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:

  • “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.”
Baked quickbread loaf decorated with sliced persimmon next to a striped kitchen towel.

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

  • Persimmon pulp – 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.
  • White sugar – 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.

Orange pulp being processed in a food processor next to a window.
  • 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.
Sifting flour into a glass bowl.
  • 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.
Scraping the sides of a metal bowl with a rubber spatula.
  • Next, add in the persimmon puree. Mix until just incorporated.
Pouring flour into a metal stand mixer bowl.
  • Add the flour mixture to the wet ingredients one-third at a time. Mix until just incorporated. It will be a very wet batter.
Pouring batter into a loaf pan from a stand mixer bowl.
  • Pour the batter into the greased loaf pan. I sometimes like to top the batter with very thinly sliced Fuyu persimmons for decoration.
Quickbread being released from a metal loaf pan.
  • 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.

📋Persimmon FAQs

When are persimmons in season?

Fuyu persimmons come into season around September and can linger into December. Hachiya persimmons tend to arrive later, usually from October through late December.

Are persimmons good for baking?

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.

What’s the difference between Fuyu and Hachiya persimmons?

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.

Can persimmons be eaten raw?

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.

Do persimmons taste like apples?

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.

A loaf of quickbread on a white countertop.

If you like this recipe, you’ll love these other creative ways to use persimmon in savory recipes and sweets!

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Author: Candice Walker

Persimmon Bread

4.96 from 315 votes
Print Recipe Save
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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Calories: 300kcal

Equipment

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
US Customary – Metric

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

* 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.
  • 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.

Nutrition

Calories: 300kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 399mg | Potassium: 127mg | Sugar: 18g | Vitamin A: 415IU | Vitamin C: 19.6mg | Calcium: 24mg | Iron: 1.9mg
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.

340 Comments

  1. I JUST RECEIVED A LOT OF PERIMMON BUT HAE NEVER CXOOKED WITH THEM.
    WHAT IS THE EASIEST WAY TO PULP THE PERSIMMON. i WOULD LIKE TO MAKE TONIGHT
    HOW DO I TELLIF THEYARE RIPE ENOUGH TO COOK WITH. THANKS FOR YOUR HELP

    Reply

    1. Hi Sandy,
      If you’re looking to get them ripe quickly, Rhoda in the comments recommended freezing them overnight. I’ve never tried it, but it makes sense to me.
      They need to be very, very mushy. To the point where you can’t pick them up without squishing them.
      Good luck and enjoy!

      Reply

  2. 5 stars
    I received a dozen persimmons from a friendly neighbor and found your recipe. Hoped to make for Thanksgiving, but none were ripe. Today I had enough ripe persimmons for the recipe and decided to make ahead and freeze for Christmas. The bread smelled so good when I took it out of the oven that I couldn’t resist and cut off a piece. Yum! This recipe is a keeper. We will enjoy this loaf now and I’ll make more for Christmas when the rest of the fruit is ripe. Thank you so much for this delicious addition to my quick bread recipes.

    Reply

  3. 5 stars
    For the gluten intolerant folks, I replaced the flour with Bob Red Mill’s 1 to 1 gluten free baking flour. It turned out so well, huge hit with my family. Will be making this again. Yummy.

    Reply

  4. 5 stars
    Happy Thanksgiving!
    My older man older neighbor bought me a bowl of beautiful persimmons from his tree the other day. . A touching gesture in that he remembered how much my Mom loved them and he know how much I was missing her. While she was sick, he would always give me a few for her.
    I made this recipe this morning as a way of giving thanks for the kindness of a neighbor. Followed the recipe exactly. The bread turned out perfectly. I will be sharing this as a dessert for our Thanksgiving today- and made a loaf for my thoughtful neighbor.

    Reply

    1. Happy Thanksgiving, Rose! How sweet of him… these touches of kindness make all the difference.
      I’m so glad you liked it and get to share it with your neighbor and guests.
      Sending love your way! Thank you for sharing.

      Reply

  5. 5 stars
    My first adventure into the world of persimmons , and such a grand experience! I have always wondered about this fruit, and now I know it is delightfully sweet and very adaptable to recipes. I followed the recipe mostly , only changing the bread pan prep to spraying with Pam, the dusting generously with cinnamon sugar. I also added a cup of chopped walnuts to the batter.
    Thank you for a recipe I am sure I will use again.

    Reply

    1. Welcome to the world of persimmon, Nancy! They really are a special fruit. You can try them in oatmeal, too… that is one of my favorites.
      Thank you so much for sharing… I’m glad you liked the recipe 🙂

      Reply

    1. I have never replaced the eggs in this recipe but use 1/4 cup of of unsweetened apple sauce with 1/2 a teaspoon baking soda should mix together for the proper consistency. 1/4-1/2 of a smashed banana should work, too. I can’t guarantee it will come out since I’ve never done this substitution, myself. Please report back on how it goes!

      Reply

  7. Very excited to try this recipe! I only have oat flour, is that okay to use? Should I adjust any of the other ingredients to accommodate?
    Thanks so much!

    Reply

    1. It will work if you replace it by weight instead of volume. So you’re looking for 150 grams of oat flour for the 1 1/4 cups of flour. I have never done this substitution myself, so I can’t guarantee it will work out. Please report back on how it goes!

      Reply

  8. You can trow them in the freezer overnight and then thaw the next day and they will be soft and ready to cook with👏

    Reply

    2. 5 stars
      I’m assuming that your comment has to do with using Fuyu persimmons rather that Hichaya but the initial thread got lost. Yes, this is the trick for using Fuyu persimmon: Freeze them and thaw them. They are not as pungent and sweet as the Hichaya ones but they will work.

      Reply

    1. Two weeks is a long time! They must have been very, very underripe. You can put them in a paper bag with a banana or an apple. Close the bag and leave it at room temperature. Hopefully this will get you there faster.

      Reply

      1. I have 3 little paper loaf pans I’d like to use so I can give these breads as gifts. Can you tell me how I should adjust the temp or cooking time?

        Reply

        1. Debbie, I’ve never baked it in mini loafs before, but here is what I recommend doing…
          Test one loaf first. Reduce the oven temperature 25 degrees and bake it for 25 minutes. Then, check it with a toothpick every 5 minutes until it comes out clean. Then cook the others for that long.
          Anyone else have a good suggestion?
          Also, if you give it a try, please report back!

          Reply

          1. 5 stars
            I tried this with small loaf pans, baking at 325°F as you suggested. They took 49 minutes to bake and are beautiful.

  10. 5 stars
    Oh my, this was delicious! Really unusual. I loved it. The cake was very dark in appearance and I worried it was over baked yet it was still extremely moist. I had some leftover persimmon purée so I mixed it with icing sugar to make a glaze. The whole family loved it. Thank you.

    Reply

  11. This is the first time I’ve baked with persimmons. The bread was delicious and very moist. I didn’t have cloves so I used allspice so the taste may have been a little different. I was pleased with everything about this bread.

    Reply

  15. Hello. I live in Indiana and we have wild persimmons. I ended up with 8 cups of pulp today. I have only ever made persimmon pudding; I am wondering if anyone has used wild persimmons in the recipe.

    Reply
4.96 from 315 votes (198 ratings without comment)

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