Persimmon Paradise Bread
Experience the heartwarming flavors of Persimmon Paradise Bread, a delightful and moist loaf that showcases the natural sweetness of fresh persimmon pulp. This traditional family treat is perfect for sharing with neighbors, teachers, or unexpected guests. The key to its irresistible texture is ensuring you don't overcook it; the resulting bread is dark, tender, and bursting with flavor. Once baked, it's best to refrigerate or freeze to maintain its exceptional freshness. Enhance your enjoyment with a warm slice paired with creamy butter or a touch of whipped cream, or drizzle with a simple powdered sugar glaze for an added treat. An ideal recipe for fall gatherings or holiday gifting, this bread will quickly become a cherished favorite in your household.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
granulated sugar
1 1/2 cups (measured)
large eggs
4 (beaten)
vegetable oil
1 cup (measured)
vanilla extract
2 teaspoons (real vanilla preferred)
persimmon pulp
2 cups (peeled and mashed ripe persimmons)
baking soda
2 teaspoons (measured)
all-purpose flour
3 cups (sifted)
pumpkin pie spice
2 teaspoons (or cinnamon with nutmeg and cloves)
salt
1 teaspoon (measured)
chopped walnuts
1 cup (toasted and chopped)
raisins
1 cup (plump variety, optional)
macadamia nuts
optional (chopped, alternative to walnuts)
pecans
optional (chopped, alternative to walnuts)
Instructions
1
Preheat your oven to 325°F (165°C).
2
Grease two 9-inch loaf pans or mini loaf pans with non-stick spray or butter, ensuring they are well-coated with flour to prevent sticking.
3
In a large mixing bowl or mixer, combine granulated sugar, eggs, and vegetable oil until well blended and creamy.
4
Add the vanilla extract and persimmon pulp to the mixture, stirring until fully integrated.
5
In a separate bowl, sift together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined—avoid overmixing.
6
Fold in the toasted walnuts gently, and if desired, the raisins or alternative nuts of your choice.
7
In a small bowl, mix the baking soda with the persimmon pulp, and then fold this mixture back into the batter, ensuring even distribution.
8
Pour the batter evenly into the prepared pans, filling them about two-thirds full. Optionally, sprinkle the tops with additional chopped walnuts for garnish.
9
Bake the large loaves for 55-65 minutes or until a toothpick inserted in the center comes out clean. Start checking the mini loaves around 30-35 minutes.
10
Allow the bread to cool in the pans on a wire rack for 10-15 minutes before carefully removing them to cool completely.
11
Once cooled, wrap the loaves tightly in plastic wrap followed by foil. Store in the refrigerator or freeze to maintain moisture and freshness.
12
For an indulgent serving, try it warm with whipped cream or butter, or top with a light powdered sugar glaze for an extra touch of sweetness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Persimmon Paradise Bread?
Persimmon Paradise Bread is a traditional, moist, and dark spiced loaf made with fresh persimmon pulp, vegetable oil, eggs, and walnuts.
What temperature should I preheat my oven to?
The oven should be preheated to 325°F (165°C) before baking the bread.
How many loaves does this recipe make?
This recipe makes two 9-inch loaves or several mini loaves depending on the size of your pans.
What type of persimmons should I use?
You should use ripe persimmons that have been peeled and mashed into a pulp for the best texture and sweetness.
How do I prevent the bread from sticking to the pan?
Grease the pans with non-stick spray or butter and coat them thoroughly with flour before adding the batter.
How long do I bake the large loaves?
Large 9-inch loaves should be baked for 55 to 65 minutes.
How long do I bake mini loaves?
Check mini loaves for doneness after 30 to 35 minutes of baking.
What is the secret to a tender texture for this bread?
The key is to avoid overcooking the bread and to stir the dry ingredients gently until just combined without overmixing.
Can I substitute the pumpkin pie spice?
Yes, you can use a combination of cinnamon, nutmeg, and cloves if you do not have pumpkin pie spice.
Should I toast the walnuts?
Yes, the recipe recommends using toasted and chopped walnuts for better flavor.
Can I use nuts other than walnuts?
Yes, you can use macadamia nuts or pecans as alternatives to walnuts.
Are raisins included in this recipe?
Raisins are an optional addition; use one cup of a plump variety if desired.
How do I check if the bread is done?
Insert a toothpick into the center of the loaf; it is done if the toothpick comes out clean.
How should I store Persimmon Paradise Bread?
Wrap the cooled loaves tightly in plastic wrap and then foil. Store them in the refrigerator or freezer.
Can I freeze this bread?
Yes, this bread freezes very well and maintains its freshness when wrapped properly.
What are some serving suggestions?
Serve it warm with creamy butter, whipped cream, or a drizzle of powdered sugar glaze.
How long should the bread cool in the pan?
Allow the bread to cool in the pans on a wire rack for 10 to 15 minutes before removing them.
What kind of oil should I use?
The recipe calls for one cup of vegetable oil.
What type of sugar is used?
The recipe uses 1.5 cups of granulated sugar.
Is real vanilla extract necessary?
Real vanilla extract is preferred for the best flavor in this bread.
How many eggs are in the recipe?
This recipe requires 4 large eggs, which should be beaten.
Do I need to sift the flour?
Yes, the recipe specifies using 3 cups of sifted all-purpose flour.
What is the specific step for baking soda?
Baking soda is mixed with some of the persimmon pulp in a small bowl and then folded back into the main batter for even distribution.
Is this a good recipe for holiday gifting?
Yes, it is specifically noted as an ideal recipe for fall gatherings and holiday gifting.
How high should I fill the loaf pans?
Fill the prepared pans about two-thirds full with the batter.
Can I garnish the top of the bread?
Yes, you can sprinkle additional chopped walnuts on the tops of the batter before baking.
Is this bread moist?
Yes, the persimmon pulp and oil create a very moist and tender bread.
What color is the finished bread?
The bread is naturally dark once baked due to the persimmons and spices.
Does the bread require a glaze?
A powdered sugar glaze is optional but can be added for extra sweetness.
Can I use a stand mixer?
Yes, you can use a large mixing bowl or a mixer to combine the wet ingredients.