If you’re looking for a warm, inviting treat that captures the essence of autumn in every bite, this Persimmon Bread Recipe is your new best friend. Bursting with the natural sweetness of ripe persimmons and enriched with cozy spices like cinnamon and nutmeg, this quick bread offers a moist, tender crumb that feels like a hug from the inside out. Whether it’s for a comforting breakfast or a delightful afternoon snack, this Persimmon Bread Recipe balances sweet and spice beautifully and makes your kitchen smell absolutely irresistible.
Ingredients You’ll Need
The beauty of this Persimmon Bread Recipe lies in its simplicity and the harmony of each essential ingredient. Every item plays a special role, from the luscious persimmon pulp that brings moisture and natural sweetness to the combination of spices that add warmth and depth. Here’s what you’ll need to create this autumnal classic:
- 1 ½ cups persimmon pulp: Use ripe Hachiya persimmons for a smooth, sweet base—this is the star of the show.
- 2 teaspoons baking soda: Helps the bread rise beautifully, creating a light texture.
- 3 cups all-purpose flour: The main structure to hold everything together perfectly.
- 1 teaspoon ground cinnamon: Adds that signature warm spice note that complements persimmons.
- ½ teaspoon ground nutmeg: A subtle hint of nutmeg enhances the depth of flavor.
- 1 teaspoon salt: Balances the sweetness and accentuates other flavors.
- 1 ½ cups granulated sugar: Sweetens the bread just right without overpowering the fruit.
- ½ cup brown sugar: Adds a layer of rich, molasses-like sweetness and moisture.
- 1 cup vegetable oil: Keeps the bread tender and moist for days.
- 4 large eggs: Acts as a binder and adds richness.
- ⅔ cup milk: Gives the batter just enough moisture to blend all flavors smoothly.
- 1 teaspoon vanilla extract: Elevates the overall flavor with a sweet, comforting note.
- 1 cup chopped walnuts (optional): Adds delightful crunch and a nutty contrast.
- ½ cup raisins or dried cranberries (optional): These bring bursts of chewyness and a touch of tartness.
How to Make Persimmon Bread Recipe
Step 1: Prep and Persimmon Pulp
First things first, preheat your oven to 350°F (175°C) so it’s ready to go when your batter is mixed. Grease two 9×5-inch loaf pans well to prevent sticking. Scoop the pulp from ripe persimmons—choose soft, fully ripe Hachiyas for the best flavor—and stir in the baking soda. This mixture will thicken as it sits, creating that perfect texture we want in the bread.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cinnamon, nutmeg, and salt. These dry ingredients will infuse your bread with warm spice and form the backbone of your loaf.
Step 3: Combine Sugars, Oil, and Eggs
In a separate bowl, beat the granulated and brown sugars with the vegetable oil until the mixture looks smooth and well combined. Then add the eggs one at a time, beating after each addition for a luscious, creamy base.
Step 4: Add Persimmon, Milk, and Vanilla
Next, stir in your persimmon pulp mixture, milk, and vanilla extract to the wet ingredients. This step brings together sweetness, moisture, and flavor in perfect harmony.
Step 5: Blend Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, mixing just until combined. Be careful not to overmix—this keeps your bread tender and light.
Step 6: Fold in Nuts and Dried Fruit
If you’re including walnuts or your choice of raisins or cranberries, gently fold them in now to distribute those lovely textures throughout your batter.
Step 7: Bake to Perfection
Divide your batter evenly between the two prepared pans. Bake for about 50–60 minutes or until a toothpick inserted in the center comes out clean. Let the breads cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Persimmon Bread Recipe
Garnishes
A simple dusting of powdered sugar can make your persimmon bread look picture perfect. For a little extra indulgence, spread a thin layer of cream cheese frosting or honey butter on warm slices. Toasted nuts sprinkled on top add a lovely crunch that pairs beautifully with the soft crumb.
Side Dishes
This bread shines alongside a hot cup of coffee, chai tea, or even a glass of cold milk. For a cozy brunch, serve it alongside scrambled eggs or a fresh fruit salad to balance the sweetness with brightness and protein.
