James Beard Persimmon Bread Recipe
The James Beard Persimmon Bread Recipe is famous for its rich flavor, moist texture, and warm spices.
Ingredients
- 2 cups persimmon pulp very ripe Hachiya persimmons
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 tsp baking soda
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup chopped nuts walnuts or pecans
- 1 cup raisins or dates optional
- 2/3 cup brandy or bourbon optional but traditional
Instructions
Prepare the Pans and Oven
- Preheat oven to 350°F (175°C). Grease two 9x5 loaf pans.
Make the Persimmon Base
- Scoop pulp from ripe persimmons. Mix the pulp with baking soda in a small bowl. The mixture will thicken — this is normal.
Mix Wet Ingredients
- In a large bowl, whisk sugar, oil, eggs, and the persimmon mixture until smooth.
Add the Dry Ingredients
- Add flour, salt, cinnamon, and nutmeg. Stir gently until combined. Do not overmix.
Add Nuts and Fruits
- Fold in chopped nuts, raisins, or dates. Add brandy or bourbon if using.
Fill the Pans
- Divide batter evenly between the two loaf pans.
Bake the Bread
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
- Let the loaves cool for 15 minutes in the pan before removing. Slice once completely cool.
Notes
- Use very ripe persimmons — soft like pudding.
- Don’t skip the baking soda step; it thickens the pulp perfectly.
- Let the bread rest overnight for deeper flavor.
- Add chocolate chips for a fun twist.
- Use brown sugar for richer color and flavor.