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Cozy Spiced Persimmon Walnut Bread

persimmon walnut bread - featured image
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This moist, tender quick bread is packed with ripe Hachiya persimmons and toasted walnuts, spiced with cinnamon, ginger, nutmeg, and cloves. It’s the perfect fall treat, easy to make, and freezes beautifully.

Ingredients

Scale
  • 2–3 large ripe Hachiya persimmons (yielding 1 cup pulp)
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk
  • 1 cup chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on long sides.
  2. Prepare persimmons: Cut very ripe Hachiya persimmons in half, scoop out soft pulp into a bowl. Discard skin and seeds. Mash with a fork until mostly smooth (a few lumps are fine). Measure 1 cup pulp and set aside.
  3. Toast walnuts: In a small skillet over medium heat, cook chopped walnuts, stirring frequently, for 3-4 minutes until fragrant and lightly browned. Remove from heat and let cool.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Combine wet ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla and buttermilk.
  6. Add persimmon pulp: Fold mashed persimmon pulp into wet ingredients until just combined (mixture may look curdled).
  7. Combine wet and dry: Gradually add dry ingredients to wet ingredients, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  8. Fold in walnuts: Reserve a handful of toasted walnuts for topping, then gently fold the rest into the batter.
  9. Bake: Pour batter into prepared pan, spread evenly, and sprinkle reserved walnuts on top, pressing in slightly. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  10. Cool: Let bread cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe Hachiya persimmons (soft like a water balloon). Toast walnuts for best flavor. Do not overmix batter. Bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://milaspoon.com/cozy-spiced-persimmon-walnut-bread-best-easy-recipe/