Description
This Persimmon Bread with Coconut Oil is a moist and flavorful quick bread featuring ripe Fuyu persimmons, enriched with Greek yogurt and coconut oil for a tender crumb. Perfect for breakfast or an afternoon snack, this recipe balances natural sweetness and subtle tropical notes without overpowering the delicate fruit flavor.
Ingredients
Scale
Fruit
- 2 cups grated Fuyu persimmon (about 3 medium, ripe but firm)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs (room temperature)
- 3/4 cup sugar
- 1/2 cup melted coconut oil (cooled, not hot)
- 1/2 cup plain Greek yogurt
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a standard loaf pan with cooking spray, line the bottom with parchment paper, and set aside to prevent sticking.
- Grate Persimmon: Select ripe but firm Fuyu persimmons. Remove the stems and grate the fruit using the coarse side of a box grater. Measure 2 cups, lightly packed, for the recipe. No need to peel the persimmons.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly mixed. Set aside.
- Beat Eggs and Sugar: In a large bowl, beat the room temperature eggs and sugar on high speed using a handheld electric mixer for about 3 minutes until the mixture is thick and pale.
- Add Coconut Oil: Pour in the melted, cooled coconut oil and beat for an additional minute to incorporate fully into the egg and sugar mixture.
- Mix Batter: Add half of the flour mixture to the wet ingredients, mixing gently just until combined. Stir in the Greek yogurt, then add the rest of the flour mixture, being careful not to overmix to keep the bread tender.
- Fold in Persimmon: Using a rubber spatula, gently fold in the grated persimmon until the batter is evenly blended without overworking it.
- Bake: Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool before slicing. Enjoy your moist and flavorful persimmon bread!
Notes
- Using room temperature eggs helps the batter blend more smoothly and gives better volume.
- Do not overmix the batter once the flour is added to avoid a dense bread.
- Make sure the coconut oil is melted but not hot to prevent cooking the eggs prematurely.
- Fuyu persimmons are preferred because of their firm texture, which grates nicely.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice and wrap portions for easy thawing and serving later.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Persimmon Bread, Coconut Oil Bread, Quick Bread, Fall Baking, Greek Yogurt Bread, Moist Bread, Fruit Bread
