There’s something magical about the first slice of warm, fragrant persimmon bread fresh from the oven. This persimmon bread recipe has been my go-to ever since I stumbled upon a bag of overripe Hachiya persimmons at a farmers market one chilly November morning. At the time, I wasn’t even looking for them—but once I learned how sweet and pudding-like those soft persimmons became, I knew I had to bake them into something special.
This persimmon bread recipe fits perfectly into the cozy baking season, ideal for fall brunches, holiday gifts, or even as a simple afternoon snack with tea. It’s spiced just right, not too sweet, and it’s one of those quick breads that tastes even better the next day (if it lasts that long). If you’ve never baked with persimmons before, you’re in for a treat that’s both nostalgic and new.
Table of contents
Why This Persimmon Bread Recipe Just Works
What makes this persimmon bread recipe a keeper? Let’s start with the star ingredient: ripe Hachiya persimmons. When they’re fully soft they practically melt into the batter, adding moisture and a natural sweetness that’s hard to beat. Their honeyed, almost apricot-like flavor pairs beautifully with warm spices like cinnamon, nutmeg, and clove.
Another reason this recipe works so well is the texture. It’s tender and dense (in the best way), thanks to a balance of oil and persimmon pulp. I use brown sugar for extra depth, plus a dash of vanilla for cozy bakery vibes. Optional add-ins like chopped walnuts or dark chocolate chips can take it to the next level without overpowering the persimmon flavor.
The batter comes together in one bowl, no mixer required, and bakes up into a loaf that fills your kitchen with the most comforting aroma. And yes, it freezes beautifully, so you can make extra loaves now and enjoy them whenever the craving strikes.
Customization options? Plenty. You can go vegan, gluten-free, nut-free, or even make it as muffins. I’ll cover those tweaks in the next sections. Whether you’re a seasoned baker or a total newbie, this persimmon bread recipe is forgiving, flexible, and absolutely delicious.
Recipe Card
Persimmon Bread Recipe
8
servings15
minutes1
hour250
kcalThis 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.
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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.
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Tips for the best Persimmon Bread Recipe
- Use the Right Persimmons: The key to a great persimmon bread recipe is using very ripe Hachiya persimmons, the kind that are soft, almost jelly-like. If they’re still firm, they’ll be astringent and unpleasantly bitter. Let them ripen at room temperature until they practically collapse in your hand.
- Don’t Overmix the Batter: As with most quick breads, overmixing leads to a tough loaf. Stir until the ingredients are just combined, lumps are okay. This keeps your bread light and tender.
- Line the Pan: Persimmon bread can be a little sticky, so I always line the loaf pan with parchment paper, leaving some overhang to lift it out easily. It also makes cleanup a breeze.
- Rest Before Slicing: Let the bread cool completely before slicing to allow the crumb to set. Even better, wrap it and let it sit overnight. The flavor deepens, and it slices more cleanly the next day.
Fun & Flavorful Variations of the Classic Persimmon Bread Recipe
1. Walnut and Rum Persimmon Bread
This one’s my personal go-to around the holidays. Add ½ cup of chopped toasted walnuts and a splash (about 1 tablespoon) of dark rum to the batter. The rum adds warmth and complexity that pairs beautifully with the sweet persimmons and spices. Bonus: it makes your kitchen smell like a rustic bakery!
2. Persimmon Bread with Chocolate Chips
For a dessert-like twist, fold in ¾ cup of semi-sweet or dark chocolate chips before baking. The rich chocolate creates little molten pockets throughout the bread and complements the soft, fruity crumb in the most irresistible way.
3. Persimmon Banana Bread Fusion
Got a ripe banana lingering in your fruit bowl? Mash it and swap out about ½ cup of the persimmon pulp with banana. This combo gives you the best of both worlds—earthy banana flavor and sweet persimmon richness with a perfectly moist crumb.
4. Vegan Persimmon Bread
To make this bread vegan, replace the eggs with flax eggs (2 tablespoons ground flax + 6 tablespoons water) and use a plant-based milk or just skip the dairy altogether if your recipe is oil-based. It still turns out incredibly moist and flavorful.
FAQs
Fuyu persimmons are firmer and less suitable for baking. If you only have Fuyus, try mashing them thoroughly and adding extra sugar.
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.
Substitute eggs with a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water per egg) and use coconut oil instead of butter.
Wrapping It Up
So there you have it—everything you need to know to master this persimmon bread recipe, from ingredients to storage tips and tasty variations. Whether you’re baking a cozy loaf for fall, using up a bounty of ripe fruit, or surprising someone with a unique homemade treat, this recipe is your golden ticket to something special.
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.
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