Every tried Persimmon Bread? These bright orange fruits are harvested in September and October. The sweet jelly-like bulb is perfect for baking in breads and puddings. If you can’t find persimmons, substitute 1 cup of canned pumpkin. 

It’s important for the persimmon to be soft and ripe (not rock-hard) before using; it’s incredibly astringent when not ripe. Some describe the taste of persimmon as similar to pumpkin; others think the fruit has a hint of peach or mango. It’s a unique taste! 

The persimmon used for baking is the Hachiya. When ripe, it will feel squishy-soft to the touch. To ripen a Hachiya persimmon, simply let it sit on your countertop until it’s so soft, it’s like a water balloon about to burst. Do not use until ripe! The other common persimmon is the Fuyu. It’s meant to be eaten hard or sliced into salads.

If you can’t find Hachiyas, you can still enjoy this bread recipe. Substitute 1 cup of canned pumpkin. 

Please let us know what you think of persimmon bread! 

Did you know: According to folklore, the seeds of a persimmon can be used to predict winter weather! 

Ingredients3-1/2 cups all-purpose flour2-1/2 cups sugar 2 teaspoons baking soda 1-1/2 teaspoons salt1 teaspoon ground nutmeg2 cups puréed persimmons (4 to 5 fruit) 1 cup (2 sticks) unsalted butter, melted and cooled4 eggs2/3 cup brandy2 cups chopped walnuts or other nuts2 cups raisins or other dried fruit

Instructions

1. Preheat oven to 350°F. Butter two loaf pans and dust with flour.
2. In a bowl, combine flour, sugar, baking soda, salt, and nutmeg. Make a well in the center.
3. In a separate bowl, combine persimmon purée, butter, eggs, and brandy. Add to well in dry ingredients and stir to blend. Add nuts and raisins and stir until just combined.
4. Pour into prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.