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.
By Candice Walker on February 24, 2019 (Last updated October 15, 2025). This post may contain affiliate links. Read my disclosure policy.
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 breadthey’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.”
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
Persimmonpulp – 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.
Whitesugar – 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.
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.
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.
Next, add in the persimmon puree. Mix until just incorporated.
Add the flour mixture to the wet ingredients one-third at a time. Mix until just incorporated. It will be a very wet batter.
Pour the batter into the greased loaf pan. I sometimes like to top the batter with very thinly sliced Fuyu persimmons for decoration.
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.
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Persimmon Bread
4.93 from 338 votes
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.
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!
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.
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.
Hi,
First timer here. How do I know when the persimmon is soft enough on the outside to cut it in half and scoop out the mush? What should the outside skin feel like? Thank you.
Hi Tarja,
You want it to be about as mushy as a peach you would throw away or a mushy banana. If you gently press on the side of the persimmon, it should easily press in. The skin usually remains in tact and firm (sometimes wrinkled), which is why I dispose of it and don’t use it when baking. Take a look at the photo in the post of me with the persimmons on the cutting board… that is the right amount of ripe-ness. There is a clearer shot of the persimmons in this post where I talk about freezing persimmon pulp.
Let me know if you still have any questions.
Made Lucille Carmichael’s recipe with half the sugar along with nuts etc I it was much like a fruit cake very good and very dense want to try this with some frozen persimmons to be like a banana bread.
I love this recipe! So moist! I used only 1/2 cup sugar instead of 3/4 because my fuyu persimmons are ripe & very sweet. I definitely will make this again!
I had two huge overripe persimmons so I made a 1.5 times batch and I added pecans. Delicious! Super moist. I recommend freshly ground nutmeg and cloves.
It smelled great! However, I followed the directions for a glass pan. It came out charred ☹️ The regular directions and temp. Would have been just fine.
Thanks for sharing, JT. Really appreciate your feedback… this is something I am scheduled to recipe test as soon as I get my kitchen back so we can resolve the glass pan vs. non-stick cooking times ASAP.
First time making persimmon bread and this recipe is outstanding! Perfectly moist, great flavor with the spices, called for ingredients that all bakers have on hand, and very easy to make. It is one of my new favorites to make! (I just read the last comment that posted since I found this recipe and wanted to add that I did switch my oven to convection for the last 15 min when I tested it and the center was not done, but I thought it my oven which is only a few years old and/or the fact I baked it in a new glass loaf pan – I will use convection next time too and keep an eye on it. I bake banana bread and others all the time and my persimmons were very, very ripe). Thank you!
Thank you so much for sharing this thoughtful response, Brenda. I am glad to hear you love the recipe! There is a difference when using a glass pan – I usually bake mine in a darker non-stick pan (as you can see in the photos). I will add your tip to the recipe notes, plus the note that usually when baking in a glass pan, the temperature should be 25 degrees higher, and will take up to 10 minutes longer. I haven’t tested it with this recipe (yet), but will do so ASAP since it seems like a helpful exercise.
It came out low, which can be ok for many bread recipes, but it started to burn after 45 minutes in the oven! I pulled it out as soon as I smelled it. Yes, I’m sure it was at 350 degrees.
After it cooled thoroughly, I cut a slice for a taste and trimmed off the edges. The flavor was good but it was VERY moist. I bet the center of the loaf will be inedible.
I consider myself a decent home baker, so I want to say the recipe is flawed, but if everyone else enjoyed it, maybe it was me :-/
Hi JuanaMaria… I am so sad and shocked to hear this! Having personally made this loaf dozens of times, plus other folks who have used the recipe from the blog, and friends and family. One thing I can think of is that if the persimmon isn’t ripe enough, then it doesn’t disperse properly in the batter… this would result in a cake that is dry on the outside (causing it to burn) and all the persimmon coming together on the inside (causing it to be raw and inedible). Was the consistency of the persimmons liquidy? Like a completely black banana?
This bread was awesome. I doubled it, used gluten free flour, replaced the sugar with honey, increased the baking soda, placed sliced meyer lemon dipped in honey on top, and it tasted like ginger bread! Thank you!
Hi Marina… great questions! I have tried the recipe with both olive oil and coconut oil and it works great. Know that the olive oil will yield a slightly different taste.
Although I haven’t tried the recipe yet with the other two substitutions, you will (probably) be OK with the egg substitution (at 2 egg whites per egg in the recipe).
For the honey instead of sugar, I am worried that the bread will not rise sufficiently. You can try adding a bit more baking soda, but at your own risk.
