Spiced Persimmon Bread
This persimmon bread with a hint of autumn spice and orange makes a delicious seasonal snack or breakfast. It's moist, a little fudgy, not overly sweet, quick and easy to put together.
Servings 10 slices
Calories 165kcal
Equipment
- 23 cm/9.5'' loaf pan
- Blender/food processor
Ingredients
- 1¼ cups persimmon puree approx. 1½ persimmons
- 2 large eggs room temperature
- ½ cup less 1tbsp vegetable oil
- ½ cup sugar
- 1⅔ cups all-purpose/plain flour
- 1 teaspoon bicarbonate of soda
- ⅓ teaspoon cinnamon and ginger each
- Zest of 1 orange plus more for decorating
For the orange icing
- 4 tablespoons powdered/icing sugar
- 1 tablespoon orange juice
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line your loaf pan with parchment paper.
- Prepare dry ingredients: Whisk together the flour, soda and spices until thoroughly combined.
- Prepare persimmon: Roughly chop and puree the persimmon. You can do this either in a food processor (as I have done) or using a stick blender.
- Prepare wet mixture: Whisk together the eggs, sugar and oil until smooth.
- Add persimmon: Stir in the persimmon puree and orange zest.
- Combine: Add the flour mixture and stir in using a whisk just to combine. Do not overstir.
- Bake: Pour the batter into the loaf pan and gently smooth out the top. Bake in the centre of the oven for about 1 hour and 10 minutes or until nicely browned and the skewer inserted into the centre comes out clean.
- Cool: Remove from the oven and set aside for 20-30 minutes then lift out of the pan with the paper and place on a rack to cool completely.
- Make icing: Combine the powdered sugar with the orange juice and stir until smooth. Drizzle the mixture over the persimmon bread, scatter the orange zest over the top and enjoy!
Notes
- Persimmons: You will need approximately 1.5 persimmons.
- Spices: I used moderate amounts of ginger and cinnamon but you could use more, alternatively use mixed spice or pumpkin spice.
- Batter: Do not overstir the batter. Stop stirring as soon as the dry ingredients have been incorporated.
- Orange icing: I made only a small amount to drizzle over the bread but you could double the ingredients and cover the entire loaf.
- Store in an airtight container for up to 3-4 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 123mg | Potassium: 130mg | Fiber: 1g | Sugar: 10g | Vitamin A: 51IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 2mg