The Perfect Persimmon Bread Recipe

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Step 1

Like, so ripe they’re squishy and soft like a water balloon. (Then you can just cut the top off and eat the insides with a spoon, like jelly.)

Step 2

Slice off the top, slice out the middle and any seeds, cut into rough chunks, and food process until it’s smooth. Easy peasy. I don’t find that keeping the skins on affects this recipe at all.

Step 3

Combine dry (sugar, flour, baking soda, baking powder, cinnamon, salt) and whisk together.

Step 4

Add wet (eggs, milk, vanilla, butter, persimmon pulp) and mix until thoroughly combined.

Step 5

Fold in dates, nuts, and chocolate chips.

Step 6

If baking in a large loaf pan or bundt pan, cook at 325 for one and a half hours.

Step 7

If using smaller loaf pans (as shown here), cook at 325 for about one hour. Check the middle of your bread with a toothpick at 50 minutes. If the toothpick comes out clean, the bread is done.

Step 8

Prep Time

Step 9

30 minutes

Step 10

Combine dry (sugar, flour, baking soda, baking powder, cinnamon, salt) and whisk together.

Step 11

Add wet (eggs, milk, vanilla, butter, persimmon pulp) and mix until thoroughly combined.

Step 12

Fold in dates, nuts, and chocolate chips.

Step 13

If baking in a large loaf pan or bundt pan, cook at 325 for one and a half hours.

Step 14

If using smaller loaf pans (as shown here), cook at 325 for about one hour. Check the middle of your bread with a toothpick at 50 minutes. If the toothpick comes out clean, the bread is done.

Step 15

Notes

Step 16

Slice off the top, slice out the middle and any seeds, cut into rough chunks, and food process until it's smooth. Easy peasy. I don't find that keeping the skins on affects this recipe at all.