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.
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🌟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.
Persimmon Bread
Equipment
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 eggs room temperature
- ½ teaspoon vanilla extract
- ½ cup unsalted butter room temperature, plus more for greasing your loaf pan
- ¾ 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 ⅓ 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.
Carla
This recipe is really fantastic. I left out cloves since I generally don't like the flavor, but may try it next time. I'm going to try it with banana too since we won't have persimmons again until fall.
Ari
Thank you for this delicious recipe! It turned out great! I used what was left in the cabinet… I only spiced it up with cinnamon, added nuts, dehydrated berries, candied orange peel and lemon zest. Also, I used half butter and half coconut oil. It’s a keeper and I can’t wait to try it with bananas instead.
Melissa
I made this yesterday for the first time using very ripe persimmons in Spain (caquis maduros) that I received in a surprise box from my green grocer (fruteria). I also tried your persimmon cookie recipe which we also thought was very good, but this cake was another level - we all LOVED it! I followed the recipe exactly except for the cloves and it turned out perfectly. It is a definite keeper! Thanks
Maren
Candice, I made this bread and out turned out great! Wonderful recipe 🙂
Justin
This was absolutely fantastic. Everyone loved it (especially the kids). We let it cool slightly, then served slices with vanilla ice cream for dessert. The texture and flavors were delicious and it was really easy to make.
Michelle R.
I just made this today - I am working my way through cooking with new ingredients & I’ve never made anything with Persimmons before. This turned out absolutely amazing, I followed the recipe exactly. 4 ripe persimmons made roughly 1 cup of purée!! Thank you so much for this recipe, will definitely be making again soon!
MN
Thank you for this. I followed exactly- it came out tasty and moist. Really lovely.
Barbara
I have made this a few times now and each time it turns out delicious! Such an easy recipe too. I’m going to make another loaf today.
I have been using Fuyu persimmons and wait till they are very mushy and they work great.
Everyone , I have given some to, love it! Even people who don’t like persimmons or maybe just think they don’t. (Wink)
If you haven’t tried this recipe, I strongly recommend you do.
It’s very moist and has a great flavor.