This persimmon bread has the texture of banana bread, but it's even better because it is made with persimmons, my favorite winter fruit. It's got all the seasons winter spices, and just like how you use overripe bananas for banana bread, you get to use those overripe persimmons for this bread!
Baking with persimmons FAQ
- 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 concerned if it looks like wet like banana bread batter. 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 hichaya 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.
Step by Step Persimmon Bread
Preheat your oven to 350F. Lightly grease your 9x5x3 loaf pan with butter or baking spray.
Get three bowls: 1 large, 1 medium, 1 small. In the medium bowl, sift the dry ingredients or whisk them together to break down any clumps (flour, salt, baking soda, cinnamon, nutmeg, and cloves). In the large bowl, cream the butter and sugar until well incorporated. In the small bowl, beat the eggs and vanilla extract with a whisk, ~1 minute.
With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well. Add the persimmon pulp. Gently mix with a spoon or rubber spatula to incorporate the pulp throughout the batter. Add the flour mixture to the wet ingredients ⅓ at a time. Mix until just incorporated. See image below.
Pour the batter into the prepared loaf pan.
Cook 1 hour until a toothpick inserted into the center just barely comes out clean. Do not overbake.
My trick to an extra moist persimmon bread...
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.
Love persimmons as much as I do?
Try this wonderful winter salad, that was a hit on last years Thanksgiving table... Persimmon & Goat Cheese Salad with Radicchio and Pomegranate.
Looking for more sweets to bake?
If you like this recipe, you'll love these other Fall/Winter bakes:
- Fresh Ginger Root Cake
- Cranberry Orange Scones
- My Perfect-Every-Time Pumpkin Pie Filling
- Ginger Cardamom Ghee Tea Cookies
Or check out all my dessert recipes & sweets here!
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- 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 pulp Hachiya preferred
- 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*. 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!
This post was originally published in February of 2019, but was republished with step by step instructions, and tips October of 2019.