With over 250 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.
By Candice Walker on February 24, 2019 (Last updated October 31, 2023) This post may contain affiliate links. Read my disclosure policy.
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 breadthey’ve ever had:
“This is the most delicious bread I’ve ever made!”
“Super moist, not too sweet, perfect combination of spices!”
“The texture of this bread is amazing.”
“Fluffy, moist, and super duper delicious!”
“…the smell was absolutely heavenly while it baked.”
Want the complete scoop on baking with this fruit? Read my thorough persimmon guide.
🌟Why You’ll Love This Persimmon Bread Recipe
Easy for beginners – I have tested this recipe thoroughly to make sure it’s accessible for beginner bakers and provided easy-to-follow instructions for every step.
Over 250 5-star reviews – Ratings don’t like, and this persimmon bread recipe is has won the hearts of many readers.
Persimmon flavor is the star of the show – Persimmons are my favorite winter fruit. They’ve got all the fall and winter spice flavors, and overripe persimmons are irresistibly sweet and delicious.
Moist texture – This bread has the texture of the best banana bread, moist and scrumptious. You’ll never have a dry, cakey bread with this recipe!
Great way to use ripe persimmons – Persimmon lovers can always eat these lovely fruits as they are, but I think they really shine in baked goods like this bread, these persimmon cookies, or these persimmon muffins.
🧾Ingredients for Persimmon Bread
Persimmonpulp – I prefer to use Hachiya persimmons because they have a better yield, but Fuyu and American also both work. Your persimmons must be really ripe and mushy (think a super squishy and soft texture) for this recipe to work best. To ripen persimmons, leave them on the counter at room temp. Then pulse them into a puree.
All-purpose flour – Some readers have tried using gluten-free flour substitutes with success, but I haven’t tested it myself.
Unsalted butter – It’s better to use unsalted butter in baking so that you can control the salt content yourself.
Whitesugar – Use white granulated or white cane sugar.
Spice mix – I use a combination of cinnamon, nutmeg, and cloves to spice this bread with fall flavors. You can also substitute with pumpkin spice.
Vanilla extract – Try to use a high-quality vanilla extract for this recipe.
Eggs – These act as the binder for the mix.
Salt – I usually use kosher or sea salt in this recipe.
Baking soda – This is the raising agent that helps the persimmon bread rise. Baking soda uses the acidity from the fruit to activate.
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.
Preheat your oven to 350F. Lightly grease the surface of a 9x5x3 loaf pan with butter or a non-stick baking spray. I like to use a non-stick loaf pan for easy results.
Peel your overripe persimmon and pulse them in a food processor.
In your medium bowl, sift the dry ingredients together (flour, salt, baking soda, cinnamon, nutmeg, and cloves). If you don’t want to sift them, you can also whisk them together to break down any clumps.
In your large bowl, cream together the butter and sugar until well incorporated and they have a light, fluffy texture.
In the small bowl, beat the eggs and vanilla extract with a whisk.
With a hand mixer or standing mixer, slowly pour the egg mixture into the creamed butter and sugar and mix them together well.
Next, add in the persimmon puree. Mix until just incorporated.
Add the flour mixture to the wet ingredients one-third at a time. Mix until just incorporated. It will be a very wet batter.
Pour the batter into the greased loaf pan. I sometimes like to top the batter with very thinly sliced Fuyu persimmons for decoration.
Cook the bread for 1 hour until a toothpick inserted into the bread center just barely comes out clean. Take care not to overbake it as the texture will not be as moist.
🧡 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.
With over 250 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.
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
* Usually when baking in a glass pan, the temperature should be 25 degrees lower, and will take up to 10 minutes longer – this recipe has not been tested in a glass pan, but in a non-stick pan (see photos).**If you plan to decorate the top of the loaf with persimmon, know that it keeps the center from cooking evenly with the sides of the loaf. The center of the loaf will need longer to cook than the sides. For best results, do not top the loaf with persimmon. If you do, slice them VERY thinly.Additional 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.
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.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
