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persimmon bread with brown sugar glaze - featured image

The Best Persimmon Bread with Brown Sugar Glaze

  • Author: Sarah Wasserman
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x

Description

This persimmon bread with brown sugar cinnamon glaze is the kind of thing that makes you close your eyes after the first bite. The sweetness from the fruit is backed by warm spices, and that glaze seeps into the cracks and creates little pockets of caramelized heaven.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups persimmon puree (about 3–4 very ripe Fuyu persimmons)
  • 1/2 cup packed brown sugar (for glaze)
  • 2 tablespoons unsalted butter (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1/2 teaspoon ground cinnamon (for glaze)
  • 1/2 cup powdered sugar (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Prepare your persimmon puree: Wash persimmons, cut off the green calyx, peel, remove any seeds, and blend until smooth. Set aside.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick spray or grease with butter.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a separate medium bowl, whisk together granulated sugar and brown sugar. Add melted butter and whisk until combined. Add eggs and vanilla, whisk until smooth and slightly thickened. Add persimmon puree and whisk until fully incorporated.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Remove from oven and cool in pan on a wire rack for 15 minutes. Then lift bread out using parchment and cool completely on rack.
  9. While bread cools, make glaze: In a small saucepan over medium heat, combine brown sugar, butter, and milk. Stir constantly until butter melts and mixture is smooth and bubbling (2-3 minutes). Remove from heat, whisk in cinnamon and vanilla. Let cool 2 minutes, then gradually whisk in powdered sugar until smooth and thick. Adjust consistency with more milk or powdered sugar if needed.
  10. Once bread is completely cool, place on serving plate or wire rack over baking sheet. Pour warm glaze over top, letting it drip down sides. Let set about 10 minutes before slicing.

Notes

Use very ripe Fuyu persimmons for best texture. Do not overmix batter. Glaze should be applied to completely cooled bread. Bread tastes even better the next day. Freezes well unglazed for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 35
  • Sodium: 220
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 52
  • Fiber: 2
  • Protein: 4

Keywords: persimmon bread, brown sugar glaze, fall baking, quick bread, persimmon recipe, holiday bread

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Find it online: https://flavorfullrecipes.com/the-best-persimmon-bread-with-brown-sugar-glaze/