This persimmon poppy seed bread is the perfect bread to highlight the persimmons, Persimmon season hits at the middle to end of fall so it’s the perfect fruit to use in a warm and comforting baked bread. The texture of the persimmons caramelizes and gives this bread an awesome texture.
This bread is tender and perfect for a snack or breakfast. It’s sweet but not overly sweet. The use of brown sugar gives it a richness and depth of flavor, which I personally love.
I originally set out to make a great persimmon bread recipe and wasn’t planning to incorporate the poppy seeds but then I tasted the batter and knew that poppy seeds would complete this breads flavor profile. I love poppy seeds for it’s subtle flavors, texture and how it beautifully compliments the other flavors in whatever dish or bake it’s being used in.
Persimmons remind me of my mother in law who introduced them to me in my adult life. I had eaten them before as a child but I really focused on their flavors as an adult, thanks to my mother in law. She grew up in Hollywood, California and persimmons were a seasonal treat. I think they taste like brown sugar. They aren’t acidic or really that intense in flavor but just sweet and pleasant. For that reason, I incorporated oranges into this recipe to bring a touch of acidity and balance to this bread.
What you need to make persimmon poppy seed bread:
Makes 1 standard bread pan loaf
- 2 persimmons – grated or blended in a food processor, top stem area removed
- 1 orange – zested and juiced
- 1/2 cup salted butter – melted
- 1 cup brown sugar – packed
- 2 eggs
- 1 teaspoon vanilla
- 3 tablespoons orange juice – from the orange you zested
- 1 1/2 cups all purpose flour
- 1/2 teaspoons salt
- 2 teaspoons baking powder
- 1 tablespoon poppy seeds
- 1/2 cup milk
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, combine persimmons, orange zest, butter, brown sugar, eggs, vanilla and orange juice together until smooth.
- Add in the flour, salt, baking powder and poppy seeds and roughly stir, then add the milk and blend until the batter is smooth and well blended.
- Pour into a parchment paper and/or greased bread pan.
- Bake for 1 hour 5 minutes – 1 hour 10 minutes or until the top center feels risen and baked through.
- Allow bread to cool before slicing for easy to cut slices and enjoy.
Persimmon Poppy Seed Bread
Ingredients
- 2 persimmons – grated or blended in a food processor top stem area removed
- 1 orange – zested and juiced
- 1/2 cup salted butter – melted
- 1 cup brown sugar – packed
- 2 eggs
- 1 teaspoon vanilla
- 3 tablespoons orange juice – from the orange you zested
- 1 1/2 cups all purpose flour
- 1/2 teaspoons salt
- 2 teaspoons baking powder
- 1 tablespoon poppy seeds
- 1/2 cup milk
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, combine persimmons, orange zest, butter, brown sugar, eggs, vanilla and orange juice together until smooth.
- Add in the flour, salt, baking powder and poppy seeds and roughly stir, then add the milk and blend until the batter is smooth and well blended.
- Pour into a parchment paper and/or greased bread pan.
- Bake for 1 hour 5 minutes – 1 hour 10 minutes or until the top center feels risen and baked through.
- Allow bread to cool before slicing for easy to cut slices and enjoy.