Persimmon Bread Recipe

Persimmon Bread Recipe

  • 1/2 cup (1 stick) unsalted butter plus more for pan
  • 3/4 cup all-purpose flour plus more for pan
  • 1/2 cup raisins
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 4 large, very ripe Hachiya persimmons
  • 1/3 cup buttermilk
  • 2 tablespoons finely grated orange zest
  • 1 cup sugar
  • 2 large eggs
  1. Preheat oven to 350°F. Butter and flour a 9x5x3″ loaf pan. Tap out excess flour.
  2. Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
  3. In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
  4. Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
  5. Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
  6. Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
  7. Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.
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