Pecan persimmon bread with coconut streusel is a quick bread that’s perfect for a snack or breakfast. Either coffee or tea makes a nice accompaniment for serving.
Disclosure: I received products from Melissa’s Produce to aid in the creation of this recipe for their Family Baking Challenge. All opinions are my own.
The persimmon is like no other fruit you’ve ever had. It’s tangy and sweet, a little bit mango, a little bit sweet pepper. They are in season October through January and if you can’t find them locally, try Melissa’s Produce.
So, I’ve never worked with persimmons before this Family Baking Challenge. We were provided recipes that we could make our own, in other words, change it up.
So I began researching what flavors work in persimmon baking recipes. Coconut was near the top of the list so I decided to add a streusel to the top of this spiced persimmon bread and make mini loaves so I could gift one to our new neighbors.
The persimmons sent to me by Melissa’s Produce were organic sweet pumpkin persimmons. Other varieties include Fuyu, Hachiya, and Yokono persimmons. They are divided into two categories – astringent and non-astringent.Pecan Persimmon Bread with Coconut Streusel is a delightful quick bread that you can enjoy with your morning coffee or tea.
You’ve maybe guessed by now that you wouldn’t want to eat an unripe astringent persimmon. Let it ripen, then taste it.
When I made this persimmon bread recipe, the ones I had were very ripe. I sliced them in half, scooped out the pulp with a spoon, and pureed it in my mini food processor to add to the batter.
If you have a nut allergy, feel free to leave out the pecans or even substitute them for walnuts or slivered almonds.
What can I add to Persimmon Bread?
Flavors that pair well with persimmons and would make great add-ins include:
If you’re a fan of coconut, you need to try my coconut pineapple bread. It’s another quick bread with a delicious coconut topping.
“Pecan persimmon bread with coconut topping needs to bake a long time. If the coconut topping begins to brown, cover it with foil and continue to bake until the mini loaves are done.
If you want to make one loaf, use a 9 x 5″ loaf pan and bake for 50 to 60 minutes, or until done.
- ¼ cup unsalted butter, softened (I used Challenge Butter)
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups flour (I used Bob's Red Mill Organic All-Purpose Flour)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup mashed persimmon pulp (I used persimmons from Melissa's Produce)
- ½ cup chopped pecans
- 3 tablespoons unsalted butter, melted (I used Challenge Butter)
- ¼ cup light brown sugar
- ¼ teaspoon cinnamon
- ¼ cup finely chopped pecans
- ½ cup shredded coconut
- Preheat the oven to 350 degrees. Lightly grease a 6" x 3" mini loaf pan with cooking spray with flour.
- Make the coconut streusel: In a small bowl combine all topping ingredients until incorporated and all crumbs are moist. Set aside.
- In a stand mixer with a paddle attachment beat the butter and sugar until light and fluffy. Beat in the egg and vanilla.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Add to the butter mixture and combine until just incorporated, scraping down the sides of the bowl as needed.
- Add the persimmon pulp and mix on low until just combined. Stir in the pecans.
- Divide the batter evenly into the mini loaf pans, spreading it evenly. Divide the coconut streusel between the two loaves and gently press into the batter.
- Bake at 350 degrees F. for 50 - 55 minutes, or until streusel golden and a toothpick inserted into the center comes out clean. Let cool in the pans for 20 minutes then remove the loaves from the pans and finish cooling on a wire rack.
If the loaves are jiggly in the center, they need a bit more time to bake.
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