The latest addition to my Fall kitchen is this Healthyish Persimmon Bread. My neighbor has a persimmon tree in his garden and he was picking the last of the fruit when I passed last week. He kindly offered a bag of these unusual fruits and I was delighted to accept them! Before they got too ripe, I decided to make this healthy loaf and it really worked.
To make this loaf, I started by melting coconut oil. Then I beat eggs and sugar together and added the oil. I gradually beat in the flour and greek yogurt before folding in the persimmon gently. 45-50 minutes in the oven and a delicious healthyish loaf emerged.
To make Healthyish Persimmon Bread you will need the following ingredients:So, how to make Healthyish Persimmon Bread?
Preheat the oven to 350 °F. Grease a 9x13 inch loaf tin with cooking spray and line the bottom with parchment paper.
Place the coconut oil into a microwave safe bowl and melt in the microwave or over a pot of hot water. Place to one side.
In a medium sized bowl, whisk the dry ingredients together.
In a large bowl, beat the eggs and sugar together using an electric beater on high speed until the mixture is thick and pale in color.
Pour in the melted coconut oil and beat for another minute.
Add half the flour mixture to the egg mixture and beat until just mixed. Do not over mix. Add the yogurt and beat. Then add the remaining flour mixture and beat until just mixed.
Gently fold in the grated persimmons using a spatula.
Place the batter in the loaf pan. Bake for 45-50 minutes or until a toothpick comes out clean when inserted.
Place the loaf in the pan on a wire rack and allow to cool for 10 minutes. Turn the bread out of the pan and place on the wire rack to cool completely.
Serve sliced with butter and jam or cheese.
This Healthyish Persimmon Bread is a great way to use just ripened persimmons. Bake a loaf this Fall and don’t forget to tag #cookmerecipes in your baking posts!
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