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.
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.
How to pick ripe hachiya persimmons
For this recipe I used acorn-shape hachiya persimmon, not the squatty tomato-shape fuyu persimmon variety 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.
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.
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.
- 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.
You will need the following kitchen tools:
- Loaf pans – you will need two, 9″x5″x3″
- Mixing bowls
- Measuring spoons cups
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.
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.
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.
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.
More persimmon recipes
Looking for more ways to enjoy persimmons? Be sure to check out these recipes too!
Persimmon salad with balsamic vinaigrette
More quick bread recipes
If you love this recipe then you will also want to try my other quick bread recipes.
- 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
- Preheat oven to 350 and lightly grease and flour 2 loaf pans (9"x5"x3").
- Whisk flours together in a separate bowl and set aside.
- Remove skin and stem from persimmon. Place pulp in a small mixing bowl and mash.
- Add baking soda to persimmon pulp and mix in. Let sit for 5 minutes. This will thicken the pulp.
- In a medium bowl combine sugar, oil, eggs, spices and salt. Blend until smooth.
- Alternatively mix in flour, persimmon and water. Fold in nuts and fruit. Top with additional nuts if desired.
- Fill batter in prepared loaf pans each to 2/3 full.
- 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.
- Add glaze from persimmon cookies if desired (optional)
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.
PIN TO YOUR QUICK BREAD, BRUNCH AND BREAKFAST BOARDS