This persimmon bread recipe is so easy! Makes wonderful gifts for fall and winter holidays. Click for the recipe and add it to your faves!
With over 250 5-star reviews, this persimmon bread recipe has become a long-time reader favorite. The texture is super moist and fluffy, it's the perfect combination of spices, and not too sweet.
Delicious persimmon bread that's perfect for a gift or for breakfast (or both!).
This Ginger Persimmon Bread Recipe is packed with soul-warming spices. Whether you serve this as part of your Christmas breakfast or as an afternoon snack, it will become one of your favorite persimmon recipes!*Makes 1 (12-inch) loaf
Persimmon bread, James Bread's Persimmon bread, holiday bread
This Ginger Persimmon Bread Recipe is packed with soul-warming spices. Whether you serve this as part of your Christmas breakfast or as an afternoon snack, it will become one of your favorite persimmon recipes!*Makes 1 (12-inch) loaf
Adapted from Beard on Bread by James BeardUsing the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.
While we love cooking with the season, winter can be a bit tough, even in California. Lots of produce is available, but some of it has moderate appeal (we love kale, turnips and broccoli, but not e…
Delicious persimmon bread that's perfect for a gift or for breakfast (or both!).
Adapted from Beard on Bread by James BeardUsing the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.
Adapted from Beard on Bread by James BeardUsing the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.
Adapted from Beard on Bread by James BeardUsing the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.
i'm in a persimmon schtick. having tried pudding last week, i thought i'd try my hand at making a quick bread this time around. this one was recently bookmarked on my pinterest board, despite it being two years old. i looked over the ingredients list this morning and decided to give it a shot. man, i'm so glad i tried this recipe! it's nice and sweet and even though the whole thing is spiced with nutmeg (a spice i don't normally like), i found that it's used brilliantly in this bread! actually, the taste reminds me of eating pumpkin bread or christmas fruitcake. either way, this was fantastic and is a nice addition to the collection of seasonal recipes in my repertoire. for this recipe, i did end up making a few changes (namely halving the recipe and swapping the liquor). i used overly ripe fuyu since i only had that on hand. i also changed out the whiskey for dark spiced rum...more my preference than necessity. didn't bother toasting the pecans too, i figured "recipe ready" was alright. also, did an almost 1:1 ratio of whole wheat and all-purpose flour. the result? it's got a nice nutty flavor, thanks to the pecans and whole wheat flour. the raisins and chopped dates stayed nice and evenly dispersed with the help of a flour coating. and the rum? well, rum makes everything all the more festive for this time of year! ;) Persimmon Rum Bread (adapted from Putney Farm) 1 cup all-purpose flour 3/4 cup whole wheat flour 3/4 tsp kosher salt 1 tsp baking soda 1/2 tsp ground nutmeg 1 cup white granulated sugar 1/2 cup melted unsalted butter, cooled 2 extra large or large eggs, lightly beaten 1/3 cup spiced dark rum 1 cup persimmon puree (i used 2 very ripe large fuyu persimmons) 1 cup pecans (i used the ones labeled "recipe ready") 1 cup or so dried fruit (i used a mix of chopped whole dates, golden raisins, and regular raisins) Preheat oven to 350 degrees. Grease and flour or line loaf pan with a piece of parchment paper. Mix flour, baking soda, salt, nutmeg and sugar into a large mixing bowl. Reserve 1/4 cup of the flour mixture in a separate small bowl. Toss in the dried fruit in the reserved mixture, making sure to coat each piece well. Make a well in the center of the dry ingredients and then stir in the butter, eggs, liquor, persimmon puree, pecans and floured dried fruit (note: you want to add any leftover flour that the fruit was tossed in as well...waste not, want not!). Mix the batter just until combined (having little streaks of flour is okay...don't over mix). Pour the batter into the loaf pan and then place the pan in the oven. Bake 1 hour or until toothpick inserted into the center comes out clean. Allow to cool completely in the pan before serving.
These are a gloriously soft, moist cookie. This recipe based on as written from my grandmother's recipe card. Dough freezes well.
Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety for an especially seasonal persimmon bread.
Adapted from Beard on Bread by James BeardUsing the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.
This persimmon bread recipe makes three sweet, small loaves with a mild persimmon flavor and a hint of nutmeg. Perfect for gifting!
Persimmon bread, James Bread's Persimmon bread, holiday bread
I remember the first time I ever had a persimmon fruit. I was working pastry at La Folie in San Francisco and one of the chefs brought in the beautiful orange fruits for a savory dish. But one taste of the fresh, lightly sweet fruit was all I needed to be completely captivated. These gorgeous …
I love persimmons and I look forward to persimmon season every fall. And it's finally here! Our friends have a hachiya tree and they gave us a lifetime supply of them so it was the perfect excuse to make some bread. This recipe is a variation of my banana bread and it's a keeper. Here's a t
With its warm fall flavors, a hint of cinnamon, and creamy texture persimmon pudding is a delicious dessert everyone should try. This persimmon pudding recipe is closer to an English style pudding than what most American's consider pudding. Just think of it as a super moist cake. The best time to make persimmon pudding is during the fall when persimmons are in season. Jiro Persimmons are an interesting fruit to work with; they look like slightly under ripe orange tomatoes, other types have a darker red color. They are easier to work with and taste better when they've ripened enough that they're soft to the touch. The easiest way I've found to use them is to slice them in half, crosswise, and use a spoon to scoop the pulp out. This persimmon pudding is best served warm with fresh whipped cream.
Fall aromas have begun to fill the air in my kitchen. In September, I featured a delectable Homemade Apple Bread recipe that I learned to make with my friend’s mother, Señora Zambrano. When we were
Buckwheat flour adds a woodsy flavor and pleasing grain to this not-too-sweet loaf with a currants, walnuts, and nutmeg. Note: To puree Hachiya persimmons, simply cut them in pieces and mash thoroughly or beat briefly with a hand-held mixer. For Fuyu persimmons, use a mixer or a blender.
Persimmons have always held a special place in my heart, but not because I grew up eating them or because they’re my favorite fruit. It’s because of poetry.I was a Creative Writing majo…
Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety for an especially seasonal persimmon bread.
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Persimmon bread is made with butter, not oil as other quick breads are. The result is a moist, non-oily dessert perfect as a breakfast bread.
Persimmons are rich in flavor, and a real decadent treat! I gathered some of my favorite persimmon recipes so that you'll know how to prepare use them.
