Persimmon Bread

I’ve been very lucky to have been given several bags of free persimmons this year. Depending on where you live they can be kinda pricey, but if you have never tried one it’s well worth the investment. I personally like to eat Fuyu raw and bake with Hachiya. That’s the kind I used for this Persimmon Bread recipe.

To puree the persimmon, I just threw it in my tiny two-cup food processor, but if you don’t have one a blender will do just fine.

This is a good article about the different types of persimmons (click on the photo):

From Plant-Based on a Budget: If you are constantly on the lookout for an amazing plant-based sweet bread recipe, then you’ve hit the fall/winter jackpot. This sweet and dense Persimmon Bread is so good and so cozy, it might give your go-to banana bread recipe a run for its money.

Warming and Flavorful Spices

This Persimmon Bread recipe was made to be eaten during the chilly season when you can pick persimmons right off the tree. It’s warming spices make it so ideal for cozying up at home with a delicious cup of tea. But it’s not only comforting because of the idea of being indoors when the weather outside is frightful (like the Frank Sinatra song!), there are actual physiological effects involved. Spices have a real effect on our bodies, so there’s a proven reason why we prefer certain spices in the winter and some in the warmer months. This bread recipe has most of those our bodies crave in the winter so embrace it in months to come!

As we know, many spices have amazing health benefits. For example, cinnamon, among other things, can lower our blood sugar levels while also reducing heart disease risk factors. Such an incredible feat!

So, will you give this Persimmon Bread a try? Perfect for an afternoon tea!

Recommended Equipment:

• My favorite knives
• Measuring cups
• Measuring spoons
• Wooden Spoon
• Large Mixing Bowl
• Bread Loaf Pan
• Immersion blender

Photos by Alfonso Revilla

Ingredients

• ¾ cup of sugar
• ¾ cup of vegetable oil
• 1 cup of unsweetened applesauce
• 1 cup of persimmon puree
• 1 ¾ cups of flour
• ½ teaspoons baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of ground nutmeg
• ½ teaspoon of ground cloves
• 2 teaspoon of ground cinnamon
• ½ teaspoon of salt

Method