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

  2. 5 stars
    First time making this bread, and now I will make it every year!! Super moist, not too sweet, perfect combination of spices! Delicious!

    Reply

    1. Hi Jean! No, you do not need to (just like you don’t need one for any quickbread) but it is easier to release from the pan if it is non-stick. I have made it in a parchment-lined glass loaf pan, and also a parchment-lined aluminum loaf pan.

      Reply

  4. Excited to try this! I’m not a baker so this may be a silly question, but is there anything you do to “make” persimmon pulp? Like steaming or roasting? Or simply peek and purée? Thank you!

    Reply

    1. Simply peel and puree, but make sure the persimmon are over-ripe and completely mushy, first. If they aren’t you can freeze and defrost them to speed up the process.

      Reply

  5. 5 stars
    I’ve been trying to use up the American persimmons I’ve found in my backyard and this was the perfect recipe. This is the most delicious bread I’ve ever made! I didn’t have cloves but added ginger powder and love the flavor with the persimmon’s floral taste.

    Reply

  7. 5 stars
    Very yummy! My husband doesn’t like persimmon, but quickly managed to eat half the loaf.
    Great way to use up a bunch of them. Goes well with walnuts, which I used to decorate the cake with.

    Reply

    1. So glad you enjoyed them, Suzie. Thank you for taking the time to share, and next time I’ll have to try it with those walnuts… sounds like a great combination!

      Reply

  8. First time cooking with persimmons, my loaf looked very similar although it went a very dark brown. Tasted good & was moist and light in texture.
    I didn’t want to overpower the flavour so substituted cinnamon for a teaspoon of cardamom & added 1|2 tsp of nutmeg.

    Reply

  9. Bread.?
    This is a loaf. No yeast.

    I regularly make bread in a bread maker without eggs or backing soda.
    Was hoping to learn how to add Persimmons to my bread recipe.

    Reply

    1. Hi David, Sorry this recipe isn’t what you were looking for. It’s a quickbread recipe like banana bread, not a yeasted loaf. I hope you find what you’re looking for!

      Reply

  10. 5 stars
    This recipe is just delightful! I bake a lot and love to try new recipes. The texture of this bread is amazing. It also has a balanced amount of spice to keep it from overpowering the unique persimmon flavor. I mash my ripe persimmons and freeze the pulp to use in different recipes and this will be a keeper for future baking.

    Reply

  11. If I can only find fuyu persimmons (which are very good and sweet right now), but they are definitely firm, would you recommend I put them in a blender or food processor to get a more pulpy texture?

    Also – if I want to bake these as muffins, would you recommend 20-25 minutes?

    Thanks!

    Reply

    1. Yes, you can use fuyu persimmons. I would recommend freezing them then defrosting and blending, instead of just blending them. This helps to ripen the persimmon when using fuyu… unfortunately doesn’t work as well for hachiya.
      To make muffins, bake at 350 for 20-25 minutes. You can use this recipe for persimmon muffins.

      Reply

  12. 5 stars
    This is the first time making persimmon bread. Super easy and absolutely delicious! So much so, that I made a second loaf right after tasting the first. I used parchment paper in the loaf pan and the bread popped right out with no issues. I used the same piece of parchment paper when making the second loaf.

    Reply

    1. Hi Mike,
      I have not tested this recipe at high altitude, but generally speaking, you need to raise the oven temperature 15-25 degrees Farenehit, and reduce cooking time by 10-15 minutes.

      Reply

  14. 5 stars
    I’ve had a ride with this recipe, and have now made it three times in a row. I’m in a house that has no measuring cups or spoons, and no electric mixers, so my only gauge is a mason jar with some markings and my eye, and my only mixer is hand-held utensils.

    The first time I made it, we had no baking soda or vanilla in the house, so I substituted them with baking powder and rosewater. The bread looked amazing in the oven but sunk a few minutes after removing it (so: definitely use baking soda). Even though the loaf sunk, it tasted so moist and delicious. AMAZING!! I had to make it again!

    With the correct ingredients, I made it again and tried to hit the measurements as well as I could. The bread held form this time, but I was disappointed in the results: I liked the taste of the moist, sunken first one way better; this one seemed dry.

    As we all know, third time’s a charm. I made it again, doubled the persimmon to 2 cups (and left the skins on and incorporated them after reading about the health benefits of persimmon skin). I also added 1/2 tsp. of that magic rosewater to the vanilla and VOILA!! Fluffy, moist, and super duper delicious!

    The next time I make it, I’m going to push the persimmons further. Why not? Plus I’ll add a little more rosewater, for the magic. 🙂

    Reply

  15. 5 stars
    HI Candice — I noticed the # of eggs is not on your ingredient list? I guessed & added two. It seemed to come out fine — love the rich flavor!

    Thanks!

    Reply

    1. Hi Carole, you guessed right..2 eggs! They’re in the ingredient list in the recipe card… maybe not in the blog post? Anywho, I’m glad you guessed correctly. Enjoy!

      Reply
4.96 from 315 votes (198 ratings without comment)

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