Creative Ways to Present
Slice your persimmon bread thick, layer it with seasonal jams, or use it to make a decadent breakfast sandwich with cream cheese and sliced apples. Wrapping individual slices in parchment paper tied with twine also makes for a charming homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Persimmon bread keeps wonderfully at room temperature for 2–3 days when wrapped tightly in plastic wrap or stored in an airtight container. This allows the flavors to meld and the moisture to remain locked in, keeping each slice deliciously soft.
Freezing
If you want to enjoy this treat even longer, freeze persimmon bread slices individually in freezer-safe bags for up to 3 months. Just thaw at room temperature or gently warm before serving to relive that freshly baked magic.
Reheating
Reheat slices in a toaster oven or microwave for a few seconds to bring back that fresh-baked taste and softness. A quick warm-up really does elevate the texture and flavor, making every bite just as delightful as the first.
FAQs
Can I use a different type of persimmon for this bread?
While Hachiya persimmons are preferred for their softness and sweetness, you can use Fuyu persimmons if they are very ripe, though the texture and flavor may vary slightly. Make sure to scoop out the pulp without the skin.
Is it possible to make the bread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and ensure your baking soda and other ingredients are gluten-free to keep the bread safe and tasty.
Can I substitute the oil with butter?
Yes, melted butter can be used instead of vegetable oil for a richer flavor. Keep it at the same volume (1 cup) and allow it to cool slightly before mixing in the eggs to avoid curdling.
How ripe should the persimmons be for this recipe?
For the best results, use very soft, wrinkly Hachiya persimmons that yield easily when pressed. These deliver the sweetest flavor and the smoothest pulp for your bread.
Can I add other mix-ins to the batter?
Definitely! Chopped pecans, dried cherries, or even chocolate chips can add interesting textures and flavors. Just fold them in gently before baking, keeping in mind to not overload the batter.
Final Thoughts
This Persimmon Bread Recipe is a cozy, soulful bake that feels like autumn wrapped up in a loaf. It’s forgiving, easy to make, and filled with natural sweetness and spice that everyone will love. I truly hope you have as much fun making and sharing it as I do—this bread just might become your favorite seasonal go-to.
Print
Persimmon Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves (about 16 slices)
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Persimmon bread is a cozy, flavorful quick bread that perfectly captures the essence of fall. Made with ripe, sweet persimmons, warm spices like cinnamon and nutmeg, and often enhanced with nuts or dried fruit, this moist loaf is ideal for chilly mornings or afternoon snacks. It’s easy to make, freezes well, and pairs beautifully with a cup of coffee or tea. The natural sweetness of persimmons adds depth without the need for excessive sugar, making this a comforting and wholesome seasonal treat.
Ingredients
Persimmon Mixture
- 1 ½ cups persimmon pulp (from 3–4 ripe Hachiya persimmons)
- 2 teaspoons baking soda
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
Wet Ingredients
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- ⅔ cup milk
- 1 teaspoon vanilla extract
Optional Add-ins
- 1 cup chopped walnuts (optional)
- ½ cup raisins or dried cranberries (optional)
Instructions
- Prepare Persimmon Pulp: Scoop the pulp from ripe Hachiya persimmons and stir in baking soda. Set this mixture aside to thicken and activate for use in the batter.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, and salt until well combined.
- Combine Sugars and Oil: In a separate bowl, beat together granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and well incorporated.
- Add Eggs: Add the eggs to the sugar and oil mixture one at a time, beating well after each addition to ensure a homogeneous batter.
- Incorporate Persimmon Mixture: Stir the thickened persimmon mixture into the wet ingredients, followed by milk and vanilla extract, blending until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet persimmon batter, mixing gently just until the ingredients are combined, avoiding overmixing.
- Fold in Add-ins: If desired, gently fold in chopped walnuts and raisins or dried cranberries to add texture and flavor.
- Prepare Baking Pans: Grease two 9×5-inch loaf pans to prevent sticking. Divide the batter evenly between the prepared pans.
- Bake: Bake the loaves at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use fully ripe, soft Hachiya persimmons for best flavor and texture.
- This bread tastes even better the next day as the flavors meld.
- Slice and freeze leftovers for up to 3 months to preserve freshness.
