The Ultimate Fuyu Persimmon Bread: A Delicious Fall Quick Bread with Pecans and Bourbon Raisins
Baking with fresh, seasonal ingredients is one of life’s simple pleasures, and this year, our Japanese persimmon tree has truly outdone itself! For months, we’ve watched the beautiful fruits ripen, and now, with a bountiful harvest of Fuyu persimmons, it’s time to transform them into something truly special: a rich, moist, and utterly delicious persimmon bread. Who knew the joy of growing your own fruit could lead to such a delightful culinary adventure?
Before this season, persimmons were a mystery to us. We’d never tasted them, let alone considered baking with them. However, our family quickly fell in love with the sweet, delicate flavor of Fuyu persimmons. Unlike their astringent Hachiya counterparts, ripe Fuyu persimmons are never bitter. Their soft, sweet pulp has a lovely, subtle cinnamon-like note, making them incredibly versatile for baking. The best part? There’s no need for tedious pureeing; you simply scoop out the soft pulp, making prep a breeze!
Understanding Fuyu Persimmons: The Sweet Secret to Our Bread
Initially, there was some confusion about the type of persimmon we were growing. We thought they might be Hachiya because some of the firm fruits didn’t taste quite right when first picked. However, thanks to a helpful friend, Raylene, we confirmed they are indeed Fuyu persimmons! The key to enjoying Fuyu persimmons is understanding their ripeness. While they can be eaten firm (much like an apple, crisp and sweet), they develop an even softer, jam-like texture when fully ripe, which is ideal for this bread.
To ensure perfect Fuyu persimmon pulp for your bread, simply let them ripen at room temperature until they are quite soft to the touch. The softer they are, the sweeter and more fragrant their pulp will be. This soft pulp doesn’t require any special treatment; a simple scoop is all you need. I personally enjoy leaving a few small chunks of persimmon in the bread for added texture, but if you prefer a smoother consistency, a quick mash with a fork or a brief pulse in a food processor works just as well.
The Irresistible Flavor and Texture of This Persimmon Bread
While I’m not always a fan of the raw persimmon’s unique flavor or texture on its own, I absolutely adore it when baked into this bread. The baking process transforms the fruit, creating a wonderfully fragrant and comforting treat. This persimmon bread shares a comforting similarity with classic pumpkin bread, but with its own distinct charm. The combination of the sweet Fuyu persimmon pulp and baking soda creates a unique, long-lasting finish that sets it apart, ensuring each slice remains moist and flavorful for days.
This recipe consistently yields three perfectly sized 3×6 inch loaves. While I haven’t experimented with baking a single large loaf yet, these smaller loaves are ideal. They bake evenly, result in a rich, dense texture, and are incredibly convenient for sharing with friends, family, or as thoughtful gifts. The inviting aroma that fills your kitchen while it bakes is a bonus!
Customizing Your Persimmon Bread: Delicious Add-ins
I’ve made this Fuyu persimmon bread recipe several times, experimenting with different additions to enhance its already fantastic flavor profile. My absolute favorite variations include adding crunchy toasted pecans and plump, bourbon-soaked golden raisins. The pecans provide a delightful nutty crunch, while the bourbon raisins infuse the bread with a complex, sweet, and slightly boozy undertone that is truly addictive. If bourbon isn’t your preference, regular golden raisins work beautifully too, or you can opt for walnuts for a more traditional quick bread feel.
Preparing the bourbon-soaked raisins is simple: just let them steep overnight in your favorite bourbon. This not only plumps them up but also imparts a wonderful depth of flavor that complements the persimmon perfectly. Whether you choose to include these additions or keep it simple, this bread is sure to become a beloved fall tradition in your home.
The Journey of Persimmon Bread and Future Explorations
Our persimmon baking journey has been a rewarding one, turning a new fruit into a family favorite. The enjoyment of making and sharing these mini loaves has been immense. For our next culinary adventure, I’m eager to try the James Beard version from David Lebovitz, curious to compare different approaches to this delightful fruit. But for now, this recipe holds a special place in our hearts (and stomachs!).
