Persimmon Bread with Blueberry and Chia Seeds

Persimmon Bread with Blueberry and Chia Seeds

This Persimmon Bread with Blueberries and Chia Seeds is moist, lightly sweet, and packed with fruit flavor. Made with ripe persimmons, juicy blueberries, and chia seeds, this easy quick bread is perfect for breakfast, snacking, or brunch.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Persimmon Bread, Persimmon Bread with Blueberry and Chia Seeds

Servings:

Calories: 355kcal

Author: Sharon Farnell

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

Preheat oven to 350 degres.
Spray a loaf pan with cooking spray.
Whisk dry ingredients together in a large bowl.
Process or blend 2 persimmons until smooth. Beat in wet ingredients with a whisk or hand mixer until a smooth batter forms.
Fold in the pecans and blueberries until well incorporated.
Pour batter into prepared loaf pan.
Top with sliced persimmon.
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

Stir ingredients together to combine.

Nutrition