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Cozy Persimmon and Walnut Bread: Easy Homemade Recipe

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This persimmon walnut bread is perfectly moist, naturally sweetened, and packed with warm spices. It’s an easy, forgiving recipe that makes your kitchen smell incredible and tastes even better.

Ingredients

  • Ripe Fuyu Persimmons (about 2 medium, mashed to yield 1 cup / 240g)
  • All-Purpose Flour (1 ¾ cups / 210g)
  • Baking Soda (1 teaspoon)
  • Baking Powder (½ teaspoon)
  • Salt (½ teaspoon)
  • Ground Cinnamon (1 ½ teaspoons)
  • Ground Nutmeg (¼ teaspoon)
  • Ground Ginger (¼ teaspoon)
  • Unsalted Butter (½ cup / 113g, melted and slightly cooled)
  • Granulated Sugar (¾ cup / 150g)
  • Light Brown Sugar (¼ cup / 50g, packed)
  • Large Eggs (2, room temperature)
  • Vanilla Extract (1 teaspoon)
  • Plain Yogurt or Buttermilk (¼ cup / 60ml)
  • Walnuts (1 cup / 120g, toasted and roughly chopped)

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a couple inches of overhang on the long sides.
  2. Toast the walnuts: Spread the chopped walnuts on a baking sheet and toast for 5-7 minutes, or until fragrant and slightly darker. Let them cool.
  3. Prepare the persimmons: Wash the persimmons, remove the green tops, and roughly chop them. Mash with a fork or pulse in a food processor until you have a chunky puree. Measure out 1 cup (240g).
  4. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  5. Mix the wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, yogurt, and mashed persimmons until smooth.
  6. Combine wet and dry: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. Fold in the toasted walnuts, reserving a handful to sprinkle on top.
  7. Pour into the pan: Scrape the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved walnuts on top, pressing them gently into the batter.
  8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent the loaf loosely with aluminum foil.
  9. Cool: Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing—about 1 hour.

Notes

Don’t overmix the batter. Check your persimmons for ripeness. Toast your walnuts for best flavor. Use the parchment sling for easy removal. Let the bread cool completely before slicing to prevent crumbling.

Nutrition

Keywords: persimmon bread, walnut bread, fall baking, quick bread, persimmon recipe, easy bread recipe, homemade bread

Find it online: https://shimmersnack.com/cozy-persimmon-and-walnut-bread-easy-homemade-recipe/