Almond Apple Persimmon Bread is a delicious winter short bread that’s perfect for breakfast, a snack and dessert!I love making quick breads like this during the holiday season. The warm flavors, the scent of the spices, the soft texture — it’s all so lovely and comforting for the cooler weather.
What’s in Almond Apple Persimmon Bread?
Well, the key players are in the title: almonds, apples and Hachiya persimmons. 😉 In addition to that beautiful combination, it also includes:
- unsalted butter
- brown sugar
- almond meal
- all-purpose flour, baking soda and powder and salt
What are the best persimmons for baking?
Hachiya persimmon are the best variety for baking. Native to China and Japan, they have a slightly elongated shape, and need to be completely ripe when eaten because they are very astringent otherwise.
If they’re firm, they will leave an unpleasant feel in your mouth. When ripe they’re delicious and super soft — so soft that you might even think they’re over-ripe.
Fuyu Persimmons are better for eating out of hand and perfect for salads.
In this recipe for Almond Apple Persimmon Bread, I use both varieties — I like to have chunks of the fruit in addition to including it as a purée in the batter.
What a delightful Christmas breakfast treat this Almond Apple Persimmon Bread would be! Just pour your favorite cup of coffee and warm it up!
And open a few presents from Santa while you’re at it!
Timeline for Almond Apple Persimmon Bread
- 1-1/2 hours ahead: Make the batter and topping.
- At least 1 hour ahead: Bake the bread.
- You can make this bread up to 4 days ahead of time if you wrap it tightly and keep it stored in the refrigerator. Heat it in the oven before serving. You can also store it, wrapped tightly in the freezer, for up to 2 weeks. Again, warm it in the oven before serving.
More recipes using persimmons:
- Spicy Persimmon Preserves
- Ginger Persimmon Bread Recipe
- Persimmon Bacon Baked Brie Appetizer
- Persimmon Prosciutto Pork Tenderloin
- Persimmon Cookies Recipe
Almond Apple Persimmon Bread is a delicious winter short bread that's perfect for breakfast, a snack and dessert!
Makes 2 small loaves
- ¼ cup unsalted butter, melted
- ¼ cup sliced or slivered almonds
- 2 tablespoons golden brown sugar
- ¼ cup Granny Smith apple, peeled (or other crisp variety like Fuji or Honey Crisp)
- 2 tablespoons Hachiya persimmon pulp
- ½ cup Granny Smith apple, peeled, finely chopped (or other crisp variety like Fuji or Honey Crisp)
- ½ cup Fuyu persimmon, finely chopped
- 1¼ cup Hachiya persimmon pulp
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cloves
- 1½ teaspoon ground cinnamon
- ½ cup light brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 2 large eggs
- 1½ cup all-purpose flour
- ¼ cup almond meal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup unsalted butter, melted
Preheat the oven to 350°F. Butter two small (approximately 5¾ x 3-inch) bread pans and line the bottoms with parchment paper. Set aside.
In a small mixing bowl, combine the melted butter, almonds, sugar, grated apple, and persimmons. Set aside.
In a medium-sized mixing bowl, combine the apple, chopped persimmon and persimmon pulp, with all of the spices, sugar and salt.
Lightly beat the eggs in a small bowl and then mix them into the fruit mixture.
Mix in the flour, baking soda, and baking powder -- stir only until they're evenly incorporated. Then fold in the melted butter.
Pour the batter in the prepared bread pans and evenly divide the topping among both loaves. The topping should be about ¼-inch thick on top of the batter.
Bake in the preheated oven until the bread is golden brown on top and no longer jiggles if you gently shake the pan, about 25 minutes.
Let the bread cool at least to room temperature before slicing.
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