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an overhead view of sliced bread

Healthy Persimmon Bread

This an adapted version of Persimmon Bread inspired by Melissa's Produce. 
Cook Time: 1 hour
Total Time: 1 hour

Click on serving size to scale this recipe

Course: Bread Recipes
Cuisine: American
Keyword: persimmon, persimmon bread, persimmon bread recipe
Servings: 12 slices
Calories: 354kcal
Author: Anne
Scale this Recipe 12 slices

Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup coconut sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs beaten
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon baking soda
  • 1/2 teaspoon sea salt
  • 2 cups persimmon pulp made from about 3 to 4 persimmons
  • 1 cup dried cranberries
  • 1/2 cup chopped walnuts

Instructions

  • Preheat the oven to 350 degrees
  • Prepare the persimmon pulp: remove the skin and chip it into small pieces.
  • Use a paper towel or pastry brush to lightly coat the baking pan with oil or melted butter
  • Cream the butter and sugar in a large mixing bowl using a stand mixer or a hand mixer
  • Add the 2 eggs and 1/2 teaspoon of  vanilla, and mix until blended
  • Add the flour, baking soda, salt, and cinnamon to the mixture and mix well
  • Stir in the persimmon pulp, 1 cup dried cranberries, and 1/2 cup nuts one ingredient at a time
  • Turn the batter into a loaf pan and bake for 50  to 55 minutes until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 354kcal | Carbohydrates: 61g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 418mg | Fiber: 6g | Sugar: 38g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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