Persimmon Bread & Baking with Persimmons

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 eggs room temperature
  • ½ teaspoon vanilla extract
  • ½ cup unsalted butter room temperature, plus more for greasing your loaf pan
  • ¾ cup sugar
  • 1 cup persimmon pulp Hichaya preferred

  1. Preheat to 350F. Lightly grease your 9x5x3 loaf pan.
  2. In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream the butter and sugar.
  4. In a small bowl, beat the eggs with the vanilla extract.
  5. With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.
  6. Add the persimmon. Remove from mixer.
  7. With a spoon or rubber spatula, add the flour mixture to the wet ingredients ⅓ at a time. Mix with a rubber spatula until just incorporated.
  8. Pour into loaf pan*. Cook 48-55 minutes until a toothpick inserted into the center comes out clean.
  9. Cool completely. I let it cool overnight and have it for breakfast!
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