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persimmon pecan quickbread

Persimmon Pecan Bread

Yield: one 9x5-inch pan plus two 4x6-inch pans
Author: Maryanne Cabrera


  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 1 cup unsalted butter, melted, slightly cooled
  • 4 large eggs, lightly whisked
  • 3 Tablespoons dark rum
  • 2 cups persimmon puree (used hachiya variety)
  • 2 cups pecans, lightly toasted, roughly chopped


  • Preheat oven to 350 degrees. Grease a 9x5'' loft pan. Set aside two 4x6'' aluminum mini loaf pans.
  • In medium bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon. Set aside.
  • In a large bowl, combine brown sugar, sugar, and melted butter. Use a study spatula to mix together. Add eggs and mix until incorporated.
  • Add about 1/3 of flour mixture to large bowl. Fold to combine.
  • Stir rum into persimmon puree. Add half of puree to mixing bowl. Mix, follow with another 1/3 of flour mixture. Mix, add remaining puree. Mix and adding remaining flour mixture. Stir together until there are no longer any dry streaks of flour.
  • Add pecans and fold until thoroughly distributed.
  • Transfer half of batter to prepared 9x5'' loaf pan. Divide remaining batter between two smaller loaf pans.
  • Bake 9x5'' loaf for 50-60 minutes until toothpick inserted in center of bread comes out clean. The smaller loaf should bake for about 40 minutes.
  • Let bread cool in pan for a couple of minutes before unmolding. Allow bread to come to room temperature before slicing.