Fuyu Persimmon Loaf Bread
Fuyu Persimmon Loaf Bread
Rated 4.3 stars by 31 users
Category
Dessert
Cuisine
American
Servings
1 loaf bread
Prep Time
15 minutes
Cook Time
45 minutes
Fall baking with aromas of date and brown sugar is sure to be a hit at breakfast, during coffee break, or as a hostess gift for Thanksgiving.

Ingredients
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2 cups all-purpose flour
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2 teaspoons baking soda
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½ teaspoon kosher or sea salt
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1½ cups granulated sugar
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4 eggs
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1 Melissa’s Vanilla Bean
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¾ cup canola oil
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3 cups Fuyu Persimmons; 2 peeled, diced small; 1 puréed
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Cooking spray as needed
Directions
Preheat the oven to 350ºF.
Spray a 9x5-inch loaf pan with the cooking spray, line it with parchment paper and spray it again. Set aside.
In the bowl of a standing mixer, combine the flour, baking soda, salt and sugar. While mixing, add the eggs, one at a time, scrape in the seeds and pulp from the vanilla bean and add the oil. Add the diced persimmon and the persimmon puree and mix until just combined.
Pour the mixture into the prepared loaf pan and place in the oven. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool and enjoy.
Recipe Note
Tip:
- Fuyu Persimmon, flat in shape, may be used firm and crisp in this recipe. Any left over fruit may be consumed from firm to very soft without any tannic aftertaste. Ripen on the counter in a paper bag. Do not refrigerate to retain flavor quality.