Spiced Prune and Persimmon Bread

There is really nothing like the cooler weather to nudge me to turn on the oven and bake something sweet and delicious. The sweet aroma of this spiced prune and persimmon bread, filling up the house, on a gloomy day is such a treat!

This easy to bake bread is comforting, perfectly moist and so rich in flavor. It’s full of warm spices that accentuate caramel notes from the sweet prunes and elevate the cinnamon honey flavor of fresh Fuyu persimmons. It’s persimmon season in California and it just so happens to be one of my favorite fruits, so I’m using them every way I can. The trees around my neighborhood are loaded with fruit that look like ornaments stringed along the barren trees, spreading even more holiday cheer. Combine fresh persimmons, warm spices and delicious sweet prunes it’s the perfect baking trio. I’m excited to share the recipe for you to enjoy in your own home.

Any type of baked bread that includes fruit can most certainly double as breakfast- in my opinion! If you think about it-it includes fruit, fiber and vitamins from the prunes and healthy fat from the walnuts, add a side of protein and you are good to go. So whether you’re whipping this up as a dessert or breakfast, you really can’t go wrong. This is another combo that is sure to surprise and a delicious spin on the known favorites like banana, pumpkin or zucchini bread.

Wine Country Jubilee

Back in October I had the incredible opportunity to attend Wine country Jubilee hosted by Cherry bombe in partnership with my friends over at California prunes. Wine country jubilee was a surreal and inspiring weekend, surrounded by entrepreneurs, farmers, winemakers, chefs, authors. These incredible women shared their experiences, triumphs and obstacles in their own professions. The energy in the room was electric and I soaked up every second, honestly in complete awe that I was there. To top it off we were nestled in the stunning Napa valley with its amazing scenery, which was just mesmerizing with rows and rows of fall colored vineyards. We networked over the most amazing wine and food, I’m still dreaming of the bakers brunch we had and the CA GROWN dinner. We had time for some fun filled activities like biking through Calistoga, exploring downtown and making our own flower centerpieces! I came home with a full belly and so grateful to have connected with such an inspiring group of people.

This Spiced prune and persimmon cake was inspired by a dessert we were served at one of our dinners. A single and delicate chocolate persimmon was served and topped with a wafer leaf, almost too pretty to eat. It was filled with vanilla ice-cream and spices. It tasted like fall in a bite. I knew I had to combine my love for persimmons and prunes with the same warm spices!

Why prunes?

California prunes offer a natural sweetness that is not overpowering in baked goods, and can help you lower the amount of sugar used in a recipe. They add caramel notes and chewy goodness that is hard to get from other dried fruits. Yes. We all know that prunes do wonders for digestion, but the possibilities are quite endless when working with them in the kitchen. Whether you’re going sweet or savory in the kitchen, the flavor combos that prunes elevate may surprise you! Take my Homemade Chamoy sauce for example, it’s sweet, spicy tangy all in one and better than anything you can find store bought.

_{California Prune Health Benefits:}

• A single serving of prunes has 3 grams
  of soluble and insoluble fiber as well
  as sorbitol to help maintain a healthy gut

• Prunes are a convenient and delicious
  way to add more fiber to the daily diet

• Prunes are an excellent source of Vitamin K
  and a source of manganese which contribute
  to the maintenance of normal bone

• Prunes include boron, potassium, copper, and
  Vitamin B6 that all may support healthy bones

California prunes are rich in antioxidants and vitamins that actually support overall health and vitality. If you ask me, all the health benefits are just an added bonus of these delicious bites that I will gladly eat as a tasty snack any day of the week. They really can be a snack or treat like in this spiced prune and persimmon bread.

Something that I find super interesting is that not all plums can be prunes. California prunes are made from a specific variety called Petit d ‘Agen, that was brought over from France during the Gold Rush and was grafted onto wild American plum stock. This variety of plum has just the right amount of sugar to ripen on the trees.

