It is truly a joy when I see persimmons, it’s one of those rare produce where when I see them at the market I am taking them home with me. They are soooo delicious.
I am definitely partial to an overripe hachiya persimmon where the middle literally turns to jam, but I also have a special place in my heart for fuyu (especially because they don’t test your patience like hachiya).
How do I explain the flavor of a persimmon? So many of my friends say they’ve never had one and ask me this question. I think a sweet and overripe persimmon literally tastes like a vanilla & honey custard. With a hint of some apricot and citrus.
Persimmon can go well with savory & sweet dishes, it’s quite versatile, but I knew I wanted to make a baked good with my fuyus this time around. At first I was thinking I would make a persimmon upside-down cake because they are just gorgeous, but then I pivoted because what I was really was craving my sour cream & walnut coffee cake, and I thought what if I somehow incorporated persimmon into that? That is when this persimmon bread was born. Winter’s version of a banana bread.
The perfect loaf to make on a snowy winter’s day. Enjoy <3
Persimmon Bread
Watch me make it here
Ingredients
