Most people are familiar with persimmons. Few however, seem to know what to do with them. Persimmons are in season from around September through December. The two main varieties seen in stores are the larger, pointy Hachiyas and the smaller flat Fuyus.
The main difference between them is, that the Hachiyas need to be fully ripe (super soft like a really ripe banana) and the Fuyus can be eaten firm like an apple, or soft. If cut into horizontal slices, a beautiful pattern is revealed!
When persimmons show up at my local farm stand, I buy a big bag of them. After drying the persimmons well, I spread them out on a thick towel, and turn them daily for even ripening.
When fully ripe, I purée them in the food processor. After washing them well, I cut out the stem end and don’t peel them. I also always freeze some extra pulp in pre-measured portions to use later in the season.
This persimmon chocolate chip bread is by far one of the most popular quick breads I make. It’s fragrant with cinnamon and nutmeg, and laced with melty chocolate chips and bright orange specks of persimmon. I almost always double the recipe so I can give some away to friends and family.
It has become a favorite since I first began baking it 20 years ago. The recipe is from an old Sunset cookbook, titled “Fresh Produce A-Z”. I replace the walnuts it calls for with chocolate chips. I also reduced the sugar by half, and if you are vegan, using a flaxseed egg instead of the real thing will make the bread every bit as tasty. ( For the flaxseed egg, combine 4 tablespoons ground golden flaxseed with 8 tablespoons boiling water. Mix and let it cool before mixing it into the batter.)
Try it, and it might become a favorite treat in your family too!
Here is what to do:
- 1 teaspoon baking soda
- 1 cup persimmon pulp
- 2 1/2 cups all-purpose flour
- 1/2 to 1 cup of firmly packed brown sugar (I find 1/2 cup is perfect)
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 6 oz. dark chocolate chips
- 1 egg or 1 flaxseed egg
- 1/3 cup unsweetened non dairy milk
- 3 tablespoons canola oil
Preheat the oven to 350°.
Measure the persimmon pulp into a small bowl.
Add the baking soda and stir well. Set it aside.
In a larger bowl, thoroughly combine the flour, baking powder, sugar, salt, nutmeg, cinnamon and chocolate chips.
Next, stir the persimmon pulp. It most likely is firm.
Add the egg or flaxseed egg, the oil, and non dairy milk to the persimmon and mix well.
Add the wet mix to the dry mix.
Combine and stir until just blended.
This batter will be very stiff!!
Bake in either a well oiled 5 x 9 loaf pan or divide evenly between two smaller loaf pans.
Bake the larger loaf for about 1 1/4 hours or until a toothpick comes out clean from the center.
The smaller loafs take about 45 to 50 minutes. Check with a toothpick.
Let the loafs cool in the pans for about 10 minutes, then turn them out onto a rack and let them fully cool.
This bread keeps well for several days wrapped in foil.
Doubling the recipe yields five small loaves.
Enjoy!
in cahoots with muddy boots 
Now that’s a recipe that I could get my teeth into…soon, I hope. I did not know all that about Persimmons and I really like them. Learned something new today.
LikeLiked by 1 person
Hi Marlene! Persimmons are an interesting fruit. I enjoy the Fuyus eaten fresh a lot. However, people aren’t the only ones who love persimmons. Birds go crazy over them!!
LikeLiked by 1 person
This was so delicious. Thank you 🙂
LikeLiked by 1 person
You are welcome!
LikeLike
Oh, I love persimmons. When we still lived in PDX, there were a couple of trees that I’d walk by. I sure should have stopped and picked some, but I guess that’s why we have grocery stores and farmer’s markets. Last year, I made quick breads and added them to salads. So good!
LikeLiked by 1 person
Same here! I love persimmons! I’ll have to put them into a salad. Some of them I dehydrated. Turned out really tasty. So I’ll have to come up with an interesting idea on how to use them.
LikeLiked by 1 person
Perfect timing on the persimmon bread recipe! It looks delicious and I have a few ripening on my counter that I was wondering what to do with. 🙂 Thanks!
LikeLiked by 1 person
Nice! I will make some more too this week! Thanks for stopping by!
LikeLike
Pingback: Tasty Tuesday … Cranberry Poppy Seed Bread | in cahoots with muddy boots
Nice recipe! I have been wondering for the last few weeks what I could do with this fruit as I see it constantly in every supermarket I walk in to (must be the season now, because I haven’t seen them all year). Your recipe has just made my day – I’m off to the kitchen now 🙂
LikeLiked by 1 person
Thanks! The persimmon season is fairly short. I always buy a few extra to freeze in pre-measured amounts so I can bake some of this bread later. Hope you enjoy it! 😊
LikeLike
Trying this recipe this afternoon as I have a ton of very squishy ripe Persimmons and I love putting chocolate chips in baked goods! Question unrelated to the recipe though…what kind of spectacular flower is that on the header of your blog – the one with the bee? Looks like a succulent of some sort. I am an avid gardener and always looking for new and unusual flowers for my bee and butterfly garden. Thank you!
LikeLiked by 1 person
Hi Carol! Thanks for visiting my blog and commenting! I hope you enjoy the persimmon bread. It’s been a favorite in our family for many, many years.
The pink flower with the bee is a type of butterfly weed. I found it at the local college garden sale years ago. It is slow getting started and dies back in winter. I was hoping to attract monarchs, but no luck so far. I think the botanical name is Asclepias Incarnata. I planted several other varieties that hopefully will grow just as beautiful. 🙋
LikeLike
Thank you so much! As far as the bread goes, the kitchen smells great and it’s only been in the oven 5 minutes – I always forget how sticky and messy very ripe persimmons are but it was worth it! Thank you for the tip on the flower- I will look for it here in Petaluma, CA. If you are interested in attracting Monarchs, this is one of the plants they love the most – called “Meadow or Rocky Mountain Blazingstar”. It is part of the lovely Liatris family (Liatris ligulistylis) but specific for attracting hundreds of Monarch Butterflies. I have yet to find seeds or seedlings and may just end up ordering online so I can get them seeded in the Spring for Summer blooms. Here is a link to more information about them. https://monarchbutterflygarden.net/butterfly-plants/liatris-ligulistylis/. Thanks again! Carol
LikeLiked by 1 person
If you are ever in Santa Rosa, check out Kings Nursery in the JC neighborhood. I used to live down there and always bring home a plant or two or three… when I visit. They have great milkweed plants in the spring and summer. I also will check out your recommendation of Blazingstar. 😊
LikeLike