California has ideal conditions to grow these delightful gems. Did you know California grows 99% of the total United States production of prunes and 40 % of the worlds supply. Today there are about 46,000 acres of California prune orchards concentrated in the Sacramento and San Joaquin Valleys. The valley is full of blooms and beauty come spring and the smell is something I wish I could bottle up . One tree can take 4-6 years to produce but when it gets going they can produce for over 30 years and yield 150-300 plums yearly!

Not all persimmons are created equal

Let’s talk about persimmons because sadly they are one misunderstood fruit, while some people rave about their sweet and delicious flavor, others are left wondering why their experience was unpleasant and downright unforgettable, in the worst way . One thing to note is that not all persimmons are created equal, they can be categorized in two groups, astringent and non-astringent. If you’ve ever bit into a persimmon and were left with an extremely dry mouth feeling and yucky after taste, that persimmon was high in tannins. Tannins are a compound that causes persimmons to be astringent, they mellow down as the fruit ripen. Astringent varieties should be left to fully ripen before eating, while non-astringent varieties can be eaten when they have blushed either at firm or soft full ripeness. In California the two most commonly found varieties are Fuyu (non-astringent) and Hachiya (astringent) Hachiya varieties are left to fully ripen and transform to a delicate pulp that is full of honey like flavor. The pulp is used to bake, used in shakes or jams.

Fuyu persimmons (pictured below) are my personal favorite, they are great for fresh eating and can be eaten at different level of ripeness. They have a crisp texture when firm with hints of sweet cinnamon and honey. If left to fully ripen to have a sweet Jam texture perfect to spread over toast.

As long as you are eating a persimmon at it’s prime level of ripeness they are a delicious fruit that can be enjoyed in so many ways.

Gather the Ingredients:

Fuyu persimmons– Fuyu persimmons are non-astringent and can be eaten while still firm, they are sweet, with a slight crunch and cinnamon honey taste. For this recipe I wanted to have small bites of persimmon throughout instead of just the pulp, so it’s super important that Fuyu persimmons are the ones used for best flavor.

California prunes- For the best quality look for California grown prunes! They are harvested at the perfect level of sweetness that adds those sweet caramel notes to our spiced prune and persimmon bread.

*Keep leftover prunes in an airtight container to maintain freshness

Flour- For the base of our bread and for best results use unbleached All-purpose flour

Dark brown sugar– Brown sugar is combined with molasses giving the bread subtle sweet and smoky notes

Warm spices-Cinnamon, allspice, ginger, nutmeg marry in the baking process creating flavor and incredible aromatics

Walnuts- Add a nutty flavor and some crunch to our spiced persimmon bread

Sour cream- Tangy sour cream balances out the sweetness and adds in rich moisture

Vanilla extract- Baked goods need vanilla extract; it just elevates all the flavor profiles.

Salt– Dash of salt to balance out the sweetness and also enhances all the flavors

Unsalted butter- I like using unsalted butter so that we can control how much salt we are putting in our bread.

Eggs- Eggs are our binding ingredient that also helps with structure.

Baking soda– Is our leveling agent that will help our bread rise

Tips for baking the best bread

• Have all ingredients at room temperature
• The butter should be at a spreadable consistency not melted or hard. If your home is on the colder side, placing it in the microwave for 10 sec intervals at a time, can help soften it in a pinch.
• Pre-measure all your spices in a small dish and set aside
• I use a stand mixer to beat the butter and sugar, but it can also be done with a hand held mixer or by hand if you’re up for a workout.
• Fuyu persimmons should be ripe but mildly firm, since we will be chopping them

It really makes me feel good to make recipes that are not only flavorful but that are loaded with things that are also wholesome! I hope that this spiced prune and persimmon bread makes it to your kitchen and is enjoyed thoroughly.

This post is a paid partnership with CA Prunes, all opinions expressed are my own. Check out more delicious recipes using prunes at Californiaprunes.org