Persimmon Bread Recipe: How to Make A Warm Twist

Nothing says autumn quite like a warm loaf of persimmon bread fresh from the oven. This persimmon bread recipe combines the sweet, subtle flavor of ripe persimmons with comforting spices for a perfectly balanced bread that pairs well with morning coffee or an afternoon tea. Easy to make, and with ingredients you likely have on hand, this is one bread recipe you’ll want to make again and again throughout the season.

Persimmon Bread Recipe

Recipe by soukaynaCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

250

kcal

This persimmon bread recipe combines sweet, ripe persimmons with warm spices, creating a moist and tender loaf that’s perfect for fall mornings or holiday gatherings.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup persimmon pulp (from about 2 ripe Hachiya persimmons)
½ cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)

Directions

Prepare the Batter: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
Mix Wet Ingredients: In a separate bowl, blend the persimmon pulp, melted butter, eggs, and vanilla until smooth.
Combine and Add Mix-ins: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in nuts and raisins if using.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

Use Ripe Persimmons: Only very soft Hachiya persimmons will yield the right sweetness and texture for this bread.
Nut-Free Option: Omit walnuts or pecans for a nut-free version.
Add Variety: Swap raisins for dried cranberries or chocolate chips for a new flavor profile.

Tips for the best Persimmon Bread Recipe

Mash Thoroughly: Ensure the persimmon pulp is smooth for a consistent texture.
Test for Doneness: Check the center of the loaf after an hour; over-baking can make it dry.
Room Temperature Ingredients: This helps the ingredients combine more smoothly, resulting in a tender crumb.

Recipe Variant

Persimmon Pumpkin Bread: Add ½ cup pumpkin puree to the wet ingredients and increase the spices slightly (add an extra ¼ tsp cinnamon and a dash of cloves) for a delightful pumpkin-persimmon fusion loaf.
Apple bread recipe: For a sweet breakfast or brunch, a nice dessert with several flavors.

FAQ

Can I use Fuyu persimmons instead of Hachiya?

Fuyu persimmons are firmer and less suitable for baking. If you only have Fuyus, try mashing them thoroughly and adding extra sugar.

How should I store persimmon bread?

Wrap in plastic wrap and store at room temperature for up to 3 days or refrigerate for a week. You can also freeze slices for up to 3 months.

Is it possible to make this recipe vegan?

Substitute eggs with a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water per egg) and use coconut oil instead of butter.

For another seasonal favorite, try our Boursin Pasta Recipe—its creamy, herbed flavors offer the perfect savory pairing with a sweet slice of persimmon bread.

This persimmon bread recipe offers an autumnal touch that’s hard to resist! Its tender crumb, subtle sweetness, and warm spice blend make it a versatile treat for breakfast, a snack, or even dessert. Whether you’re new to baking with persimmons or a seasoned fan, this bread is sure to become a fall favorite in your home. Experiment with add-ins like nuts or cranberries for your twist on this classic seasonal loaf. With a few simple steps, you’ll be enjoying the flavors of fall in every bite!