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.
I used Bob Red Mill Gluten Free flour and it turned out very moist and delicious.
Thank you so much for sharing, Hengameh… this is going to help so many others! Glad you liked it, too 🙂
can i use japanese persimmon for this recipe
Yes, you can use Fuyu persimmon. Just make sure they are completely bletted and mushy. I also don’t risk using this kind straight into the batter and make sure I pulse or puree them in a food processor first.
Can I use this recipe to make muffins? If so, how long would you bake for? Thanks
Hi GT, you can make persimmon muffins using this recipe and just leave out the chocolate chips.
Hi there! I am so glad I found this recipe — thank you so much for posting it and sharing it with us. I had a persimmon that was very ripe, but not overripe, alone with a couple bananas in the same condition. I followed your recipe almost exactly, except I used 1 banana and the 1 persimmon. I don’t have much of a sweet tooth at all, so I was tickled this bread didn’t come out overly sweet like traditional banana bread does — thanks for not overloading this with a lot of added sugars. It was just right for my palate! And the smell was absolutely heavenly while it baked. I live in an apartment building and could hear people walking through the hall outside my door, saying “Gosh, what is someone baking? They’re making me hungry.” This will be perfect with a cup of strong black coffee or chai tea for breakfast, even with a slice of savory cheese on top. This was a winner and something I will make again and for years to come. Again, thank you so much!
Thank you so much for your kind words, DcGal, and for taking the time to share! I’m going to have to try it with some savory cheese… that sounds lovely. Enjoy!
Very good!
I made this bread for my Christmas baskets, and it was the star of the show. Could I incorporate cranberries in the recipe?
I have never tried it but on first though, you’ll be adding moisture, so adding more flour or adapting it some other way would be necessary… You can substitute out some of the persimmon pulp for cranberry, and I’d probably cook the cranberry, first, so the moisture addition is less of a wild card. If you give it a try, I’d love to hear how it goes!
This is a perfect breakfast bread. I would also like to try with walnuts and chocolate chips to make it a bit sweeter.
I’m so glad you enjoyed it, and thanks for taking the time to share. It’s delicious with nuts and chips, Monica… enjoy!
Hello! Excited to try this recipe. How do you recommend storing it and for how long does it stay good? I have a lot of persimmons so I might be making multiple loaves. Thank you in advance!
Hi Samantha! It stays best for 2 days, and after that it is still OK for up to 4 days total. I store it at room temperature in a sealed bag if I’m planning on consuming it in the first 2 days.
You can always make the persimmon pulp in advance without baking all the loaves. You can store the pulp in the refrigerator or even freeze it.
Hope this helps!
Hi, can I do this with the regular persimmons? Their still hard right now. Is there a way to soften them up quicker to do this recipes? Thank you in advance
Hi Liz! You should be able to use most persimmon for this recipe. I have tried it with Fuyu and Hachiya. People in the comments have used in with American.
If you’re not in a rush and have a few days, you can leave them in a bag with an apple and/or banana to ripen faster.
If you’re shorter on time, this tip may seem counter-intuitive, but it works. Freeze your persimmons overnight, then let them thaw on your countertop at room temperature. As they defrost, they’ll be ready to go.
Remember, Hachiya persimmons will be jelly-like when ripe. They will be so squishy you can press your finger into the fruit.
Thank you, Candice! Awesome recipe! We baked it last evening and added some nuts to it after substituting the granulated sugars 3/4 cup with only a fraction of stevia (<1/4 cup). I’m sensitive to gluten so we also swapped the all-purpose-flour to a cup of wholewheat flour and 1/4 cup of oats flour. They baked beautifully altogether. I’m enjoying it now with a cup of coffee. So satisfying! 😀
Thank you for taking the time to share, Deon… I’m so glad you liked it! And it’s helpful for others to know that you were able to make that swap with success… thank you!
This was really yummy! I had so much hachiya persimmons from my father’s yard that was super ripe.. I didn’t know what to do with it. The bread came out very delicious.. its like a banana bread cake but with persimmons! I added chocolate and some nuts to it and loved it.
So happy you liked it… thank you for taking the time to review!
I was given some persimmon pulp and didn’t know what do with it. So glad I found this recipe! Really easy to make (especially for a beginner baker) and the flavor is so yummy! The only thing I noticed is that the color isn’t as dark as the video image when the bread is cut (mine was more of a pumpkin/lighter brown), and the texture isn’t really closed/thick or “gooey” like banana bread. Mine came out more like a cupcake texture. Any suggestions on how to improve? Would love to try making it again! 🙂
Hi Glenda, I’m so glad you like it! If you’re getting a cupcake texture, it is possible you didn’t fluff the flour before scooping it (this would yield too much flour in your batch). Flour can pack together, and fluffing it before scooping it is necessary to measure it properly. I’m glad you asked… this should be an easy fix for you!
Hi! I haven’t tried the recipe yet but from all the comments, I am sure to extremely enjoy this recipe! Additions, substitutions are right up my alley! I have learned that coconut flour substitute in recipes, I believe, absorbs more of the moist ingredients, so will keep that in mind when substituting flour, I think cassava flour also absorbs more wet. I wanted to learn how to pronounce “hichaya” persimmon and learned that the correct spelling is “hachiya.” Will give this recipe 5-stars in advance! Thank you, Candice! Don’t know what I would do without rated recipes on-line!
Came up short on persimmons so added one banana and it was awesome! I only had a 8×4 pan and pulled it at 40 mins
This looks yummy! Our tree is finally producing again, so I’m going to try this in a few days. I’ve got about a gallon of the fruit in the fridge, just waiting to be “squished out”.
Can I use “American” persimmon pulp for this recipe? Thank you!
Yes, as long as you wait until it is completely mushy and looks like it’s rotten.