Persimmon Bread II

1 loaf servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
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Persimmon Bread II
Persimmons—the Latin word means “food of the gods”—make a sweet, moist quick bread with persimmon pulp, flour, eggs, and chopped nuts. This old-fashioned favorite uses autumn-ripening persimmons that must be very soft and ripe (astringent variety) before you can use the pulp. Cream, blend, bake at 350° for an hour, and you’ve got a delicious loaf.

Ingredients

1 loaf servings
  • 1/3 cup Crisco shortening
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 3/4 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup mashed persimmon pulp
  • 1/2 cup chopped nuts (pecans or walnuts)

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a standard loaf pan.
  2. Cream together the shortening, sugar, and eggs and blend well until smooth and fluffy.
  3. In a separate bowl, mix together the flour, baking powder, salt, and baking soda.
  4. Combine the dry ingredients with the creamed mixture, alternating with the persimmon pulp, mixing just until incorporated. Fold in the chopped nuts.
  5. Pour batter into the greased loaf pan and bake at 350°F for one hour, or until a toothpick inserted in the center comes out clean.
  6. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Common Problems and Solutions

Q: Why is my persimmon bread bitter or astringent?

A: You must use fully ripe, very soft persimmons (astringent variety like Hachiya). If the fruit is still firm, it will be unpleasantly astringent. Wait until the persimmons are completely soft and almost jelly-like before extracting the pulp.

Q: Can I use non-astringent persimmons like Fuyu?

A: Yes, but the flavor and texture will be slightly different. Non-astringent persimmons can be used when firm or soft, but you'll get better results if you let them soften for a richer, sweeter flavor in baked goods.

Q: How do I get persimmon pulp?

A: Cut very soft persimmons in half and scoop out the flesh with a spoon, discarding the skin and any seeds. Mash the flesh with a fork or blend until smooth to get the cup of pulp needed.

Tips and Techniques

Wait until persimmons are extremely soft—almost mushy—before using them. The bread stays moist for several days and actually improves in flavor after a day or two. Store wrapped at room temperature.

Ingredient Substitutions

  • Crisco shortening: butter or coconut oil
  • granulated sugar: brown sugar
  • chopped nuts: pecans, walnuts, or omit entirely
  • persimmon pulp: mashed very ripe banana

Equipment Needed

  • standard loaf pan (9x5 inch)
  • mixing bowls
  • electric mixer or whisk
  • measuring cups and spoons

Historical Context

Persimmons have been used in Southern baking since Native American times. The fruit ripens in late fall after the first frost, making persimmon bread a traditional autumn and holiday treat throughout the South.