Healthy Persimmons Bread Recipe
Healthy persimmons bread with a fraction of the oil and sweetener thanks to the fruit’s delicious pulp!
My eyes were first drawn to the vibrant orange color and unique beauty of the Persimmons fruit just one week ago. How have I not noticed these before? They are simply magical looking and remind me of something you would see in a decorative holiday basket! I figured I had to make them as a seasonal treat and a healthy persimmons bread would be the perfect recipe!
What are Persimmons?
Imagine a cross between an apple and a mango. The juicy, sweet taste and smooth texture all in one bite! Now is the best time to enjoy Persimmons as they are at their peak in November. This fruit is loaded with antioxidants, including Vitamins C and A, Potassium, and dietary fiber. You can eat them raw like an apple, mixed in baked goods, or even thrown in salads; the varieties are endless! As they’re in season from September to December, dessert versions are popular as the colder weather approaches.
There are two types of Persimmons in most stores, Fuyu and Hachiya. The Fuyu looks more like a tomato and is less astringent than the Hachiya. These Hachiya persimmons are almost heart-shaped and require more time for ripening. This is due to their astringency (high amounts of tannins), so don’t bite into an unripe persimmons unless you enjoy a mouth-puckering response. A ripened fruit would be very soft and fleshy and the stem easily peels right off. To speed the ripening process you can keep them in a paper bag at room temperature. This allows the release of naturally occurring ethylene gas.
The Holidays are approaching, so let’s bake!
As I experimented with more baking, I wanted to cut down the sugar and fat content while using the all-natural fruit pulp for flavor. Most bread recipes out there required high amounts of refined sugar and butter. Inspired by Cookie and Kate’s pumpkin bread recipe, this bread uses only natural sweeteners and healthier oils. It includes only a 1/3 cup of honey and 1/4 cup olive oil as the pulp adds moisture and sweetness.
Making the pulp couldn’t be easier!
Prior to putting the fruit in the blender you should first remove the stem and cut the persimmons in half. If using the Hachiya (heart shaped) version, scoop the pulp out under the skin. The Fuyu persimmons do not have to be as ripe and need the seeds removed in the middle. I used half pumpkin puree and half persimmons puree. If you prefer no pumpkin at all, use up to four persimmons to make 1 cup puree. This bread came out denser and less fluffy in my first trial. If you prefer fluffier bread, I would use 1 teaspoon baking powder and increase the honey and oil for more taste.
As the holidays are approaching, so are the bountiful food spreads. It is not easy to pass up the slices of decadent pies and cookies, but remember moderation is key. Food is to be enjoyed without the guilt!
Hope that you enjoy the beauty of Persimmons as much as I did. Wishing everyone a happy and healthy holiday season!!
- 1/4 cup olive oil (or coconut oil or melter butter)
- 1/3 cup honey
- 2 large eggs
- 1/2 cup pulp of 2 Persimmons
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons pie spice
- 1 1/4 cups whole wheat flour
- 1/4 cup flaxseed meal
- Preheat oven to 350 degrees farenheit. Set aside a 9 x 5 greased or non-stick loaf pan.
- In a large bowl mix together the wet ingredients and baking soda with a whisk, beat the eggs in the mixture. Mix in the slowly the remaining dry ingredients.
- With a spatula, scrape the mixture evenly into the pan.
- Bake for 40-45 minutes, test with a kitchen knife for residue to make sure it is done in the middle.
Kathryn Pfeffer-Scanlan MS, RD is a Registered Dietitian and recent transplant to Boulder, CO. After working as an inpatient dietitian for almost five years in Boston, she is expanding her expertise in the health and wellness industry. Katie is passionate about cooking and food photography, sharing her culinary adventures on her food blog, One Hungry Bunny, and exploring her new Rocky Mountain surroundings. Follow Katie on Facebook, Instagram, and Twitter.