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Spiced Persimmon Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10

Ingredients

  • 1 cup dried fruit, chopped (I used dates, apricots, raisins, cherries)
  • 1/3 cup orange juice, fresh squeezed
  • 1 3/4 cup (220g) whole wheat flour, sifted
  • 1 tsp baking powder
  • 1/2 cup (110g) sugar
  • 1/2 cup (90g) light brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1 1/2 tsp orange zest
  • 1/2 cup (115g) butter, melted
  • 2 eggs, lightly whisked
  • 1 cup persimmon puree (from about 2 super-ripe Hachiya persimmons)
  • 1 cup walnuts, chopped

Instructions

  1. Preheat oven to 350F/180C.

  2. Spray a loaf pan with baking spray and line with parchment paper so some hangs out over the sides. (This makes removal so much easier.)

  3. In a medium bowl soak the dried fruits in the orange juice and set aside.

  4. Sift the flour and combine with the baking powder in a large bowl. Set aside.

  5. Add the wet ingredients, the sugars, spices, and salt to the bowl with the soaked dried fruit and mix to combine.

  6. Make a well in the center of the flour and pour in the persimmon/ fruit mixture.  Fold until almost combined, then fold in the walnuts.

  7. Pour into the loaf pan, level the top and bake about 55 minutes to 1 hour until a toothpick inserted into the center comes out clean.

Recipe Notes

Makes 1 loaf and can be stored at room temperature tightly wrapped up to a week, refrigerated about 10 days, and frozen up to a month.