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Persimmon Bread Recipe

November 22, 2020 by Sandra Shaffer 5 Comments

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Persimmon Bread with hachiya persimmons, walnuts, and warm spices of the fall season. Add a light glaze or leave plain and top with additional nuts. This recipe makes two loaves. Perfect for gift giving or enjoy during the holiday season when your family gathers for brunch.

A loaf of persimmon bread sliced on a cutting board.

Persimmon Bread Recipe

If you have never had baked goods made with persimmon, then you are in for a delicious new way to enjoy this lovely fruit!

Persimmon quick bread is made with ripe hachiya persimmons, which are rich and deliciously sweet in their natural state.

Paired with fall spices, makes this bread incredibly delicious.

This bread is similar in texture to a banana bread and there are several options to make this fit your preference.

For example, I use walnuts, but you can add any nut variety of your choice or bake without any nut. Although, I think you’ll love the texture it adds.

Another variation is to add dried fruit to your bread; chopped dates, currents, cranberries, raisins or a mix of your favorite combination of fruits.

Top view of a loaf of persimmon bread topped with walnuts.

How to pick ripe hachiya persimmons

For this recipe I used hachiya persimmons. These are the acorn shaped variety, not the squatty fuyu type that I shared in this how to cut a persimmon post.

Pick up firm, not a hard persimmons if you can. You want the persimmon to give a little bounce when gently squeezing. They also should be blemish free.

Note that one some persimmons you will see dark spots, and these usually don’t penetrate through the skin.

You just don’t want to pick persimmons that have large black spots, which could be signs of mold. No one wants mold in their persimmon bread!

Hachiya persimmons can be bitter when they aren’t ripe, so I don’t recommend using them until the center pulp is gushy like a super ripe banana.

The leafy top should come off effortlessly when gently putting it off with your fingers, and the skin should practically fall off the fruit by peeling it with your fingers.

Once the pulp is placed in a bowl it should easily break apart by using a fork.

  • Photo of hachiya persimmon on a white cutting board.
  • Ripe hachiya persimmon with the skin peeled.
  • The pulp of ripe persimmon in a clear bowl.
  • The pulp of persimmon in a clear pyrex measuring cup.

Ripen persimmons

If you want to help ripen your persimmons quicker you can place them in a paper bag with a fresh apple or pear.

These two fruits in particular have a high amount of ethylene gas, which is a natural occurring plant hormone.

This with other natural gases inhibits the ripening process, so the transfer of ethylene gas from fruit to fruit speeds up the ripening process.

Additionally, One Green Planet shares two more ripening methods that are worth trying too.

Sliced quick bread with glaze sliced on a cutting board.

Ingredient you will need to make persimmon bread

This is a quick bread recipe, so there is not yeast or proofing time involved. Basically, a mix, bake, and a little patience to let the bread cool before cutting.

You will need the following ingredients:

  • Hachiya persimmons – 3-4 medium size (3″-4″ in diameter)
  • Baking soda
  • Brown sugar – for sugar free version use golden monk fruit.
  • Oil – neutral tasking oil. I used canola.
  • Eggs
  • Fall spices – ground cinnamon, nutmeg, and cloves.
  • Salt – kosher enhances the flavors once combined with all the ingredients.
  • Flour – I use all purpose flour and white whole wheat flour.
  • Nuts – chopped walnuts is my preference, but I would also consider using pecans in this recipe.
  • Dried fruit (optional) – raisins are mostly common to use in persimmon bread. Consider dried cranberries and/or chopped dates.
  • Glaze (optional) – from my persimmon cookie recipe; powdered sugar (this can be sugar free version), fresh squeezed orange juice, persimmon pulp.
Ingredients to make persimmon quick bread.

You will need the following kitchen tools:

  • Loaf pans – you will need two, 9″x5″x3″
  • Mixing bowls
  • Measuring spoons cups
Sliced quick bread topped with walnuts.

How to make persimmon bread

This is an easy mix and bake quick bread recipe. There is nothing complicated. Just be patient and allow the bread to cool before slice into it.

Whisk together flour in a medium bowl and set aside.

Prepare persimmon pulp by removing the skin and leafy top. Place in a small bowl and mash with a fork. Add baking soda to persimmons.

  • persimmon pulp in a white bowl.
  • Steps to make persimmon bread. Adding pulp to eggs.

In a medium bowl combine sugar, oil, eggs, spices and salt. Blend until smooth. 

Alternatively mix in flour mix, persimmon, and water.

NOTE: If the persimmon pulp is super liquified, then you may not need as much water. Your batter should look like banana bread.

  • Adding flour to wet mixture for bread batter.
  • Bread batter before adding nuts.

Fold in nuts and fruit (optional). Add additional nuts to the top of loaf if desired.

