Persimmon Bread III

1 loaf servings Prep: 15 m Cook: 40 m Total: 55 m Beginner
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Persimmon Bread III
Persimmon wood is very heavy and hard—it was once used to make golf clubs. Persimmon trees can take up to seven years before they produce fruit, but they’re worth the wait! This spiced persimmon bread showcases the sweet, honey-like flavor of persimmon pulp with warm cinnamon, nutmeg, and cloves. A simple, old-fashioned quick bread from Mawmaw.

Ingredients

1 loaf servings
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/2 teaspoon each salt, nutmeg, cloves, cinnamon
  • 1 egg
  • 1 cup persimmon pulp

Step-by-Step Instructions

  1. Preheat oven to 375°F. Grease a standard loaf pan well.
  2. Combine the flour, baking soda, sugar, salt, nutmeg, cloves and cinnamon in a large mixing bowl.
  3. Beat the egg in a separate bowl, then add the persimmon pulp and mix well.
  4. Add the wet ingredients to the dry ingredients and stir just until combined. Don’t overmix.
  5. Pour batter into the prepared bread pan and bake at 375°F for 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool in pan for 10 minutes before turning out onto a wire rack.

Common Problems and Solutions

Q: Can I use store-bought persimmon pulp or do I need fresh persimmons?

A: Either works! If using fresh, make sure they're fully ripe (very soft) before scooping out the pulp. Underripe persimmons are astringent and will make the bread bitter. You can also freeze ripe persimmon pulp for later use.

Q: Why is my persimmon bread dense or gummy?

A: Don't overmix the batter once you add the wet ingredients to the dry—stir just until combined. Overmixing develops gluten and makes quick breads tough. Also make sure your baking soda is fresh for proper rise.

Tips and Techniques

Wait until persimmons are completely soft and ripe before using—they should feel like a water balloon. The flavor transforms from astringent to sweet and honey-like when fully ripe. This bread actually tastes better the next day after the flavors meld.

Ingredient Substitutions

  • persimmon pulp: mashed very ripe banana or pumpkin puree
  • nutmeg and cloves: pumpkin pie spice

Equipment Needed

  • standard 9x5-inch loaf pan
  • mixing bowls
  • whisk or fork for beating egg
  • toothpick for testing doneness

Historical Context

Persimmons have been enjoyed in the American South for centuries. Native Americans used persimmons long before European settlers arrived, and the fruit became a staple in Southern cooking, especially for sweet breads and puddings.