• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Persimmon Bread

December 30, 2012 by The Runaway Spoon Leave a Comment

IMG_8962 Persimmon Bread

Persimmons are the brightest spot in the barren winter fruit scape.  Sure, citrus is there, but I miss the reds, pinks, peach, blues, plums, purples and greens of summer bounty.  But then there are these bright beauties, orange and smooth and shiny, with their frilly green caps.  I have a tendency to overbuy, because I am so excited about a fresh winter fruit.  And I am not always sure what to do with them.  Sometimes they sit happily on my counter, making me smile at their lovely color and sheen until I’ve missed their usable moment.  But my simple, delicious answer is this slightly sweet, moist, persimmon rich bread.

Fuyus are the squat persimmons, and best for baking. Cut out the green stem end, cut into chunks and puree them in the blender or food processor.  Persimmon bread is a particular treat slathered with Meyer Lemon Curd.

Persimmon Bread

1 cup persimmon puree (from 3 – 4 ripe Fuyu persimmons)

2 Tablespoons water

½ cup butter, softened

1 cup sugar

1 teaspoon vanilla

3 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350°.  Grease a standard loaf pan.

Cut out the stem of each persimmon and cut into chunks.  Puree the persimmons in a food processor or blender with 2 Tablespoons water.

Cream the butter and sugar until light and fluffy. Add vanilla. Add the eggs one at a time, beating well after each addition. Add the persimmon puree and beat until thoroughly combined. In a separate bowl, sift together the flour, salt, and baking soda. Add flour mixture to batter and beat until smooth.

Pour into a loaf pan and bake at for 50- 60 minutes, until a tester inserted in the center comes out clean. Cool well before slicing.  Well wrapped, the bread will keep for a few days.

Makes 1 loaf

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to email a link to a friend (Opens in new window) Email

Related

Related Posts

  • Meyer Lemon Curd
  • Buttermilk Banana Bread
  • Strawberry Curd and Almond Cookies

Filed Under: Breakfast And Brunch, Fruit, Fruit and Vegetables, Snacks And Starters Tagged With: bread, breakfast, persimmons

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2025 The Runaway Spoon