Ingredients:

  • 2 ripe persimmons (about 1 cup of purée or 240g), mashed
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup brown sugar (100g), packed
  • 1/2 cup unsalted butter, melted (113g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups all-purpose flour (190g)
  • 1/2 cup chopped walnuts or pecans (60g)
  • 1/2 cup dried cranberries or raisins (75g)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
  2. Peel and mash ripe persimmons until smooth, measuring out 1 cup.
  3. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  4. Stir in the mashed persimmon until well combined.
  5. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  7. If desired, fold in nuts and dried fruit.
  8. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.