This persimmon bread with a hint of autumn spice and orange makes a delicious seasonal snack or breakfast. It's moist, a little fudgy, not overly sweet, quick and easy to put together.
This lightly spiced persimmon bread makes a delicious autumnal treat. It contains a moderate amount of sugar and involves a quick and simple preparation method.
Persimmon season coincides with pumpkin season and because of the immense popularity of the latter it is not nearly given as much attention as it deserves.
Persimmons (sometimes called 'sharon fruit' or 'kaki') are sweet and mellow, with subtle honey notes and texture of somewhere between a firm mango and apricot. They are juicy, but not overly so, which makes them ideal to use in baking as well as savoury recipes (see persimmon bruschetta).
Persimmon bread ingredients and substitutions
- Persimmons: see preparation tips below.
- Oil: use vegetable oil or another mild tasting oil.
- Eggs.
- Sugar.
- Orange zest.
- Spices: you can adjust these according to your preference. Alternatively use mixed spice or pumpkin spice (1-1.5 tsp).
- Flour.
- Bicarbonate of soda.
- For the icing: Powdered/icing sugar and orange juice.
How to prepare the persimmons
To make this persimmon bread simply roughly chop the persimmon then puree it and make the recipe (there is no need to peel the fruit). You can prepare it a few hours in advance, place in an airtight container and refrigerate. Take it out of the fridge 30 minutes before making the bread.
Step-by-step recipe instructions
1. Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line your loaf pan with parchment paper.
2. Prepare persimmon: Roughly chop and puree the persimmon. You can do this either in a food processor (as I have done) or using a stick blender.
3. Prepare dry ingredients: Whisk together the flour, soda and spices until thoroughly combined.
4. Prepare wet mixture: Whisk together the eggs, sugar and oil until smooth.
5. Add persimmon: Stir in the persimmon puree and orange zest.
6. Combine: Add the flour mixture and stir in using a whisk just to combine. Do not overstir.
7. Bake: Pour the batter into the loaf pan and gently smooth out the top. Bake in the centre of the oven for about 1 hour and 10 minutes or until nicely browned and the skewer inserted into the centre comes out clean.
8. Cool: Remove from the oven and set aside for 20-30 minutes then lift out of the pan with the paper and place on a rack to cool completely.
9. Make icing: Combine the powdered sugar with the orange juice and stir until smooth. Drizzle the mixture over the persimmon bread, scatter the orange zest over the top and enjoy!
Serving suggestions
Enjoy this spiced persimmon fruit bread on as a snack, for breakfast, either on its own or with cottage cheese, cream cheese, sliced banana and a drizzle of honey. Perfect with a cup of coffee, tea or a glass of milk.
Top tips
- Persimmons: You will need approximately 1.5 persimmons.
- Batter: Do NOT overstir the batter. Stop stirring as soon as the dry ingredients have been incorporated. The mixture should be lumpy.
- Orange icing: I made only a small amount to drizzle over the bread but you could double the ingredients and cover the entire loaf. Up to you.
- Store your persimmon loaf in an airtight container for up to 3-4 days.
- Freeze for up to 3 months.
Other fall bakes to try next
- Pumpkin Cake with Cream Cheese Frosting
- Sweet Potato Chocolate Muffins
- Beet Bread with Walnuts (No Yeast)
- Low Sugar Pumpkin Spice Cupcakes
- Gluten Free Apple Muffins (Low Sugar)
See also these other easy, delicious breakfast recipes!
Recipe
Spiced Persimmon Bread
Equipment
- 23 cm/9.5'' loaf pan
- Blender/food processor
Ingredients
- 1¼ cups (275 g) persimmon puree approx. 1½ persimmons
- 2 large eggs room temperature
- ½ cup less 1tbsp (113 ml) vegetable oil
- ½ cup (100 g) sugar
- 1⅔ cups (210 g) all-purpose/plain flour
- 1 teaspoon bicarbonate of soda
- ⅓ teaspoon cinnamon and ginger each
- Zest of 1 orange plus more for decorating
For the orange icing
- 4 tablespoons powdered/icing sugar
- 1 tablespoon orange juice
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line your loaf pan with parchment paper.
- Prepare dry ingredients: Whisk together the flour, soda and spices until thoroughly combined.
- Prepare persimmon: Roughly chop and puree the persimmon. You can do this either in a food processor (as I have done) or using a stick blender.
- Prepare wet mixture: Whisk together the eggs, sugar and oil until smooth.
- Add persimmon: Stir in the persimmon puree and orange zest.
- Combine: Add the flour mixture and stir in using a whisk just to combine. Do not overstir.
- Bake: Pour the batter into the loaf pan and gently smooth out the top. Bake in the centre of the oven for about 1 hour and 10 minutes or until nicely browned and the skewer inserted into the centre comes out clean.
- Cool: Remove from the oven and set aside for 20-30 minutes then lift out of the pan with the paper and place on a rack to cool completely.
- Make icing: Combine the powdered sugar with the orange juice and stir until smooth. Drizzle the mixture over the persimmon bread, scatter the orange zest over the top and enjoy!
Notes
- Persimmons: You will need approximately 1.5 persimmons.
- Spices: I used moderate amounts of ginger and cinnamon but you could use more, alternatively use mixed spice or pumpkin spice.
- Batter: Do not overstir the batter. Stop stirring as soon as the dry ingredients have been incorporated.
- Orange icing: I made only a small amount to drizzle over the bread but you could double the ingredients and cover the entire loaf.
- Store in an airtight container for up to 3-4 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
Have you made this persimmon bread recipe? I'd love to know how it turned out for you. Did you use different spices? Let me know in the comments below, thanks!
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Balvinder says
It's so yummy and healthy!....I love it
Monika says
Thank you Balvinder!
Jacqui Bellefontaine says
Looks delicious Monika I haven't cooked with Persimmons much its not a fruit i'm that familiar with.
Monika says
Thank you Jacqui:)
Rosemary says
I love eating persimmons but have never thought of cooking with them. I make a lot of loaf cakes and really like recipes where fruit is added to give flavour and sweetness like this so I will definitely be trying this recipe.
Monika says
Great! Let me know how it turns out for you!