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    Persimmon, Pecan & Blueberry Bread

    Become a fan of this unusual fruit with our delicious take on banana bread!




    Makes 1 loaf

    Prep Time

    15 minutes

    Cooking Time

    50 minutes

    "Make your autumn mornings brighter with this fruit and nut loaf. Perfect to serve with a generous amount of butter."

    Here's what you'll need...

    • 150g of spelt flour
    • 1/2tsp salt
    • 1tsp baking soda
    • 1tsp bicarbonate of soda
    • ½ tsp allspice
    • 100g of brown sugar
    • 2 large eggs
    • 1tsp pure vanilla extract
    • 100g of butter
    • 200ml of buttermilk
    • Zest of one orange
    • 2 permissions
    • Punnet of blueberries
    • 60g of chopped pecans

    Here's how it's done... Step 1

    First, pre-heat your oven to 200 degrees/180 fan/gas mark 6. While that’s heating up, add your baking soda, bicarbonate of soda, allspice, and brown sugar into a large bowl and mix everything together well.


    Step 2

    Create a well in the middle of the bowl to crack the eggs into and mix them in. Then, using a food processor, blend 2 persimmons until smooth.


    Step 3

    Add the blended persimmons to the mixing bowl along with the butter, buttermilk and vanilla extract. Beat these until a smooth batter starts to form. Fold the orange zest, blueberries and pecans into the batter.


    Step 4

    Finally, pour the batter into a prepared loaf tin before baking in the oven for 45-55 minutes. To check it’s cooked, put a toothpick into the centre and it should come out clean. Allow for the bread to cool for around 45 minutes before you cut into it.



    Top with sliced persimmon to serve.



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