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.

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

4.94 from 332 votes
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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 ¼ cups all-purpose flour
  • ½ tsp kosher salt
  • 1 ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 eggs room temperature
  • ½ tsp vanilla extract
  • ½ cup unsalted butter room temperature, plus more for greasing your loaf pan
  • ¾ 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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.

365 Comments

  1. 5 stars
    I’ve made this recipe for a couple of years now and love it.
    I was having the issue with it not cooking all the through but tenting with foil for the last 15ish minutes fixed that. Now I get perfect loaves every time.
    I’ve give most of the loaves to friends and family and they all loved it.
    Definely a keeper.

    Reply

  2. 5 stars
    I just made it for the holidays as my son brought some persimmons picked from someone’s 100-year old tree. I don’t really like to eat fresh persimmons so I wanted to use them up and found this recipe. It turned out great and I will make it again, the butter amount is perfect, some people mentioned that they ended up with pool of butter, that’s was because the person didn’t incorporate the butter well into the batter. I made this recipe having the dry ingredients mixed separate and mix the wet ingredients separate as well starting with the persimmon puree mixing it with sugar and then the rest of the ingredients adding them one by one ending with the melted and cooled butter. Then I mixed the dry ingredients little by little in with the wet ingredients making sure there are no dry clumps. It was fluffy and moist. Next time I will try it with lemon glaze on top with sprinkled grated coconut.

    Reply

  3. 5 stars
    Absolutely delicious bread! I would rate this as the best breakfast bread I’ve had! It’s moist, fragrant, mildly sweet, rich in color and delights the senses! I will definitely make this bread again and again!

    Reply

  4. I just made my first loaves today on Christmas Eve 2025. We have a persimmon tree and usually my mom makes the bread but she passed away 4 years. I wish I would have made the time to bake with her . I followed your recipe but added walnuts and raisins. I hope I make my mom proud.

    Reply

  5. 2 stars
    I followed recipe exactly as this was to be a gift for daughter’s boyfriend. I wanted to impress and am a pretty good baker. Unfortunately it was a total miss I waited a week for persimmons to ripen to perfection and used every bowl in the kitchen to mix it up. It turned out both burned and undercooked. Way way too much butter. It is not presentable. Sad!

    Reply

  6. I doubled my recipe, but the bread doesn’t seem to have cooked all the way through and it hasn’t risen very much

    Reply

  7. I’m eating this bread as I write! No waiting for it to cool off! So delicious warm with butter. I followed the recipe exactly. Definitely a winner!

    Reply

  8. 5 stars
    I don’t usually comment on recipes but this one deserved it. My grandma made persimmon bread when I was growing up and this gave me that nostalgic taste. For those saying it’s too buttery, I think the buttery flavor is awesome. I think it would be amazing with walnuts as well. Thank you for this amazing recipe!

    Reply
4.94 from 332 votes (198 ratings without comment)

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