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. 4 stars
    Only took half an hour to cook to completely dry with a skewer. Good thing I was putting some cheese toast in the oven or it would have been very overdone

    Reply

    1. Hi Lisa,
      Thanks for letting us know! It is possible that your persimmons were not ripe enough, since that is where most of the moisture for this bread comes from. The recipe will cook faster without that extra moisture you get from really mushy persimmons. It isn’t currently persimmon season in the US… may I ask where you got your persimmons from, if you used dried, if you used puree, and what kind of persimmons you used?
      I am just surprised since there are over 200 reviews on this recipe and I’ve made it at least 3 dozen times myself.
      I’d love to help you figure out what happened, so more information will be helpful.
      Thank you,
      Candice

      Reply

      1. I’m not Lisa but I was educated with your response and will definitely consider all those factors when I make your recipe in the near future

        Reply

  2. 5 stars
    Really delicious recipe. I don’t like persimmons but I love this loaf cake. I like the recipe exactly as is (minus the fruit slices on top) but I’ve also made it with oil when I was out of butter and it turned out amazing. I’ve also made it without cloves when I ran out and it was still delicious. This one is going in my personal recipe book, I highly recommend it!

    Reply

    1. I’m so glad you love it and have made it so many times, Autumn. Thank you for sharing your success making it with oil instead of butter… enjoy!

      Reply

  3. 5 stars
    Great recipe! I used coconut oil in place of butter and brown sugar rather than regular because that’s what I had on hand. The balance of spices and persimmon flavor is delish. It was gobbled up immediately!

    Reply

  5. 5 stars
    Lovely recipe—amazing aroma and flavor. I added 2/3 cup chopped walnuts (tossed in 1Tbsp flour so they wouldn’t sink to the bottom of the loaves). Because I wanted to give some of the bread as gifts I divided the batter into 3 mini loaf pans (baked 35-37 minutes). Next time I’ll add dried cranberries, too. Thank you for sharing the recipe. 💜

    Reply

  6. 5 stars
    Delicious and easy to make. I used Monkfruit sweetener instead of sugar and next time will use less Monkfruit (1/2 cup) and will grind the Monkfruit sweetener so it doesn’t create a grainy texture to the bread. If that doesn’t work I will continue to reduce the amount of Monkfruit sweetener to get the taste just right. Thanks again for a great recipe! 🙂

    Reply

  7. We just harvested about 75 Fuju persimmon from our very own tree. Delicious right from the tree, but we hope to puree the ripest ones & use in this recipe.

    Reply

  8. 5 stars
    This was amazing! I waited patiently for my persimmons to ripen (not even sure what kind of persimmons they were, just goes to show this recipe goes with any persimmon as long as they are ripe!)

    I didn’t have clove and it still tasted amazing. So easy to make. I am making another loaf tonight!

    Reply

  9. 5 stars
    A friend had given us some persimmons so I started looking for recipes because I hadn’t ever had one. I found this recipe and thought I’d give it a try. So happy I did, it was delicious.

    Reply

  10. 5 stars
    Tried this amazing recipe with walnuts and cranberries. It was heaven! Made some for gifting to family and friends because it was just too good to keep it all to myself for the holidays! Thank you for the easy step by step instructions and tips to make it perfect!

    Reply

    1. You are so welcome, Cherry! Thank you for sharing… I’m glad you liked it! I’m going to have to try it with your walnut and cranberry combo… sounds great!

      Reply

  11. I stumbled upon your Persimmon Bread recipe, which got me motivated to use up the Hayashi pulp prepped last week, just enough for your recipe. I agree with the comment from Lorie about subbing dates for sugar (just get the drier version for easier mixing, cut up in 1/4 inch pieces and pulse in blender with the flour) which works in other fruit breads & muffins too. Neighbor left a bag of Fuyu recently for nice topping. Don’t know what to do with the remaining 3 lbs. of Fuyus, maybe dry in dehydrator? One question, do you recommend pealing the Fuyu if blended for pulp and used for muffin recipe?

    Reply

    1. It looks like you did not receive a response yet. I wanted to suggest you cut the leftover persimmons up and remove the skin, make a purée out of them and freeze it to make more loaves of bread later. I’m making this bread tomorrow, can’t wait to try it!

      Reply

  12. 5 stars
    Tastes great! We had a hard time waiting until it was cool enough to slice to sample it. Next time I’ll add some chopped walnuts or pecans for a little extra flavor and texture.

    Reply

  13. 5 stars
    Love this! I found the recipe by chance. I had seen persimmons in the grocery store and wondered how people use them. So, I searched and found this recipe. I am a novice baker. The directions were very easy to follow and the outcome was fantastic. Thank you!

    Reply

  14. 5 stars
    We enjoyed this recipe and made the following choices:
    reduced sugar to 1/2 cup, added walnuts, used gluten free flour
    Next time I would like to replace the sugar with chopped dates and double the entire recipe.

    Thank you for this easy recipe. I am enjoying your website and will try other healthy recipes.

    Greetings from parched sunny southern California.

    Reply

  15. I WAS BORN IN LAUREL, MISSISSIPPI AND I REMEMBER VISITING MY GREAT GRANDMOTHER IN QUITMAN, MISSISSIPPI…WE WENT WALKING, MY GREAT GRANDMOTHER AND I SAW THIS BEAUTIFUL TREE WITH DEEP ORANGE FRUIT. THE TREE HAD FEW LEAVES. IT WAS NOVEMBER AND I THOUGHT THE PERSIMMONS WERE GOLD LIKE THE ONES I READ IN FAIRY TALES.MOMMA, WAS LAUGHING AT HER SILLY GREAT-GRANDDAUGHTER…THAT WAS THE ONLY TIME I SAW THE DEEP ORANGE-GOLD FRUIT GROWING. MOMMA DIED THE NEXT YEAR. MY MOTHER SAID THAT MOMMA MADE PERSIMMON BREAD WITH SOME OF THE FRUIT BUT THERE WAS NO RECIPE…

    Reply
4.96 from 315 votes (198 ratings without comment)

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