It’s fall, Thanksgiving time too! The persimmon trees in the orchard are filled with persimmons, so it’s time to make persimmon bread!
Types of Persimmons
We have two kinds of persimmons in the orchard, Fuyu and Hachiya. There are two commercially available types, though as with much produce, there are many more types of persimmons.
The Fuyu persimmon is a pale to bright orange, tomato-shaped variety that makes up most of what’s in the market today. Because it has no tannins, it is not astringent like the Hachiya, and can be eaten while still firm like you’d eat an apple. It is crisp, sweet, and crunchy, rather like a Fuji apple.
The Hachiya persimmon’s shape is like an acorn and about the size of a medium peach. Hachiya persimmons have shiny, bright orange skin. They are extremely astringent until they are so soft that the flesh can be eaten like a pudding. These Hachiya persimmons are used in this recipe.
Nutritional Value of Persimmons
Persimmons have many health benefits.They are rich in vitamin A, vitamin C, vitamin E and vitamin B6, as well as dietary fiber, manganese, copper, magnesium, potassium, and phosphorous. In addition, they aid in digestion and boost the immune system. Eating persimmons improves blood circulation and aids in lowering blood pressure. They are also rich in Zeaxanthin, a member of the B complex of vitamins, directly linked to improved eye health. Studies show direct links to a reduction in macular degeneration, cataracts, and night blindness. Persimmons also contain antioxidant phenolic compounds like catechins and gallocatechins which reduces the risk of cancer.
Persimmon Bread Recipe
This persimmon bread recipe is moist and flavorful without being too sweet. Try it with eggs or substitute ground flax seed with water to make the version vegan. I like to make them with Earth Balance buttery spread, but it’s possible to use butter or coconut oil as a substitute. This recipe is adapted from Natasha’s Kitchen website, I made some adjustments which include using half whole wheat flour and adding raw walnut pieces and other changes.
Makes 2 loaves
- 2 eggs
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 cups Hachiya persimmon pureé
- 10 tablespoons butter or Earth Balance buttery spread
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1½ cups unbleached white flour
- 1½ cups whole wheat flour
- 1½ cups raw walnut pieces
- 1 cup raisins
- canola spray – optional
- Preheat the oven to 375°F. Spray two bread loaf pans with canola oil spray or lightly coat with buttery spread.
- Remove persimmon tops, scoop ripe persimmon flesh out of the skin, and discard the skin. Place in a food processor or blender and pureé until smooth. Save three cups for this recipe.
- In a mixer, add the butter and brown sugar and blend well. Add the eggs, vanilla and 3 cups persimmon pureé and mix until well blended.
- In a separate bowl, mix dry ingredients, excluding walnuts and raisins.
- Add the dry ingredients to the wet ones and mix until just blended.
- Fold in the raisins and walnuts.
- Add evenly to the two prepared bread loaf pans. Bake for 45 to 50 minutes. Test with a toothpick inserted into the center of the bread. When the toothpick comes out clean, remove from the oven.
- Let cool in the pan for ten minutes, then use a butter knife to loosen the bread from the edges and remove from the pan. Place on a cooling rack and let cool for at least 15 minutes before cutting.
If you like this recipe, you might also like Blueberry Cornbread Muffins.