If you have never had a persimmon, the flavor is a little difficult to describe. I don’t think that they have a real distinct flavor other than being super sweet. For some reason, though, I absolutely love persimmons and I actually crave them! I believe that the best use of ripe persimmons is in baked goods. They lend such an incredible moistness and of course a nice addition of sweetness. Now lets talk about the different varieties of persimmon. There are Fuyu Persimmons which tend to look a little flatter and can be eaten when still hard. Then, there are American Persimmons which look a little more like a tomato in shape and cannot be eaten until they are super soft and mushy. If you eat them before that complete ripening, prepare yourself for an absolutely horrid experience. Your mouth will not be thanking you… My favorite type of persimmon to use for baked goods is the American Persimmon. The flesh gets much more sweet than the Fuyu and they are generally easier to find. However, both varieties work, just make sure that you have super ripe (read almost so soft that you think they need to be thrown away) persimmons. This Persimmon Bread is just one of the many uses of the gorgeous little gems. It is super good and is the perfect accompaniment for any brunch served alongside some peanut or almond butter. Make this and let us know how you like to use persimmons!
1 1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon salt
1 cup ripe persimmon pulp
2 eggs, slightly beaten
1/2 cup honey or agave nectar
1/3 cup vegetable oil
1/4 cup milk (I like almond milk for this)
1 teaspoon vanilla extract
1 cup raisins
1 cup chopped pecans or walnuts
- Preheat oven to 350°F. Spray an 8 1/2” x 4 1/2” loaf pan with nonstick cooking spray and set aside.
- In a small mixing bowl, combine whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together. Stir until well combined and set aside.
- In a large mixing bowl, combine together persimmon pulp, eggs, vegetable oil, honey, milk, and vanilla extract together. Whisk until all is combined.
- Slowly fold dry ingredients into wet ingredients in a few batches. Stir in raisins and pecans.
- Pour batter into prepared loaf pan and bake for 60-65 minutes or until a toothpick in inserted and comes out clean.
- Allow to cool for a few minutes in pan before transferring to wire cooling rack to finish cooling.