I am so curious to know how it goes… so keep me updated and wishing you luck!
I planted 3 persimmon trees this year and had no idea what I would do with all the fruit once they start producing! I think this is the first time I have seen them used in a cake, and I love it! Also, it looks gorgeous!
I love a good quick bread, and the persimmon addition is perfect for fall baking…loved it. Those warm spices add the perfect touch. Thanks so much for sharing!
Came out perfectly on the first try! I love there aren’t raisins or nuts. The texture is so good it would be a shame
to contradict it with added ingredients.
I’m about to try a pickled persimmon recipe. Will send it to you if I like the outcome 🙂
Amazing! I am thrilled to hear how much you liked it. And I’m all about the smooth texture in this one… leaving out the raisins and nuts is key! Enjoy your pickled persimmons!
Loving the color and texture on this bread. Couldn’t wait to try it out your way, and absolutely loved it! Will definitely be making this one over and over again.
I am a persimmon lover and this is basically a tailor-made recipe for me. Fantastic idea, it looks incredible, and the texture is great. Love the many details in the post. Made it perfectly the first time!
What a smart way to use persimmons! And I love the color you get from the fruit in this bread. Plus, the texture is perfection, and the bread is wonderfully moist!
Hi,
First timer here. How do I know when the persimmon is soft enough on the outside to cut it in half and scoop out the mush? What should the outside skin feel like? Thank you.
Hi Tarja,
You want it to be about as mushy as a peach you would throw away or a mushy banana. If you gently press on the side of the persimmon, it should easily press in. The skin usually remains in tact and firm (sometimes wrinkled), which is why I dispose of it and don’t use it when baking. Take a look at the photo in the post of me with the persimmons on the cutting board… that is the right amount of ripe-ness. There is a clearer shot of the persimmons in this post where I talk about freezing persimmon pulp.
Let me know if you still have any questions.
I didn’t have cloves so I substituted lemon zest. Excellent recipe!
Sounds like a delicious substitution… glad you liked it, Lisa!
Made Lucille Carmichael’s recipe with half the sugar along with nuts etc I it was much like a fruit cake very good and very dense want to try this with some frozen persimmons to be like a banana bread.
and not I -always proofread before posting-Wade
Looking forward to hearing how it goes! I’ve never made it with frozen persimmons, but I imagine it works great.
I love this recipe! So moist! I used only 1/2 cup sugar instead of 3/4 because my fuyu persimmons are ripe & very sweet. I definitely will make this again!
Yay! I’m so happy to hear it, Antonia. And glad to hear your persimmons were very ripe and sweet. Enjoy!
I had two huge overripe persimmons so I made a 1.5 times batch and I added pecans. Delicious! Super moist. I recommend freshly ground nutmeg and cloves.
It smelled great! However, I followed the directions for a glass pan. It came out charred ☹️ The regular directions and temp. Would have been just fine.
Thanks for sharing, JT. Really appreciate your feedback… this is something I am scheduled to recipe test as soon as I get my kitchen back so we can resolve the glass pan vs. non-stick cooking times ASAP.
First time making persimmon bread and this recipe is outstanding! Perfectly moist, great flavor with the spices, called for ingredients that all bakers have on hand, and very easy to make. It is one of my new favorites to make! (I just read the last comment that posted since I found this recipe and wanted to add that I did switch my oven to convection for the last 15 min when I tested it and the center was not done, but I thought it my oven which is only a few years old and/or the fact I baked it in a new glass loaf pan – I will use convection next time too and keep an eye on it. I bake banana bread and others all the time and my persimmons were very, very ripe). Thank you!
Thank you so much for sharing this thoughtful response, Brenda. I am glad to hear you love the recipe! There is a difference when using a glass pan – I usually bake mine in a darker non-stick pan (as you can see in the photos). I will add your tip to the recipe notes, plus the note that usually when baking in a glass pan, the temperature should be 25 degrees higher, and will take up to 10 minutes longer. I haven’t tested it with this recipe (yet), but will do so ASAP since it seems like a helpful exercise.
It came out low, which can be ok for many bread recipes, but it started to burn after 45 minutes in the oven! I pulled it out as soon as I smelled it. Yes, I’m sure it was at 350 degrees.
After it cooled thoroughly, I cut a slice for a taste and trimmed off the edges. The flavor was good but it was VERY moist. I bet the center of the loaf will be inedible.
