This tender, spiced bread uses hachiya persimmon puree (that’s the oblong-shaped persimmon). You’ll need them to be super ripe — they should feel like a water balloon — so plan ahead!
| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 25 min |
| Yield: | 1 loaf |
Ingredients
- 2 1/2 cups all-purpose flour (see Cook’s Note)
- 1 teaspoon baking soda
- 2 1/2 sticks (20 tablespoons) unsalted butter, at room temperature, plus more for buttering the pan
- 1 1/3 cups packed dark brown sugar
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon orange zest
- 1/2 teaspoon freshly grated nutmeg
- 2 large eggs, lightly beaten
- 1 1/2 cups hachiya persimmon puree (from about 3 large very ripe persimmons) (see Cook’s Note)
- Kosher salt
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Line with enough parchment so there is a 2-inch overhang on the 2 long sides of the pan (this will help you lift the bread out of the pan).
- Sift the flour and baking soda into a medium bowl.
- Melt 1 stick of butter in a medium saucepan over medium heat until brown, nutty and fragrant, 5 to 8 minutes. Transfer to a large heat-proof bowl, cool for 5 minutes. Add the dark brown sugar, sour cream, vanilla, vinegar, ginger, orange zest, nutmeg, eggs, 1 cup of the persimmon puree and 1 1/4 teaspoons salt and whisk until completely combined.
- Fold the flour mixture into the butter mixture. Transfer the batter to the prepared pan and bake until the bread is deep golden brown and a toothpick inserted in the center comes out clean, 1 hour 5 minutes to 1 hour 15 minutes. Cool the bread in the pan for 15 minutes. Use the parchment to help lift the bread out and cool completely on a rack.
- Meanwhile, process the granulated sugar, remaining 1 1/2 sticks butter, 1/2 cup persimmon puree and 1/4 teaspoon salt in a food processor until light and creamy.
- Serve slices of bread warm and slather with persimmon butter.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 298 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 0 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 58 mg |
| Sodium | 188 mg |
Reviews
This was so good! Made a double batch. The spices made bread warm and cozy!
I followed this recipe exactly, and I am mostly pleased with the result. The bread is very dense and moist – almost like a slice of cake rather than a bread. I baked as suggested and the pick test came out clean but it probably could have baked another 10+ minutes. Both the bread and the butter spread are far too sweet for my liking, making it hard to appreciate all the other flavors going on in the bread. I used fuyu persimmons from a neighbor’s tree, and at full ripeness they are incredibly sweet on their own. I may try to bake this bread again and either significantly reduce all the sugar used or even omit it altogether – the persimmons contain all the sweetness needed. This is a delicious way to enjoy an unusual fruit, and I look forward to baking another loaf.