And speaking of the fruit itself, the Fuyu persimmons from our tree continue to impress. We’ve learned that even the firm ones, if given a little time to ripen in a bag, will become perfectly sweet. Some become soft and pulpy, ready for more bread, while others remain firm but develop a delicious apple-like crispness and sweetness – truly a versatile fruit!
Accidental Persimmon Bread Biscotti: A Happy Mistake!
This persimmon loaf recipe remains my favorite for traditional quick bread, primarily because it’s the only one I’ve tried so far! However, a recent baking mishap led to an exciting discovery: accidental persimmon bread biscotti. During one batch, I completely forgot to add the baking soda. The result? Shorter, less browned, and incredibly dense loaves. While they tasted fantastic, their dense texture wasn’t quite right for gifting as soft quick bread.
Rather than letting them go to waste, I decided to embrace the unexpected. I sliced the dense loaves, dried them out in the oven at 250 degrees F, and transformed them into crispy biscotti. And what a transformation it was! These “accidental” biscotti were so delicious and unique that they became my new favorite gift. The notes section of the recipe below provides details on how to recreate this delightful persimmon biscotti, whether intentionally or by happy accident!
Recipe: Fuyu Persimmon Bread with Pecans and Bourbon Raisins
Fuyu Persimmon Bread with Pecans and Bourbon Raisins
Pin Recipe
Ingredients
- 1 ¼ cups firmly packed brown sugar (230 grams)
- 2 large eggs
- ½ cup light olive oil
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ¾ teaspoon salt
- ¾ cup Fuyu persimmon pulp (from very ripe, soft Fuyu persimmons, about 200 grams)
- 1 teaspoon baking soda
- 1 ½ cups all-purpose flour (210 grams)
- ¾ cup chopped pecans (toasted, or walnuts)
- ¼ cup golden raisins that have been soaked overnight in bourbon (optional, see notes for quick soak method)
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Prepare three 6×3 inch loaf pans by greasing them thoroughly. For easier removal, line the bottoms with strips of parchment paper and grease again, or simply use a baking spray with flour.
-
In a large mixing bowl, combine the firmly packed brown sugar and eggs. Stir until the mixture is smooth and well combined. Gradually add the light olive oil, stirring until the batter is smooth once more. Then, incorporate the ground cinnamon, cloves, nutmeg, and salt, mixing until evenly distributed.
-
Fold in the Fuyu persimmon pulp. Once the pulp is mixed in, add the baking soda, ensuring it is thoroughly dispersed with no lumps. Gradually add the all-purpose flour, stirring gently until just blended. Overmixing can lead to a tough bread. Finally, stir in your chosen nuts (toasted pecans or walnuts) and the bourbon-soaked golden raisins, if using.
-
Divide the batter evenly among the three prepared loaf pans, filling each approximately two-thirds full. Place the pans on a rimmed baking sheet (this makes transport easier and catches any potential drips). Bake in the preheated oven for about 60 minutes. Begin checking for doneness around the 50-minute mark by inserting a toothpick into the center of a loaf; it should come out clean or with moist crumbs.
Notes
Accidental Persimmon Biscotti: During one baking session, I accidentally omitted the baking soda from the recipe. The resulting loaves were much denser and shorter, almost like a cake-like bar. While delicious, they weren’t the fluffy quick bread I intended for gifting. Instead of discarding them, I transformed them into biscotti! I sliced the cooled, dense loaves into ½-inch thick pieces and baked them again at 250 degrees F (120 degrees C) for about 45 minutes, flipping halfway through. They won’t be completely crisp when you take them out, but they will harden and crisp up beautifully as they cool, much like traditional biscotti or granola. This is a fantastic way to enjoy a crunchy, flavorful treat, perfect with coffee or tea.
If you intentionally want to make a denser, biscotti-style persimmon bread (without the baking soda), simply follow the main recipe and omit the baking soda. For a lighter, more cake-like biscotti (using a perfectly baked loaf), you can still slice and re-bake a fully leavened loaf, though the texture will be different – less dense, but still delightful.