persimmon & Brood van de Okkernoot

lovely, moist persimmon bread

persimmon & Walnut bread is such a delightful treat when made with a great recipe. Sadly it seems quite difficult to find the right recipe out there on the web. Much to my chagrin, the trend with persimmon bread tends to be with added raisins and dried fruit. I totally disagree.

Persimmon are a lovely fruit, orange in color, originating from Asia. There are several varieties out there, but we’re pretty much exposed to the two most popular ones. They are the Hachiya, and the Fuyu. The Hachiya is the more preferred version for baking. She is softer skinned and acorn shaped. Fuyu on the other hand the one that is eaten like an apple. It has a tougher skin and round shape. In addition to their beauty and delicious flavor, the persimmon is a powerhouse fruit, loaded with ant-oxidants, anti-inflammatory compounds and anti-tumor components. Who wouldn’t love the perfect persimmon.

Zeker, persimmons have enough taste and texture to pull off their own theme in baked goods, with out the addition of dried fruits and raisins. The persimmon & walnut bread was so pleasing, it deserves to be passed on. The moisture level here is impressive, with the slight cinnamon flair and who doens’t love walnuts with this combination.

Cut it up to go on a picnic, a hike, or just a mid-day snack. It travels with class and will not crumble or fall apart. Give this bread a go, and share it with whomever you can!

persimmon & Brood van de Okkernoot

Lovely, light and moistThe best persimmon bread around.
Cursus Nagerecht
Keuken Amerikaans
Voorbereidingstijd 20 notulen
Kooktijd 35 notulen
Totale tijd 55 notulen
porties 10 plakjes


  • 1/2 beker boter soft and cut small
  • 3/4 beker witte bloem basic flour
  • 3/4 beker wheat flour or a wheat blend
  • 1 theelepel zuiveringszout
  • 1 theelepel zout
  • 1 theelepel kaneel or more if you prefer
  • 3-4 medium presimmons ripe and soft, skinned
  • 1/3 beker karnemelk or milk with tsp. azijn
  • 1 beker suiker
  • 2 medium eieren
  • 1 beker walnoten


  • in a blender, mix skinned persimmons and buttermilk until smooth. set aside
  • in your mixer, mix together butter, suiker en eieren
  • mix dry and add to wet
  • mix persimmon and buttermilk and mix until well combined
  • pour in long loaf pan, lined with baking paper.
    Bak @ 350 voor 35 min., of totdat tester er schoon uitkomt
  • cook, cut and serve. sprinkle powder sugar on top if you would like.

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