Easy Persimmon Raisin Yeast Bread Recipe

Introduction

Did you know that persimmons contain more antioxidants than apples and are available in over 400 varieties worldwide? Yet, less than 30% of home bakers incorporate this nutritional powerhouse into their bread recipes. If you’re looking to elevate your breakfast bread game with something uniquely delicious, this persimmon bread recipe is exactly what you need. The natural sweetness of ripe persimmons paired with plump raisins creates a moist, flavorful loaf that’s perfect for breakfast or an afternoon snack. This easy yeast bread combines whole wheat and all-purpose flour for the perfect texture, while cinnamon adds a warm, comforting note that complements the fruit beautifully.

Ingredients List

For this delightful persimmon raisin bread, you’ll need:

• 2 ripe Fuyu persimmons, puréed (about 1 cup)
• 1½ cups all-purpose flour
• 1 cup whole wheat flour
• 2¼ teaspoons active dry yeast (1 standard packet)
• ¼ cup warm milk (110°F)
• 3 tablespoons honey or maple syrup
• 2 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ cup raisins (preferably golden raisins)
• 1 egg, lightly beaten
• 1 tablespoon water (for egg wash)

Substitution options:

• Replace persimmons with pumpkin purée if persimmons aren’t available
• Swap raisins for dried cranberries or chopped dried apricots
• Use plant-based milk and butter for a dairy-free version
• Substitute honey with agave or maple syrup for a vegan version

Timing

• Preparation time: 20 minutes
• Rising time: 1 hour 30 minutes (two rises)
• Baking time: 35 minutes
• Total time: 2 hours 25 minutes

This homemade persimmon bread takes 30% less time than traditional fruit bread recipes, which often require overnight fermentation. The active working time is just 20 minutes – perfect for busy bakers who want homemade results without the all-day commitment!

Step-by-Step Instructions

Step 1: Prepare the Persimmon Purée

Wash, peel, and remove the seeds from the persimmons. Cut into chunks and blend until smooth. For Hachiya persimmons, ensure they’re completely soft before using. Fuyu persimmons can be used when slightly firm. Strain the purée if it has stringy parts for the smoothest texture in your bread.

Step 2: Activate the Yeast

In a large mixing bowl, combine the warm milk (110°F – use a thermometer for accuracy) with honey and yeast. Stir gently and let stand for 5-10 minutes until foamy. If your mixture doesn’t bubble, your yeast may be inactive, and you should start over with fresh yeast.

Step 3: Form the Dough

Add the persimmon purée, melted butter, salt, cinnamon, and nutmeg to the yeast mixture. Mix well. Gradually add the flours, starting with 2 cups total, mixing until incorporated. Add more flour as needed until the dough pulls away from the sides of the bowl. The dough should be slightly sticky but manageable.

Step 4: Knead the Dough

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead for 5-6 minutes on medium speed. The dough is ready when it springs back when lightly pressed with your fingertip.

Step 5: First Rise

Place the dough in a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for about 1 hour, or until doubled in size. For the ideal rising environment, preheat your oven to its lowest setting for 2 minutes, then turn it off and place the dough inside.

Step 6: Add the Raisins and Shape

Punch down the dough and fold in the raisins. Shape into a loaf and place in a greased 9×5-inch loaf pan. Alternatively, shape into a round loaf and place on a parchment-lined baking sheet for a rustic look.

Step 7: Second Rise

Cover the shaped dough and let rise again for 30-45 minutes until nearly doubled in size. Toward the end of this rise, preheat your oven to 350°F (175°C).

Step 8: Bake the Bread

Mix the egg with 1 tablespoon of water and brush over the top of the loaf for a golden, shiny finish. Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent with aluminum foil.

Step 9: Cool and Serve

Remove from the pan and cool on a wire rack for at least 30 minutes before slicing. This cooling period is crucial as it allows the bread to set and makes for cleaner slices.

Nutritional Information

Per slice (assuming 12 slices per loaf):

• Calories: 175
• Carbohydrates: 36g
• Protein: 4g
• Fat: 2.5g
• Fiber: 3g
• Sugar: 15g (mostly natural from fruits)
• Sodium: 200mg

Persimmons are rich in vitamins A and C, providing 55% of your daily vitamin A needs per fruit, making this bread more nutritious than standard raisin bread recipes.

Healthier Alternatives for the Recipe

• Replace all-purpose flour with white whole wheat flour for 30% more fiber
• Reduce sugar impact by using monk fruit sweetener instead of honey
• Add 2 tablespoons of ground flaxseed for omega-3 fatty acids
• Incorporate chopped walnuts or pecans for healthy fats and texture
• Use coconut oil instead of butter for a different flavor profile and medium-chain triglycerides
• Add a tablespoon of chia seeds for additional fiber and protein

Serving Suggestions

• Toast slices and spread with almond butter for a protein-packed breakfast
• Serve alongside a fruit and cheese board for an elegant brunch option
• Use as the base for a decadent French toast on special mornings
• Pair with a cup of chai tea or coffee for an afternoon treat
• Create a seasonal bread pudding with leftover slices
• Serve warm with a scoop of vanilla yogurt and a drizzle of honey

Common Mistakes to Avoid

• Using unripe Hachiya persimmons, which contain high levels of tannins that can make your bread astringent
• Overworking the dough, which develops too much gluten and results in tough bread
• Adding all the flour at once, which can lead to dry, dense bread (add gradually until proper consistency)
• Not giving the bread enough rising time, especially in cooler kitchens
• Cutting the bread while it’s still hot, which releases steam and can make the texture gummy
• Forgetting to grease the pan thoroughly, causing the bread to stick

Storing Tips for the Recipe

• Store at room temperature in an airtight container for up to 3 days
• Refrigerate for extended freshness up to 1 week
• Freeze sliced bread for up to 3 months in freezer-safe bags
• For best results, reheat frozen slices in a toaster without thawing
• To refresh day-old bread, sprinkle with water and warm in a 300°F oven for 5 minutes
• Pre-slice before freezing for convenient single servings

Conclusion

This easy persimmon raisin yeast bread brings together the natural sweetness of persimmons with the warmth of cinnamon and the chewy texture of raisins in a bread that’s both satisfying and nutritious. Perfect for breakfast or snacking, it’s a wonderful way to enjoy persimmons when they’re in season. The recipe is straightforward enough for beginners yet produces a bakery-quality loaf that will impress family and friends. Why not try this seasonal treat and discover the unique flavor that persimmons can bring to your baking repertoire? Share your baking results on social media and tag us—we’d love to see your beautiful loaves!

FAQs

Q: Can I make this bread with a bread machine?
A: Yes! Add ingredients in the order recommended by your bread machine manufacturer, typically liquids first, then dry ingredients, with yeast last. Use the sweet bread or fruit bread setting if available.

Q: How do I know when persimmons are ripe enough for bread?
A: Fuyu persimmons should be orange and slightly soft to the touch. Hachiya persimmons must be very soft, almost jelly-like inside, or they’ll be too astringent.

Q: Can I make this bread without raisins?
A: Absolutely! You can omit raisins entirely or replace them with nuts, chocolate chips, or other dried fruits.

Q: How can I tell when the bread is fully baked?
A: The bread should be golden brown, and an internal thermometer should read 190-200°F. It should also sound hollow when tapped on the bottom.

Q: Can I prepare the dough ahead of time?
A: Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and proceeding with the second rise.