Persimmon Bread

Alicia Calvo, MPH, RDN, CDCES, CEDRD

Persimmons grow in fall and winter from October to January. There are two varieties of persimmons, Hichaya and Fuyu. Hichaya are soft and jelly-like inside and the Fuyu are hard and can be eaten like an apple. This persimmon bread can be made with Hichaya or ripened Fuyu persimmons. And, it’s got all the flavors of winter!

Yield: 4

Ingredients:

• 1/4 cup butter

• 1/2 cup brown sugar

• 1 beaten egg

• 6 – 9 Hichaya or ripened Fuyu persimmons, peeled and mashed

• 1 tsp vanilla extract

• 1 1/2 cups flour, sifted

• 1 tsp. cinnamon

• ½ tsp. ginger

• ¼ tsp. cloves

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp baking powder

• ¼ cup pecans, chopped (optional)

Instructions:

1. Preheat oven to 325°.

2. Beat butter and sugar until smooth.

3. Add beaten egg, vanilla, and mashed persimmons. Mix together well.

4. Mix dry ingredients together. Then, add to wet ingredients.

5. Add pecans if desired.

6. Add mixture to a greased baking loaf pan.

7. Bake for 45 minutes.

8. Cool and enjoy as a breakfast bread or a dessert topped with whipped cream or ice cream. 

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Nutrition Facts:

Calories: 155

Total Fat: 5 g

Total Carbohydrate: 19 g

Protein: .5 g

Equivalents: 1 starch 1 fat