Persimmon Sheet Bread
Discover the rich, spiced flavors of homemade persimmon 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.
Servings: 18 people
Calories: 372kcal
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
Calories: 372kcal | Carbohydrates: 38g | Protein: 4g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 362mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 398IU | Vitamin C: 0.004mg | Calcium: 57mg | Iron: 1mg