Add batter to the prepared loaf pans (greased and lightly floured) and bake at 350°F for up to an hour or until a toothpick inserted in the middle comes out clean.

Cool in loaf pans for 10 before removing to a cool on a baking rack.

  • Top view of chopped nuts being added to bread batter.
  • Persimmon bread loaves ready to be baked.

This persimmon bread makes to loaves, but you can also make mini loaves and share with neighbors or friends.

Slice and enjoy for breakfast, brunch or an afternoon snack.

Add plain butter or pumpkin spice butter to each slice to add some decadent flavor to your persimmon bread.

Sliced persimmon bread on a white plate with fresh persimmons in the background.

More persimmon recipes

Looking for more ways to enjoy persimmons? Be sure to check out these recipes too!

Persimmon salad with balsamic vinaigrette

Fresh green salad greens with persimmons.

Persimmon Cookies

Top view of persimmon cookies on a white plate topped with glaze.

More quick bread recipes

If you love this recipe then you will also want to try my other quick bread recipes.

  • Holiday Eggnog Bread
  • Banana Bread With Chocolate Chips
  • Sugar Free Pumpkin Bread
Close up view of sliced persimmon bread with nuts.
Continue to Content
Yield: 2 loaves

Persimmon Bread

A loaf of persimmon bread sliced on a cutting board.

Delicious persimmon bread made with hachiya variety of persimmons. Customize to your preference with chopped nuts and diced fruit. Top with a light glaze or leave plain.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1 1/2 cups Hachiya persimmon pulp
  • 2 teaspoons baking soda
  • 1 3/4 cups brown sugar
  • 1 cup canola or another neutral oil
  • 4 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoon salt
  • 1/2 cup water
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour
  • 1 1/2 cups chopped walnuts
  • 1 1/2 cup dried fruit (raisins, cranberries, dates (chopped) - optional
  • glaze from persimmon cookies

Instructions

  1. Preheat oven to 350 and lightly grease and flour 2 loaf pans (9"x5"x3").
  2. Whisk flours together in a separate bowl and set aside.
  3. Remove skin and stem from persimmon. Place pulp in a small mixing bowl and mash. 
  4. Add baking soda to persimmon pulp and mix in. Let sit for 5 minutes. This will thicken the pulp.
  5. In a medium bowl combine sugar, oil, eggs, spices and salt. Blend until smooth. 
  6. Alternatively mix in flour, persimmon and water. Fold in nuts and fruit. Top with additional nuts if desired.
  7. Fill batter in prepared loaf pans each to 2/3 full.
  8. Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. 
  9. Add glaze from persimmon cookies if desired (optional)

Notes

Tent loaves with foil if the bread is not ready in 60 minutes to prevent the top from getting too dark.

Each loaf will give you about 16 slices of persimmon bread.

Nutrition Information:

Yield:

32

Serving Size:

1

Amount Per Serving: Calories: 227Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 23mgSodium: 195mgCarbohydrates: 22gFiber: 2gSugar: 17gProtein: 3g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Did you make this recipe?

If you like this recipe, don't forget to leave a review on the blog or share a photo and tag on @thefoodieaffair on Instagram

© Sandra Sandra
Cuisine: American / Category: Bake Bread

PIN TO YOUR QUICK BREAD, BRUNCH AND BREAKFAST BOARDS

Delicious persimmon bread with a variety of options. Top with a light glaze or chopped walnuts or make one of each version!
Hugs Sandra Signature

 

Filed Under: Bake Bread, Breakfast, Brunch, Dessert, Uncategorized Tagged With: bake, Bread, holiday recipe, persimmons, quick bread

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Reader Interactions

Comments

  1. adriana

    November 24, 2020 at 7:57 pm

    Wow and more wow I need to get ahold of persimmons now your bread looks fantastic. I wish I had a slice now.

    Reply
  2. Lily (GastroSenses)

    November 24, 2020 at 8:37 pm

    Oh I do love a good banana bread, never tried with persimmon!!! Awesome idea! Marking this one for baking!!!

    Reply
  3. Beth

    November 24, 2020 at 9:37 pm

    Yum! My husband is going to love this recipe! I can’t wait to give this a try!

    Reply
  4. Chris Collins

    November 25, 2020 at 3:53 am

    I’ve never cooked with Hachiya persimmon pulp before, but this bread looks so delicious so I’ll definitely be giving it a go!

    Reply
  5. Dannii

    November 25, 2020 at 4:24 am

    We just got some persimmons in our vegetable box, so I am definitely going to use them to make this. YUM

    Reply

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Hi! My name is Sandra. I’m a health enthusiast, a recipe tweaker, and a wine sipper!! On my website I share my favorite family dishes… some are healthy low carb recipes, some are sinful, but all are delicious!

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