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Persimmon Blueberry Chia Bread
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Persimmon Bread with Blueberry and Chia Seeds

Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch, Dessert
Keyword: persimmon
Servings: 8

Ingredients

Persimmon Bread

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoon baking soda
  • ¼ teaspoon fresh grated nutmeg
  • ¼ tsp ground allspice
  • ¾ cup light brown sugar
  • ¼ cup chia seeds
  • 2 ripe Fuyu Persimmons, puréed (about a half a cup) 
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 stick butter, softened
  • ½ cup pecans (chopped or halved)
  • ½ cup fresh blueberries 
  • 1 ripe Fuyu Persimmon, sliced thinly

Honey Butter

  • 2 tbsp softened butter
  • 1 tbsp honey
  • a pinch of sea salt

Instructions

  • Bread
    1. Preheat oven to 350 degres.
    2. Spray a loaf pan with cooking spray.
    3. Whisk dry ingredients together in a large bowl.
    4. Process or blend 2 persimmons until smooth. Beat in wet ingredients with a whisk or hand mixer until a smooth batter forms.
    5. Fold in the pecans and blueberries until well incorporated.
    6. Pour batter into prepared loaf pan.
    7. Top with sliced persimmon.
    8. Bake on middle rack of oven for 45-55 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 45 minutes before removing from pan.
    Honey Butter
    1. Stir ingredients together to combine.