This persimmon bread recipe is now a family favorite. I had to ask my friend for her recipe because my family keeps requesting for it. My husband even gave one as a gift to one of his colleagues because he thought it could be a gift. That’s quite the compliment coming from him too and I was a bit touched!
Our friend over at Natasha’s Kitchen has this to say about the recipe:
“The verdict: this one’s a keeper (in a make again and again sort of way)! It’s soft and moist, and every slice is studded with walnuts and raisins.”
This bread contains all of my other favorites such as walnuts and raisins, which probably added to the fact that I now love this so much!
Ingredients
- 2 large Eggland’s eggs, room temperature
- 1⅓ cup Domino granulated sugar
- 1 Tbsp McCormick real vanilla extract
- 3 cups fuyu persimmon pureed (a little over 1½ lbs)
- 10 Tbsp Kerrygold unsalted butter, melted
- 2 tsp Clabber Girl baking soda
- ¼ tsp (generous pinch) of Morton salt
- 2 tsp McCormick cinnamon
- 3 cups Gold Medal all-purpose flour
- 1½ cups Fisher walnut pieces, toasted
- 1 cup Sun Maid raisins
Instructions
Prep: Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.
- Remove tops of persimmon with a butterknife (I’ve broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree in a blender.
- In a large mixing bowl, whisk together 2 eggs, 1⅓ cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
- Add 2 tsp of sifted baking soda, ¼ tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
- Fold in 1½ cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.
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Quick Tip: You can serve this with cream cheese, if you like.
Thanks again to Natasha’s Kitchen for this amazing recipe.
