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Healthy persimmon bread with less oil and sweetener! This recipe includes applesauce and persimmon puree for a naturally sweet taste!
Persimmon Bread
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 is a Persimmon?
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 persimmon 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.
Making the persimmon puree 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 the seeds need to be removed in the middle.
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!!
PrintHealthy Persimmon Bread
A healthier take on quick bread using persimmon pulp!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ¼ cup melted butter
- ⅓ cup honey
- ½ cup sugar
- 2 large eggs
- 1 ½ cup pulp of 4-6 Persimmons
- ½ cup applesauce
- ¼ cup milk of your choice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup whole white flour
- ½ cup whole wheat flour
- ½ cup pecans, chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit. Set aside a 9 x 5 greased or non-stick loaf pan.
- In a large bowl mix together the wet ingredients. In a medium bowl, whisk to combine the dry ingredients, except the pecans, and set aside. Slowly pour the wet ingredients into the bowl of dry ingredients. Fold the batter until almost combined then add in the pecans. Stir to combine. Do not overmix the batter.
- With a rubber spatula, scrape the mixture and pour evenly into the loaf pan.
- Bake for 45-50 minutes, or until the middle is cooked through (it is done if a knife or toothpick inserted comes out clean).
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.
Amber
I don't have any flaxseed meal. Is there anything else I could substitute?
Katie
I would use whole wheat flour. The flaxseed is to give some healthy fats and fiber. Could also sprinkle in some chia seeds in addition to using the flour.