I consider myself a decent home baker, so I want to say the recipe is flawed, but if everyone else enjoyed it, maybe it was me :-/
Hi JuanaMaria… I am so sad and shocked to hear this! Having personally made this loaf dozens of times, plus other folks who have used the recipe from the blog, and friends and family. One thing I can think of is that if the persimmon isn’t ripe enough, then it doesn’t disperse properly in the batter… this would result in a cake that is dry on the outside (causing it to burn) and all the persimmon coming together on the inside (causing it to be raw and inedible). Was the consistency of the persimmons liquidy? Like a completely black banana?
This bread was awesome. I doubled it, used gluten free flour, replaced the sugar with honey, increased the baking soda, placed sliced meyer lemon dipped in honey on top, and it tasted like ginger bread! Thank you!
I’m so happy to hear it, Mairin! I’m glad the substitutions worked out 🙂
Hi, this recipe sounds amazing !!! Could I substitute sugar with honey, butter with EVVO or coconut oil and just egg whites instead of whole eggs ?
Hi Marina… great questions! I have tried the recipe with both olive oil and coconut oil and it works great. Know that the olive oil will yield a slightly different taste.
Although I haven’t tried the recipe yet with the other two substitutions, you will (probably) be OK with the egg substitution (at 2 egg whites per egg in the recipe).
For the honey instead of sugar, I am worried that the bread will not rise sufficiently. You can try adding a bit more baking soda, but at your own risk.
I am so curious to know how it goes… so keep me updated and wishing you luck!
I have used flax seed “eggs” to bake in the past and it has worked out well. Do you think it would work here, taste wise?
I’ve never tried it in this recipe, but in theory it should work. If you try it, please let me know how it goes!
This looks so beautiful!! I love persimmon but never baked with it – was excited to try and came out great!
So happy to hear it, Aline!
Your recipe looks delicious. I always shy away from making fruity breads and this recipe is perfect. Thanks a lot.
I’m so happy to hear it, Sophie!
I have only ever baked with persimmons once, but I thought it tasted amazing, so I don’t know why I don’t do it more often!
This cake is perfect!
I’m so happy to hear you enjoyed it, Cathleen!
I love quick and beautiful breads in the fall. I have never cooked with persimmons but thanks to you I was inspired to do so. Thanks for all the tips!
So happy to hear it, Debbie! You are very welcome.
Oh yay! Thanks for letting me know… glad to hear it came out great!
I planted 3 persimmon trees this year and had no idea what I would do with all the fruit once they start producing! I think this is the first time I have seen them used in a cake, and I love it! Also, it looks gorgeous!
That makes me so happy to hear! 3 persimmon trees sounds like a dream… I usually just chop them up and enjoy them in oatmeal instead of adding sugar.
I love persimmon but never baked with them before! This recipe was so delicious, I will definitely make it again! Need to buy more persimmons;)
Oh this makes me so happy to hear! Glad you enjoyed it.
Love this Persimmon bread, how delicious and flavourful these are ! Couldnt wait to try my hands on it. Thanks for sharing this 🙂
Thanks for sharing, Farrukh! Glad to hear you enjoyed it 🙂
I love a good quick bread, and the persimmon addition is perfect for fall baking…loved it. Those warm spices add the perfect touch. Thanks so much for sharing!
So glad to hear you enjoyed the warm spices with the persimmon, Amanda!
That was so good! Growing up in the south, I had my share of persimmon everything. I never had bread, though.
Glad to hear you liked it, Ben!!
Came out perfectly on the first try! I love there aren’t raisins or nuts. The texture is so good it would be a shame
to contradict it with added ingredients.
I’m about to try a pickled persimmon recipe. Will send it to you if I like the outcome 🙂
Amazing! I am thrilled to hear how much you liked it. And I’m all about the smooth texture in this one… leaving out the raisins and nuts is key! Enjoy your pickled persimmons!
Loving the color and texture on this bread. Couldn’t wait to try it out your way, and absolutely loved it! Will definitely be making this one over and over again.
So good! My friends devoured this at bible study! Thanks for the recipe.
I am a persimmon lover and this is basically a tailor-made recipe for me. Fantastic idea, it looks incredible, and the texture is great. Love the many details in the post. Made it perfectly the first time!
What a smart way to use persimmons! And I love the color you get from the fruit in this bread. Plus, the texture is perfection, and the bread is wonderfully moist!
Thank you so much, Marisa… so glad to hear you loved it!
There is a persimmons tree in our local park with tons of ripe fruit on it presently. I think I will pick some tomorrow and try this.
Can’t wait to hear what you think, Chris!