It’s hard to know what to do with persimmons if you’re unfamiliar, especially if you don’t have the brain-bursting soft variety. But these little hard ones, the fuyu persimmons, are darn sweet as well. In fact, they’re a good stand-in for apples, if you happen to like baking with apples. I find they are easiest to prepare for baking by slicing off the top, quartering, and then peeling each quarter with a paring knife before dicing.
Some like to put icing on tea breads, but to me that’s just taking things a little too far. Most tea (or “quick”) breads are already quite sweet, and I prefer to let the natural ingredients shine rather than pure sweetness. Walnuts are an excellent alternative, as the crunchy-yet-creamy nut is a nice contrast to the pumpkin and persimmon. I added nuts to both the batter and the top, resulting in a bread that is studded with hearty flavor, but you can just put the nuts on top or omit them altogether. Pepitas, pumpkin seeds, are a nice alternative if you don’t like nuts but still want some crunch.
I’m addicted to self-rising flour lately, but if you don’t have it, you can swap in regular flour, and be sure to add 1 1/2 teaspoons baking powder and 3/4 teaspoon salt to your dry ingredients.
Pumpkin Persimmon Walnut Bread
1 1/2 cups self-rising flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup pumpkin purée
1/4 cup neutral oil, such as grapeseed
2/3 cup sugar
2 large eggs
1 cup diced fuyu persimmons (about 3-4)
1 cup walnuts (about 3.5 ounces)