Fuyu Persimmon Bread

I’ve never had much of an opinion on Persimmons. I’ve had firm persimmons that taste like cinnamon-tinged apples and squishy persimmons that taste like chalky papaya. That is until I was in Japan and had a belgian waffle with persimmon mascarpone creme and caramelized persimmon. The Japanese treasure persimmons as  a cornerstone of fall cuisine, appearing in breakfast dishes, in drinks and even in meat sauces. When I returned to New York in the middle of October, I saw droves of persimmons in baskets outside grocery stores and at farmer’s markets, and they were cheap. I decided to educate myself on persimmon firmness and found that there are actually two types of Persimmons commonly found in the US: Fuyu and Hachiya. I learned that the source of my indifferent feelings towards persimmons was that I’d probably had an unripe Hachiya or an over ripe Fuyu. I decided to pick up two pounds of Fuyu persimmons to try my hand at using them in a dish. I should have looked for a recipe before I shopped since it turns out the softer Hachiya is better for baking. Alas, I decided to give my Fuyus a chance to shine in James Beard’s persimmon bread recipe. I based my recipe on one from David Leibovitz’ blog but changed a few things and increased the cooking time. The amount of nuts seemed a bit well….nuts, so I reduced that and took out the dried fruit aspect.  I also used a mandolin to shave paper thin slices of persimmon to sit on top and made persimmon muffins since I don’t own two loaf pans.

Looking for other ways to use persimmons? Try my Persimmon Bars or Persimmon Ice Cream.



Persimmon Bread

Makes 1 loaf and 12 muffins

3½ cups sifted flour

1½ teaspoons salt

2 teaspoon baking soda

1 teaspoon ground nutmeg

2½ cups sugar

1 cup melted unsalted butter

4 large eggs, at room temperature, lightly beaten

2/3 cup Jack Daniels whiskey

2 cups persimmon puree (from about 4 Fuyu persimmons)

1 whole persimmon

1 1/2 cups walnuts

Method

1. Butter 1 loaf pan and 1 muffin tin. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

2. Preheat oven to 350 degrees.

3. Sift the first 5 dry ingredients in a large mixing bowl.

4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts. Pour into muffin cups and loaf pan.

5. Using a mandoline, shave the whole persimmon into medallions and arrange in two neat rows on top of the loaf. Place one medallion on each muffin.

5. Bake for 1 hour and remove the muffin tin, cook for an additional 15-20 minutes or until toothpick inserted into the center comes out clean.

UPDATE:

If you liked my persimmon bread why not try my persimmon ice cream?

persimmon ice cream

15 thoughts on “Fuyu Persimmon Bread

  1. Just made this tonight – Excellent recipe!!!! I used over-ripe Fuyu persimmons so they were closer in consistency to ripe Hachiya persimmons. Note: Fill the muffins pretty full – almost to the rim – they do not rise much. I did the standard 3/4 full and ended up making 17 “short” muffins instead of 12 full muffins. I put a small piece of sliced persimmon on each muffin – yumm! We have not yet cut into the loaf – but the persimmon slices on top really spread out. I suggest crowding the fresh persimmon on top as the loaf rises and the persimmon slices got really spread out. I suggest a row of slices along the top, and two more rows on either side (over-lapping). Enjoy, this is a great recipe!!!!

    • Hi Mike! I haven’t tested this yet, but I would recommend substituting 2/3 cup unsweetened apple juice OR even apple sauce? You still want the somewhat smoky flavor of the the whiskey so here’s a crazy idea: heat 2/3 cup apple juice on the stove till just barely boiling. Then add a black tea bag (lapsang souchong if you want really smoky) to steep for 5 minutes. Let me know if you try it!
      x Ally Jane

  2. Hi Ally, I’m wondering if you peeled your Fuyus before processing them? The bread looks delicious and the persimmon slices are beautiful on top!

  3. I just made this recipe and it turned out excellent! I did what a previous reviewer suggested and used three rows of persimmon slices on the top of the loaf. They sort of clumped all together on top and there is still a lot of exposed bread on the sides after baking, so next time I might try tucking the slices into the side of the loaf a bit. I used about 1/2 of the nutmeg because I used freshly ground nutmeg and it’s always so much stronger than pre-ground, but now I wish I had used a bit more – maybe 3/4. I’m definitely making this again to use up all of our extra fuyus! Thanks so much!

  4. Thank you so much for this recipe.

    I played around with it a bit:
    I added 1 tsp of Baking Powder so that it would rise more.
    Instead of 2.5 cups of sugar, Used 1/2 c white sugar & 3/4 of brown sugar
    Used Pecans instead of Walnuts because I am from the south;-)
    Added: 1/2 tsp ginger, 1/2 teaspoon of cinnamon.
    Everything else I kept the same.

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