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Cozy Persimmon Walnut Bread with Easy Maple Glaze

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This moist and tender persimmon walnut bread is a cozy fall treat, made with mashed Fuyu persimmons and toasted walnuts, then drizzled with a simple maple glaze. It’s a forgiving, freezer-friendly quick bread that captures the essence of autumn.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (preferably Vietnamese)
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups persimmon purée (about 3–4 medium Fuyu persimmons, mashed)
  • 1/2 cup buttermilk, room temperature (or 1/2 cup milk mixed with 1/2 tablespoon lemon juice, let sit 5 minutes)
  • 1 cup chopped walnuts, toasted
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk (or heavy cream for a richer glaze)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the two long sides.
  2. Prepare your persimmon purée. Wash the persimmons, cut off the tops, and roughly chop them. You don’t need to peel them—the skin is thin and edible. Mash them with a potato masher or fork until you have a chunky purée. Set aside.
  3. Toast the walnuts. Spread the chopped walnuts on a baking sheet and toast at 350°F for 6-8 minutes, until fragrant and slightly darker. Let them cool while you prepare the batter.
  4. Whisk the dry ingredients together. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk until evenly distributed.
  5. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl halfway through.
  6. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  7. Add the persimmon purée. Fold in the mashed persimmons until just combined.
  8. Alternate adding dry ingredients and buttermilk. Add about one-third of the flour mixture to the wet ingredients and mix on low speed until just combined. Add half the buttermilk and mix. Repeat with another third of flour, the remaining buttermilk, and finally the last of the flour. Mix until just combined—do not overmix.
  9. Fold in the walnuts. Gently fold the toasted walnuts into the batter using a rubber spatula. Stop as soon as they’re evenly distributed.
  10. Transfer to the pan and bake. Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with aluminum foil.
  11. Cool in the pan. Let the bread cool in the pan for 15 minutes. Then use the parchment paper handles to lift it out and transfer to a wire rack to cool completely.
  12. Make the glaze. While the bread cools, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk in a small bowl. Add more milk a teaspoon at a time until you reach a pourable consistency.
  13. Glaze and serve. Once the bread is completely cool, drizzle the maple glaze over the top. Let the glaze set for about 10 minutes before slicing. For clean slices, use a serrated knife and a gentle sawing motion.

Notes

For best results, use Fuyu persimmons that are firm but give slightly when pressed. Toast walnuts to enhance flavor. Let bread cool completely before glazing. The bread freezes well for up to 3 months (unglazed).

Nutrition

Keywords: persimmon bread, walnut bread, maple glaze, fall baking, quick bread, persimmon recipe, autumn dessert

Find it online: https://junomeals.com/cozy-persimmon-walnut-bread-with-easy-maple-glaze/