Easy Persimmon Quick Bread

You might have seen bright orange persimmons pop up at the grocery store or the farmers’ market in the fall and weren’t quite sure what they are and how they are used. Knowing that these fruits are delightful in baking, you might pick some up next time. Persimmons add a pumpkin-like flavor, color, and moisture to baked goods like this easy persimmon quick bread. 

However, not all persimmons are equally suitable for baking. The preferred persimmons for baking are Hachiyas, which have an elongated, oval shaped. The other commonly found type are Fuji persimmons, which are round and squat and better suited for eating raw. 

Besides using the right type of persimmons, it is also important to wait until they are very ripe, almost gelatinous and to the point of melting. Hachiya persimmons need to be so ripe that if this was any other fruit, you’d think they are overripe. In their unripe state, hachiya persimmons are highly astringent and will make your mouth pucker. If the persimmons aren’t quite ripe when you buy them, let them ripen at room temperature. 

Similar to making pumpkin bread, the persimmons are pureed for this recipe but there is no cooking involved. What also distinguishes this quick bread from pumpkin bread is that it does not include any of the typical fall spices in this recipe, such as cinnamon, as they would overpower the mild taste of the persimmons. 

On the other hand, toasting the walnuts before adding them to the batter improves their flavor and gives them a nuttier taste. 

This quick bread is made with butter, more like. cake and richer than other quick breads which are often made with oil.