Persimmon Bread
Persimmon Bread is a moist, sweet quick bread made with ripe persimmon pulp, often featuring warm spices like cinnamon and nutmeg. It typically includes flour, sugar, eggs, and sometimes nuts or raisins, and is a popular autumn or winter treat. This recipe is widely enjoyed in American home baking, particularly in regions where the Hachiya persimmon is abundant.
🍽️ Nutrition at a glance
This bread is primarily a source of carbohydrates from flour and fruit sugars, with a moderate amount of fat from oil or butter. It provides key nutrients like vitamin A (from persimmons) and some dietary fiber, with a typical slice containing roughly 250-300 calories.
Nutrition breakdown
| Calories | 260 kcal |
| Protein | 3 g |
| Carbs | 42 g |
| Fat | 9 g |
| Fiber | 1.5 g |
| Sugar | 22 g |
| Sodium | 180 mg |
| Vitamin A | 120 mcg RAE |
| Potassium | 110 mg |
| Vitamin C | 3 mg |
| Iron | 1.2 mg |
| Calcium | 20 mg |
| Manganese | 0.3 mg |
Per 1 slice (approx. 80 g) · estimated, varies by recipe
💡 What's interesting
Persimmon bread is unique because it uses the tannic, astringent Hachiya persimmon only when fully ripe and jelly-soft, which transforms it into a naturally sweet, binding agent that creates an exceptionally moist crumb without needing excessive fat.
