Pour the batter into your well-buttered skillet and bake for about 1 hour. Cool for a bit in the skillet before slicing.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/2 cup whole wheat flour, 3/4 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Skillet Persimmon 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.

Skillet Persimmon Bread

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