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 1/3 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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Persimmon Bread
Equipment
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 eggs room temperature
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter room temperature, plus more for greasing your loaf pan
- 3/4 cup sugar
- 1 cup persimmon pulp Hichaya 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 1/3 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!
Notes
Nutrition
This post was originally published in February of 2019, but was republished with step by step instructions, and tips October of 2019.
Thank you Candice. This bread is very delicious. I made this the a couple of night ago and it was a major hit with everyone who had it. Vert moist and tasty well. I reduced the sugar by about 1/8 of a cup and I'm thinking to add pecan nuts next time, any thoughts on that?
Thank you so much for sharing, Masoud. That makes me so happy to hear! I've made it with both nuts and chocolate chips, and both ways it turns out great. It even turns out great with a combination of the two. Enjoy!
Thank you for this recipe, Candice. This is the second Christmas Eve in a row that I’ve made your persimmon bread to rave reviews! Absolutely no modifications or guesswork necessary; that, and the deliciousness, made it 5~star worthy. Happy Holidays, Merry Christmas & Seasons Greetings!
Thank you for sharing, Angie... I'm SO glad to hear that! Happy holidays, Merry Christmas, and Happy New Year to you!
Made this today. I messed up and didn’t mix it all correctly, so mine turned out a bit flat. But it’s currently cooking and smells divine.
*cooling... already cooked 🙂
Thanks for sharing, Lori... you'll have to try it again. Made 3 loaves this week, myself 🙂
First time cooking with Persimmons. Used Fuyu and the bread was so moist and delicious. Had to bake for longer than suggested time. Wondering if you’ve ever used almond flour as I’m also looking for a gluten free option. Thank you for sharing this wonderful recipe.
I haven't in this recipe, Mary. But it should work, in theory. Let me know if you give it a try!
You talk about mixing the eggs and vanilla, but do not list eggs on the ingredient list. How many eggs?????
Hi Diane! The 7th ingredient listed is the 2 eggs.. hope this helps!
Going to go get my over ripe percimmoms today!!
Yay! Can't wait to hear what you think!
Originally I was going to make Hoshigaki (Japanese way of drying persimmons) from the Hachiya persimmons I bought from the Farmer's Market; but I waited too long and they turned too soft. So, I decided to make your bread recipe. They turned out moist and delicious! Second and third time making this bread, I had to use Fuyu this time, since my folks have a tree in their yard. It was less moist, but still delicious as ever.
I agree, the soft Hachiya gives more pulp than the Fuyu. I wonder too if the flour I used with the Hachiya made an extra difference on the moistness. I used an all-purpose Korean wheat flour.
Waiting for the Fuyu persimmons I have left to get soft and make your Choc Chip Persimmon Muffins next. Mmmm... Thanks, Candice!
I am so glad to hear that you loved it, Aurora... and that it worked for you with both types of persimmon. I've never used that kind of flour before, so it's possible it made a difference. In theory, a whole wheat flour would yield a less moist bread. And thank you so much for sharing... it helps us all out 🙂
Can't wait to hear what you think about the muffins!
How do you get the pulp- do I blend the whole fruits with the skin on?
Experimenting with this fruit.
Peel, and then blend... can't wait to hear what you think!
If you have a powerful blender like a vitamix you do not need to peel the persimmon. I threw them in there with the skins on and the pulp is completely smooth.
Thanks for sharing, Nona! I've never pureed it with the skins. I'll have to give this one a try.
I always use the skins in my blender with no problem. I’ve used a different recipe for years but will consider using this one next time. Also I tip I find is I freeze whole firm persimmons in a bag and when hey thaw the texture is perfect for blending, same as letting them get soft on the counter😊
This would have saved me so much time waiting this year. Thank you for sharing this awesome tip, Robin!