Go Back
–+ servings
spiced persimmon and coconut bread

Spiced Persimmon and Coconut Bread

This moist and flavorful loaf cake combines the delicate sweetness of ripe persimmons with a warming blend of cinnamon, nutmeg, and a hint of orange. Optional toasted coconut adds a delightful crunch and depth of flavor. Perfectly spiced and tender, this cake is a comforting treat for any occasion.
No ratings yet
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Keyword: persimmon bread, persimmon loaf cake, quick bread, Spiced Persimmon Cake
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Servings: 1 standard loaf
Calories: 250kcal

Equipment

  • Standard or handheld blender (for the persimmon puree)
  • 4½ x 8½ - Inch loaf pan (measured from the top)
  • Microplane grater/zester

Ingredients

  • 4 large ripe Fuyu persimmons, 3 for the cake, reserve 1 for the topping
  • 1 teaspoon baking soda, this is used for the persimmon puree
  • 1¼ cups unbleached all-purpose flour
  • 1/3 cup (33 g) shredded sweetened coconut, optional (see notes)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon ground ginger
  • 1 teaspoon Diamond Crystal kosher salt, use half the amount if using Morton's
  • 1/2 teaspoon baking powder
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 1/2 cup (113 g) neutral oil, such as vegetable oil or grapeseed
  • 2 large eggs, room temperature
  • 1 teaspoon finely grated orange zest
  • 1/4 cup (57g) freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1/4 cup turbinado (aka Sugar in the Raw) or demurara sugar for topping

Instructions

  • Preheat the oven and prep the pan: Arrange an oven rack in the center of the oven and heat the oven to 350℉. Coat the bottom and sides of the loaf pan with butter or oil. Line the bottom and two longer sides with a piece of parchment paper, leaving an overhang of an inch or two on each side (like handles). Grease the parchment paper, and sprinkle turbinado sugar inside the pan, shaking it to coat the bottom and sides.
    Set the pan aside.
  • Make the persimmon puree: You will use three of the four persimmons in this step.
    Prep three persimmons by washing, trimming off the top, peeling, and slicing or dicing, removing seeds if necessary. Transfer to a blender and puree until completely smooth. Measure out 1 cup of puree (256 g) and transfer to a medium bowl. Thoroughly whisk the baking soda into the persimmon and then set aside. This step helps to *thicken* the persimmon mixture.
    With the fourth persimmon - wash it, trim the top off, and slice it horizontally (the short way), so you have thin slices (1/4 to 1/2 inch thick). Set aside.
  • Mix the dry ingredient: In a large bowl, whisk the flour, cinnamon, ginger, cloves, salt, baking powder, and coconut (if using) to combine. Set aside.
  • Mix the wet ingredients: Once persimmon mixture has solidified, whisk in the granulated sugar, oil, eggs, orange zest, orange juice, and vanilla until thoroughly combined (there will be bits of persimmon floating around, it will smooth out in the oven).
  • Mix the wet ingredient: Make a well in the center of the flour mixture, then add the persimmon mixture to the dry ingredients. Whisking from the center of the bowl outward, incorporating the dry ingredients into the wet just until thoroughly combined and no pockets of flour remain.
  • Fill the pan and bake: Scrape the batter into the prepared pan and smooth the top with an offset spatula.
    Arrange the remaining peeled and cut persimmon slices on the top of the batter, and sprinkle with turbinado sugar. Bake until the cake has risen, the top is firm to the touch, and a cake tester/toothpick comes out clean, approximately 60 to 75 minutes (or internal temperature of 190-200℉).
    If it starts to brown too quickly, loosely drape a piece of tin foil over the top of the bread.
  • Let cool & remove from pan: Once baked, allow the cake to cool in the pan for 20 minutes on a wire rack. To remove, use a pairing knife or a small offset spatula to cut in between the cake and pan along the shorter sides to loosen and use the parchment paper to lift the cake out. Place on a wire rack, and allow to cool completely before slicing.
    The cake can be stored tightly wrapped in plastic wrap at room temperature for three days. Or, the bread can be stored wrapped in plastic wrap and frozen for up to two weeks. Simply thaw overnight at room temperature prior to serving. 

Notes

Adapted from Claire Saffitz' Spiced Persimmon Cake from Dessert Person (pg 45)
  • In the original recipe, Claire called for Hachiya persimmons - my grocery store NEVER carries these, so I used Fuyu for the whole recipe and it worked out great. If you happen to have Hachiya persimmon, you can use two of them in the base recipe and top the cake with one Fuyu persimmon. 
  • To peel a Fuyu persimmon, you can use a sharp vegetable peeler or pairing knife to peel the skin in one continuous piece. You can also cut off the stem and leaf with the tip of the knife.  
  • The original recipe calls for 1 cup of walnuts or pecan halves, toasting them for 7 to 9 minutes and allowing the to cool. This is a delicious option. 
  • Do not exceed 1 cup of mix-ins (coconut, nuts, etc.). 
  • The original recipe called for 2 teaspoons of Chinese five-spice. This can be hard to find in some grocery stores, or you may not have it on hand. The spices I used here offer a lovely blend of flavor, but feel free to use Chinese five-spice!

Nutrition

Calories: 250kcal