I am not a fan of persimmon, but I definitely love this persimmon bread recipe. When I was a kid, I was given this orange fruit that looked like a tomato. And when I tasted it, it tasted a bit tangy and it has a soft and fibrous flesh that didn’t go well with me. After that first taste, even though it was actually quite sweet, I didn’t eat it ever again. That only changed when I was a bit older. I kind of tried it again once when my friend offered it as a form of dessert. I was a bit braver back then so I did. And for some reason, I found even the texture tolerable. I didn’t become a fan, but I did start eating it since. Every time it’s served, I always have a piece.
This persimmon bread recipe changed my mind though. This bread tastes so very good I cannot even think once I have a slice. The same friend who served me the persimmon fruit was the one who made this for me. She knew that I didn’t like it that much so one day, she visited me and handed me a loaf of bread that’s still a bit warm (she lived a couple of doors away). She told that it was persimmon bread and that I should try it. So I did. And one slice was enough for me to get another slice. And another. I had to remind myself that I should leave some for my husband to taste when he got home.
Photo and recipe courtesy of Natasha’s Kitchen.
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Quick Tip: To measure flour, scoop into the measuring cup with a spoon & scrape off the top.
