Nov 192013

Persimmon Pumpkin Hazelnut Bread

I’ve adapted this recipe from one my mom made for years when I was a kid– she followed it faithfully every autumn.  The house filled with wonderful aromas while it baked. My dad still has her recipe card from the 70’s; true to the era, it calls for canned pineapple. (I feel like half the recipes of my childhood involved canned pineapple.) I love the design on this recipe card.


In this updated recipe, I use this pumpkin bread palette to highlight seasonal ingredients, so I drop the canned pineapple, raisins, and walnuts and swap in diced Fuyu persimmon, pureed Hachiya persimmon, and toasted hazelnuts. (Don’t sub Hachiya persimmons for the Fuyus or vice versa– Hachiyas will be too astringent to eat until they’re super ripe, and they don’t keep their shape as diced fruit as the Fuyus do. See the picture below for a comparison.) I’ve dropped the sugar a little. Sugar’s important for taste, texture, and preservation, so you don’t want to alter it too drastically in an established recipe. Finally, I sub in whole wheat flour. The whole thing becomes toastier, nuttier, and more substantial, and I think it’s every bit as tasty as the original– just updated a bit for our era.

Know your persimmons. Hachiya, which must be super-ripe to eat, is on the left. Fuyu, good to eat while still firm, is on the right.

Know your persimmons. Hachiya, which must be super-ripe to eat, is on the left. Fuyu, good to eat while still firm, is on the right.

One final note: Be sure to remove the skins from your hazelnuts after you toast them. Here’s how you do it: Put your hazelnuts on a cookie sheet and bake at 300 degrees F for about 10 minutes. (Check often– the last thing you want is burned nuts.)  Pull them out, let them cool a little, and then wrap them in a clean dishtowel and rub them vigorously. Voila! Peeled hazelnuts.

Persimmon Pumpkin Hazelnut Bread from indieculinary

Yield: 18 slices


  • 2 fuyu persimmons, peeled and diced
  • Puree of 2 hachiya persimmons, super-ripe and skinned
  • 1 3/4 cups pureed roasted pumpkin (or one 15 oz can)
  • 3 1/3 C whole wheat flour
  • 2 2/3 C sugar
  • 4 eggs
  • 1 C of your preferred oil
  • 1 C toasted hazelnuts with skins removed, diced
  • 2/3 C water
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 2 tsp baking soda


  1. Preheat oven to 350 degrees F.
  2. Grease a bundt pan.
  3. Sift dry ingredients (flour, sugar, spices, baking soda, salt) together in a large bowl.
  4. Make a well in the center and add wet ingredients (eggs, oil, water, Hachiya persimmon puree, pumpkin).
  5. Stir to incorporate.
  6. Fold in the toasted hazelnuts and diced Fuyu persimmon.
  7. Bake for one hour in the greased bundt pan, or until the top is golden and the bread has pulled away from the sides a little.

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