Need Cozy? Bake this Persimmon Bread! - Real Food, Mostly Plants

I don’t know if you can tell but we’re really fired up it’s cozy season and we’re so excited to share this Persimmon Bread recipe. Persimmons are that special fruit that is only in season for a handful of months and can be used for so much! Purchasing persimmons this season and not sure what to do other than bake this bread? Click here for so many more Persimmon recipes! And here is another tantalizing Persimmon bread recipe!

This recipe calls for delicious Fuyu Persimmons and Thompson Season Seedless Raisins and a cream cheese frosting to take it from good to really, really good!

Before you start, pour yourself a warm cup of cozy, put on your comfiest pjs and socks, queue up some delightful music, and, now, let’s bake!

Persimmon Bread

A cozy bread recipe to cure those Persimmon cravings!

1/2 cup butter
2 cups granulated sugar
2 eggs each (well beaten)
1/2 tsp vanilla extract
2 cups all purpose flour
1 1/4 tsp Canela (cinnamon sticks) ground (or you can use already ground cinnamon)
4 tsp baking soda
1/2 tsp salt
2 cups Sweet Pumpkin Persimmons pulp (about 3-4 ripe. If you don't have Sweet Pumpkin persimmons on hand, any persimmon will do)
1 1/2 cups Flame seedless raisins or Thompson season seedless raisins
1/2 cup walnuts or pecans (chopped and toasted)
Vegetable Spray (non-stick)

Cream Cheese Frosting

1 cup powdered sugar
1/2 cup cream cheese
1/2 cup butter (at room temperature)

Preheat oven to 350 degrees
Generously spray loaf pans (standard 9×5) with non-stick spray
In large bowl of electric mixer, cream butter and sugar until smooth
Add eggs and vanilla; mix until well blended
Add dry ingredients to butter mixture, mix until blended
Add persimmon pulp; mix until blended
Add raisins and nuts; mix until blended
Spoon ½ of the mixture in each pan, smooth tops to make even, using the back of a large spoon
Bake in preheated oven, until toothpick inserted in center comes out clean, about 45 – 55 minutes