Discover the rich, spiced flavors of homemade persimmon sheet bread! Moist, naturally sweet, and packed with warm spices, this delicious treat is perfect for fall and winter. Learn how to make, enjoy, and store it today.
For more cake recipes, check this out: Strawberry Sponge Cake, Blueberry Pound Cake, ube Cake, Strawberry Pound Cake, Grape Tart, Frozen Blueberry Tart, and this Almond Tart Crust Recipe.
Persimmon Sheet bread Recipe
My friend’s parents live in California, and they have this big persimmon tree that provides them with fruit each summer. When the parents send them boxes of persimmons, we tend to get some, too. I am so thankful for that since we love Persimmons so much.
If you’ve never tried persimmon cake, you’re in for a delightful treat! This underrated dessert is moist, rich, and packed with the warm flavors of cinnamon, nutmeg, and cloves, making it the perfect indulgence for autumn and winter. Whether you have an abundance of persimmons or you’re simply looking for a unique dessert to wow your friends and family, persimmon cake is a must-bake!
Why Make Persimmon Cake?
- Incredible Flavor: Ripe persimmons’ natural sweetness gives this cake a honey-like richness, beautifully complemented by warm spices.
- Moist and Tender Texture: Persimmon puree keeps the cake deliciously moist without being overly dense.
- Festive and Unique: While pumpkin and apple desserts dominate the fall season, persimmon cake offers a refreshing and unexpected twist.
Why You’ll Love Persimmon Sheet Bread Recipe
Once you take your first bite, you’ll understand why persimmon cake is a hidden gem. It’s a cake that:
- Melts in your mouth with a soft, buttery texture.
- It has just the right amount of spice to feel warm and comforting.
- It can be enjoyed as a snack, dessert, or even breakfast with tea or coffee.
- It pairs beautifully with cream cheese frosting, caramel sauce, or a simple dusting of powdered sugar.
- It is a great way to use ripe persimmons that might otherwise go to waste!
Ingredients for Persimmon Sheet Bread
Sheet Bread/Cake
- All Purpose Flour
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Salt
- Egg
- White Granulated Sugar
- Canola Oil
- Vanilla Extract
- Buttermilk
- Fresh Persimmons
Frosting
- Unsalted Butter
- Cream Cheese
- Milk
How to Store Persimmon Cake
To keep your persimmon cake fresh and delicious for as long as possible, follow these simple storage tips:
- Room Temperature: If you plan to eat the cake within 2 days, store it in an airtight container at room temperature.
- Refrigeration: Store the cake in the fridge for longer freshness (up to a week). Let it come to room temperature before serving for the best flavor and texture.
- Freezing: Persimmon cake freezes beautifully! Wrap individual slices in plastic wrap and store them in a freezer-safe bag. When ready to eat, thaw at room temperature or warm in the microwave for a few seconds.
Final Thoughts
Persimmon cake is a delicious, seasonal dessert that deserves more recognition. Whether you’re a fan of cozy, spiced treats or just looking to try something new, this cake is sure to become a favorite. Give it a try, and you might discover your next go-to fall dessert!
Persimmon Sheet Bread
Equipment
- 1 Mixing bowl
- 1 Sheet Pan
Ingredients
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 2 tsp Baking soda
- 1 tsp Ground Cinnamon
- 1 tsp Salt
- 1 cup Canola Oil
- 1/2 cup Buttermilk
- 1 1/2 tsp Vanilla Extract
- 4 large Egg
- 1 3/4 cups Granulated Sugar
- 1 lb Fresh Persimmons Peeled, Shredded
Cream Cheese Frosting
- 8 oz Cream Cheese room temperature
- 1/2 cup Unsalted Butter room temperature
- 1 cup Powdered Sugar
- 2 tbsp water or milk
Instructions
Make the Frosting
- Place the butter and cream cheese in the mixing bowl. Beat on low speed until smooth- about five minutes. Add the powdered sugar and water. Mix until there are no lumps. Set aside.
Cook the Persimmon Sheet Bread
- Peel and shred the persimmons. Set it aside.
- Preheat the oven to 325 F. Line 9X 2 pan with parchment paper and spray with nonstick spray.
- Place the flour, baking soda, baking powder, and salt in a small bowl. Whisk until incorporated.
- Place egg and sugar in the mixing bowl. Beat on low speed until pale in color. Add the oil, vanilla, and milk. Add the flour mixture and gently mix until the batter is smooth. Stir in the persimmon. Use a spatula to combine the mixture fully. Pour the batter into the prepared pan and bake until the toothpick comes out clean- about twenty to twenty-five minutes. Start checking at twenty minutes. Let the cake cool down.
- Frost the cake.
Nutrition
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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