Persimmon Bread is a simple old-fashioned quick bread built around ripe persimmon pulp, brown sugar, butter, eggs, flour, and baking soda. The batter is divided between two loaf pans and baked low and slow at 325°F for a full hour.
The result is a soft, gently sweet loaf with the mellow fruit flavor of persimmon worked directly into the crumb—a practical way to use a seasonal fruit that rarely gets the quick-bread treatment today.
Persimmon Bread
Ingredients
- 1 c. persimmon pulp
- 1 tsp. baking soda
- 1½ sticks butter
- 2 c. flour
- 1 c. brown sugar
- 2 eggs beaten
Instructions
- Sift together flour and baking soda. In a separate bowl, cream together sugar, butter, and eggs. Add flour mixture. Now, add persimmon pulp. Put batter in two loaf pans lined with waxed paper. Bake at 325° for about 1 hour.
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