• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Cakes and Cupcakes / cake

    Persimmon Bread

    Published Dec 25, 2011

    Jump to Recipe Print Recipe

    tea cake slice on a board

    I never thought I'd say this, but I seem to be buttered-out.

    persimmons

    Perhaps it was the scant half pound of butter in this maple bourbon pecan pie combined with the fact that 1) I had to make it three times and 2) I have no willpower when it comes to pie. Or maybe it was this bacon leek fennel quiche, chock full of butter, cream, bacon, and cheese. (I think I had a heart attack just typing that.)

    Maybe it was the knitting party that I went to where I was forced to devour crack sticks aka cheese straws (made by the host! who I'd never met before! from this blog!), the best snickerdoodles ever, sugar cookies, oatmeal cookies, hot chocolate, and brie.

    fruit pushed through a sieve

    Whatever the case, I need a break. Today I made a vegan kale and quinoa salad for dinner. It felt like opening the car window when the heater has begun to suffocate you.

    And then I did something else out of character: I swapped out the butter in this persimmon bread for olive oil.

    wet ingredients in a bowl being whisked
    I know! It must be because I turned thirty last week. That means I can do whatever I want now, right?

    So I made Deborah Madison's persimmon tea cake (aka persimmon bread) from Local Flavors, which I'd made before. But for some reason, this time it emerged from the oven sporting a cavernous center and dry texture.

    Inspired by this tangerine olive oil cake, I decided to trade my beloved butter for olive oil. Just this once. Since olive oil is liquid at room temperature, whereas butter is solid, it can keep cakes and quick breads more moist.

    chopped ingredients

    It worked like a charm (though I did make it three more times to get the proportions just so). Persimmons have a complex, fruity flavor and so does a good extra-virgin olive oil. They bring out the best in each other, each creating a depth of flavor that you can't quite put your finger on.

    persimmons on a table
    Hachiya and fuyu persimmons

    Fuyu Persimmons & Hachiya Persimmons

    As you may have inferred from the title, this persimmon bread contains not one, but two types of persimmons. Heart-shaped hachiyas, ripe to the point of bursting, get turned into a silky puree and whisked into eggs and brown sugar. I love having those sunny orbs lined up and ripening on my windowsill in December, the darkest time of the year. Fuyu persimmons, the squat ones, are tumbling into the markets now, too, colored the same reddish-orange as the freshly painted Golden Gate Bridge. These are ripe when still firm, and excellent simply sliced and crunched. Diced fuyus get folded into the batter which is laced with plump currants, toasty walnuts and a bit of spice.

    tea cake before baking

    Jay gushed that the baked pieces of fuyus resemble gooey, sweet marshmallows – and this from a man who doesn't even really like persimmons (or marshmallows... or gushing). In fact, Jay has been downright possessive of this bread, forbidding me to give any of it away (sorry, people I usually foist baked goods upon).

    overhead shot of tea cake in a baking pan

    Maybe that's because this persimmon bread is stingily sweetened, and made with whole-grain flour. The tender loaf crumbles slightly when you slice it, keeps like a dream for days, and makes an excellent breakfast or snack on its own, or toasted and smeared with cream cheese.

    close up of tea cake

    Or, you know, butter.

    top down shot of persimmon tea cake

    More Persimmon Recipes:

    • Persimmon Pudding
    • Persimmon Galettes
    • Herbed Kale Salad with Persimmon, Pomegranate and Maple-Cumin Dressing
    • Persimmon Cranberry Crisp

    Frostings to go on Persimmon Bread:

    • Not-too-sweet Cream Cheese Frosting
    • Vegan Cream Cheese Frosting
    • Paleo Cream Cheese Frosting 

    More Quickbreads:

    • Sweet Potato Bread
    • Gluten-Free Pumpkin Bread
    • Paleo Banana Bread with Chocolate
    • Grain-Free Banana Bread with Cinnamon and Walnuts
    • Paleo Vegan Zucchini Bread with Tahini and Chocolate

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this persimmon tea cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 2 votes

    Persimmon Bread

    Print Recipe Pin Recipe
    Moist, spiced, springy persimmon bread loaded with flavor.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total: 1 hour 20 minutes
    Servings: 8 servings (makes one 8x4" loaf).

    Ingredients

    • 1 cup all-purpose flour (5 ounces)
    • 3/4 cup whole spelt (or whole wheat pastry) flour (3 1/2 ounces)
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/4 teaspoon allspice
    • 1/8 teaspoon cloves
    • 1 cup packed light brown sugar (7 1/4 ounces)
    • 2 large eggs
    • 1/2 cup olive oil (3 1/2 ounces by weight)
    • 3/4 cup hachiya persimmon puree (see headnote) (6 ounces)
    • 1 teaspoon vanilla extract
    • 1 cup toasted walnuts, coarsely chopped or broken up
    • 1/2 cup plump, fresh currants
    • 1 cup fuyu persimmon in 1/2" dice (from 1 large or 2 small fuyus, see note)

    Instructions

    • Position a rack in the center of the oven and preheat to 350º. Line an 8 x 4" loaf pan with a sling of parchment paper (or grease with softened butter or pan spray).
    • In a large bowl, sift together the flours, baking powder and soda, salt, and spices.
    • In another large bowl, whisk together the sugar, eggs, oil, persimmon puree and vanilla.
    • Gently stir the dry ingredients into the wets until almost smooth, then stir in the walnuts, currants and diced fuyus, and stir to distribute evenly.
    • Scrape the batter into the lined pan. Bake until a wooden skewer inserted in the center of the cake comes out clean (a few moist crumbs are fine), 60-70 minutes. Cool completely at room temperature.
    • Slices of cake are excellent toasted and topped with cream cheese, greek yogurt or crème fraîche.
    • The cake will keep for up to 4 or 5 days at room temperature, but refrigerate it if the weather is humid to prevent mold from forming.

    Notes

    This recipe calls for two types of persimmons: puree from heart-shaped hachiyas, and diced, squat fuyus (see photos in post, above).
    To make the hachiya persimmon puree: Start with 3 large squishy-ripe hachiya persimmons – they should feel like water balloons that are about to burst. Slice them in half and squeeze or scoop the flesh into a mesh strainer set over a large measuring cup or bowl. Work the pulp through with a ladle or rubber spatula. (Extra puree is excellent on its own or over yogurt or oatmeal.
    Read more about hachiyas and how to avoid persimmon trauma here.)
    Fuyus will be firm when ripe, but look for specimen with a deep reddish-orange hue that have a hint of give. A fruity extra-virgin olive oil, such as Sciabica's, will make your cake taste that much better.
    All ounce measurements are by weight.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 531kcalCarbohydrates: 74gProtein: 8gFat: 25gSaturated Fat: 3gCholesterol: 41mgSodium: 240mgPotassium: 449mgFiber: 4gSugar: 33gVitamin A: 65IUVitamin C: 34.7mgCalcium: 102mgIron: 3.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    cat posing with persimmons

    You might also like...

    « Maple Bourbon Pecan Pie
    Double-Malted Hot Chocolate »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Asparagus Crustless Quiche (gluten-free, grain-free, dairy-free & paleo options)

    Gluten-Free Madeleines

    Gluten-Free Scones

    Coconut Flour Cake (Paleo)

    Footer

    Instagram

    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-madeleines-almond-flour/

#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack