With over 300 5-star reviews, this persimmon bread recipe has become a long-time reader favorite. The texture is super moist and fluffy, it’s the perfect combination of spices, and not too sweet.
Here’s what people are saying about the best persimmon bread they’ve ever had:
Want the complete scoop on baking with this fruit? Read my thorough persimmon guide.
🌟Why You’ll Love This Persimmon Bread Recipe
🧾Ingredients for Persimmon Bread
See the recipe card for full information on ingredients and quantities.
🧡 Pro Tip 🧡
Use very ripe and mushy persimmons for your puree. The riper they are, the sweeter they taste. Also, the mushiness of the ripe persimmon makes it so the persimmon can be evenly distributed throughout the batter. Discard as much of the persimmon skins as possible when baking for the smoothest texture.
👩🍳How to Make Persimmon Bread
Before starting, you will need to have three bowls ready: 1 large, 1 medium, and 1 small. You will also need your pureed Hachiya persimmon pulp.
🧡 Pro Tip 🧡
To make sure your bread retains its moist texture, let the bread cool completely in a sealed environment. Use a plastic bag or large resealable container. Then, leave the bread overnight and enjoy it in the morning.
📋Persimmon FAQs
Fuyu persimmons come into season around September and can linger into December. Hachiya persimmons tend to arrive later, usually from October through late December.
Persimmons are wonderful for baking. When they ripen to become mushy and sweet, they’re so easy to incorporate into different batters from persimmon cookies to persimmon pancakes.
Fuyu persimmons are small, squat, and can be enjoyed like apples – skin and all. When ripe, they’re sweet, slightly tangy, and perfect for snacking on.
Hachiya persimmons are longer and heart-shaped with a bright orange color. They’re incredibly astringent when not fully ripe. You must wait until they’re soft and ripe to eat them, or else they’ll taste sharp.
Absolutely! Persimmons can be enjoyed raw, and are extra delicious when ripe. Simply peel the skin (if it’s an astringent Fuyu) and slice it into wedges. You can also use them in salads, baked desserts, or even as a topping for yogurt.
They are not that similar. Apples are sweet and often have a tart edge, whereas persimmons are sweet with more of a honeyed flavor with warm spice, Unripe Hachiya persimmons are super astringent and sour, so wait until they ripen for a sweet taste.
🧡 Related Recipes
If you like this recipe, you’ll love these other creative ways to use persimmon in savory recipes and sweets!
I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.
Persimmon Bread
Print Recipe SaveEquipment
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 eggs room temperature
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter room temperature, plus more for greasing your loaf pan
- 3/4 cup sugar
- 1 cup persimmon puree Hachiya preferred
Instructions
- Preheat to 350F. Lightly grease your 9x5x3 loaf pan.
- In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
- In a large bowl, cream the butter and sugar.
- In a small bowl, beat the eggs with the vanilla extract.
- With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.
- Add the persimmon. Remove from mixer.
- With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/3 at a time. Mix with a rubber spatula until just incorporated.
- Pour into loaf pan*. Optional to top with thinly sliced persimmons.**
- Cook 48-55 minutes until a toothpick inserted into the center comes out clean.
- Cool completely. I let it cool overnight and have it for breakfast!
Video
Notes
- Use very ripe and mushy persimmons. The riper, the sweeter. Also, the mushiness of the ripe persimmon makes it so the persimmon can be evenly distributed throughout the batter.
- Note that the batter is very wet, so don’t be concerned with this texture.
- For zero sticking when baking, I use a non-stick loaf pan.
- Fuyu or Hichaya? Although I prefer to eat slightly under-ripe Fuyu persimmons for snacks on the go, the over-ripe hachiya works best in the batter of this recipe. I use sliced Fuyu persimmons for the top of the bread.
- Discard as much of the persimmon skins as possible when baking for the smoothest texture.
Great recipe! It works with gluten-free flour too. Thank you for sharing!
I loved this bread! Did a few things differently and the texture was still great- moist but not wet.
I used white whole wheat flour.
I used 2 large super ripe haichis inc the skin. I just mashed and whipped them with a whisk to total 1 and 1/2 CUPS.
I added 1/2 CUP raisins and 1/2 cup chopped pecans
I used brown sugar
I used cinnamon nutmeg ginger cardamom to equal a total of 2 t1s
I have tried this recipe 3 time. I have it for 55 to 60 minutes in the oven, when I take out it looks nice and puffy, after 5 to 10 minutes it sinks not puffy anymore. What am I doing wrong 😔. Don’t get me wrong it’s very good. I’m a timer at making bread. Help!
Hi Olga… what a disappointment! Here are a few things that can cause a quick bread to deflate after resting… any chance one of these were the case?
– It was overmixed, which can cause any air pockets to collapse.
– It sat too long after mixing and before baking. This can affect the leavening agent.
– Your oven temperature might be too hot compared to what it is set to. Is the outside browning quickly? This would be a good tell.
– Your leavening agent is expired.
It isn’t a super lofty bread, but it shouldn’t be sunken in the middle.
Yummy! I was out of so many ingredients but it still turned out perfect!
I had to replace 1 egg w mashed banana. I replaced the clove and nutmeg with a 1/4 tsp of cardamom. I add walnuts and chocolate chips. Delish!
Best ever! I add chopped walnuts to it. My father absolutely loves it. I’m making 5 loaves for Thanksgiving