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    Home » Recipes » Sweets

    Persimmon Bread & Baking with Persimmons

    Published: Feb 24, 2019 Modified: Oct 26, 2019 by Candice

    JUMP TO RECIPE PIN RECIPE

    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!

    Persimmon bread in a loaf pan.

    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.
    Girl cutting ripe persimmons.

    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.

    Persimmon bread batter in a bowl.

    Pour the batter into the prepared loaf pan.

    Raw bread loaf with orange fruit next to cutting board with persimmons and knife.

    Cook 1 hour until a toothpick inserted into the center just barely comes out clean. Do not overbake.

    Persimmon bread loaf in a loaf pan.

    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!

    Persimmon Bread loaf in a loaf pan next to a striped napkin.

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    Print Recipe
    5 from 250 votes

    Persimmon Bread

    This persimmon bread has the texture of banana bread, but it's even better because its made with persimmons! It's got all the flavors of winter, and utilizes one of my favorite winter fruits.
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Breakfast, Dessert
    Cuisine: American
    Servings: 8
    Calories: 300kcal
    Author: Candice

    Equipment

    • Non-stick loaf pan
    • Hand mixer

    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 pulp 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 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!

    Video

    Notes

    *** 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.
    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 hachiya works best in the batter of this recipe. I use sliced Fuyu persimmons for the top of the bread. See *** note above about topping the loaf with persimmon slices.
    Discard as much of the persimmon skins as possible when baking for the smoothest texture.
    * Usually when baking in a glass pan, the temperature should be 25 degrees higher, 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).

    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
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    This post was originally published in February of 2019, but was republished with step by step instructions, and tips October of 2019.

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    Reader Interactions

    Comments

    1. Sarah

      January 09, 2023 at 4:25 pm

      If I can only find fuyu persimmons (which are very good and sweet right now), but they are definitely firm, would you recommend I put them in a blender or food processor to get a more pulpy texture?

      Also - if I want to bake these as muffins, would you recommend 20-25 minutes?

      Thanks!

      Reply
      • Candice

        January 10, 2023 at 3:11 pm

        Yes, you can use fuyu persimmons. I would recommend freezing them then defrosting and blending, instead of just blending them. This helps to ripen the persimmon when using fuyu... unfortunately doesn't work as well for hachiya.
        To make muffins, bake at 350 for 20-25 minutes. You can use this recipe for persimmon muffins.

        Reply
    2. Sha

      January 03, 2023 at 4:45 pm

      5 stars
      This is the first time making persimmon bread. Super easy and absolutely delicious! So much so, that I made a second loaf right after tasting the first. I used parchment paper in the loaf pan and the bread popped right out with no issues. I used the same piece of parchment paper when making the second loaf.

      Reply
      • Candice

        January 04, 2023 at 10:31 am

        This is music to my ears, Sharon... thank you so much for taking the time to share. Enjoy!

        Reply
    3. Mike P.

      January 01, 2023 at 8:31 pm

      Hi, want to make this but are there any high altitude changes for this recipe? 6200’

      Reply
      • Candice

        January 03, 2023 at 7:50 am

        Hi Mike,
        I have not tested this recipe at high altitude, but generally speaking, you need to raise the oven temperature 15-25 degrees Farenehit, and reduce cooking time by 10-15 minutes.

        Reply
    4. Amy Palatnick

      December 24, 2022 at 10:02 am

      5 stars
      I've had a ride with this recipe, and have now made it three times in a row. I'm in a house that has no measuring cups or spoons, and no electric mixers, so my only gauge is a mason jar with some markings and my eye, and my only mixer is hand-held utensils.

      The first time I made it, we had no baking soda or vanilla in the house, so I substituted them with baking powder and rosewater. The bread looked amazing in the oven but sunk a few minutes after removing it (so: definitely use baking soda). Even though the loaf sunk, it tasted so moist and delicious. AMAZING!! I had to make it again!

      With the correct ingredients, I made it again and tried to hit the measurements as well as I could. The bread held form this time, but I was disappointed in the results: I liked the taste of the moist, sunken first one way better; this one seemed dry.

      As we all know, third time's a charm. I made it again, doubled the persimmon to 2 cups (and left the skins on and incorporated them after reading about the health benefits of persimmon skin). I also added 1/2 tsp. of that magic rosewater to the vanilla and VOILA!! Fluffy, moist, and super duper delicious!

      The next time I make it, I'm going to push the persimmons further. Why not? Plus I'll add a little more rosewater, for the magic. 🙂

      Reply
      • Amy Palatnick

        December 24, 2022 at 10:49 am

        5 stars
        Also, I just used the empty-but-still-greasy butter wrapping to grease the loaf pan. Easy!

        Reply
      • Candice

        December 24, 2022 at 11:53 am

        What a ride! Thank you so much for sharing, Amy. I'm glad you enjoyed it, and it sounds like that rosewater really was magic!

        Reply
    5. carole henmi

      December 24, 2022 at 9:35 am

      5 stars
      HI Candice -- I noticed the # of eggs is not on your ingredient list? I guessed & added two. It seemed to come out fine -- love the rich flavor!

      Thanks!

      Reply
      • Candice

        December 24, 2022 at 11:52 am

        Hi Carole, you guessed right..2 eggs! They're in the ingredient list in the recipe card... maybe not in the blog post? Anywho, I'm glad you guessed correctly. Enjoy!

        Reply
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