This persimmon bread recipe makes a rich, moist, and delicious breakfast bread. In addition to ripe persimmons, it uses 100% whole wheat organic flour, oats, walnuts, dried fruit, and honey (not cane sugar).
Last fall, we harvested a large box of persimmons from our ‘Ichi Ki Kei Jiro’ and ‘Fuyu’ persimmon trees. Since Japanese persimmons store well, we ate persimmons pretty much every day over the following month.
Then we had a baby and forgot about the remaining shelf full of persimmons left downstairs. Upon re-finding the now overripe persimmons, we realized we were going to have to figure out a way to use a lot of persimmons fast before they went bad…
These overripe Japanese persimmons were reincarnated as persimmon bread.
What can you do with over-ripe Japanese persimmons?
A great way to use up a bunch of overripe persimmons is to make persimmon bread.
We’ve used up all of our remaining persimmons getting this persimmon bread recipe just right!
