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:
Want the complete scoop on baking with this fruit? Read my thorough persimmon guide.
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🌟Why You’ll Love This Persimmon Bread Recipe
🧾Ingredients for Persimmon Bread
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.
🧡 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.
📋Persimmon FAQs
Fuyu persimmons come into season around September and can linger into December. Hachiya persimmons tend to arrive later, usually from October through late December.
Persimmons are wonderful for baking. When they ripen to become mushy and sweet, they're so easy to incorporate into different batters from persimmon cookies to persimmon pancakes.
Fuyu persimmons are small, squat, and can be enjoyed like apples – skin and all. When ripe, they're sweet, slightly tangy, and perfect for snacking on.
Hachiya persimmons are longer and heart-shaped with a bright orange color. They're incredibly astringent when not fully ripe. You must wait until they're soft and ripe to eat them, or else they'll taste sharp.
Absolutely! Persimmons can be enjoyed raw, and are extra delicious when ripe. Simply peel the skin (if it's an astringent Fuyu) and slice it into wedges. You can also use them in salads, baked desserts, or even as a topping for yogurt.
They are not that similar. Apples are sweet and often have a tart edge, whereas persimmons are sweet with more of a honeyed flavor with warm spice, Unripe Hachiya persimmons are super astringent and sour, so wait until they ripen for a sweet taste.
Persimmon Bread
Equipment
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 puree Hachiya 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 ⅓ 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
- 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.
Jill Stassinos
Delicious and easy to make. I used Monkfruit sweetener instead of sugar and next time will use less Monkfruit (1/2 cup) and will grind the Monkfruit sweetener so it doesn't create a grainy texture to the bread. If that doesn't work I will continue to reduce the amount of Monkfruit sweetener to get the taste just right. Thanks again for a great recipe! 🙂
Mark Basskee
We just harvested about 75 Fuju persimmon from our very own tree. Delicious right from the tree, but we hope to puree the ripest ones & use in this recipe.
Stacy
This was amazing! I waited patiently for my persimmons to ripen (not even sure what kind of persimmons they were, just goes to show this recipe goes with any persimmon as long as they are ripe!)
I didn't have clove and it still tasted amazing. So easy to make. I am making another loaf tonight!
Candice
I'm so glad you waited for them to be super ripe and very happy you loved it. Enjoy, Stacy!
Mike Hubbard
A friend had given us some persimmons so I started looking for recipes because I hadn't ever had one. I found this recipe and thought I'd give it a try. So happy I did, it was delicious.
Candice
So glad you liked it, Mike... thank you for sharing!
Cherry
Tried this amazing recipe with walnuts and cranberries. It was heaven! Made some for gifting to family and friends because it was just too good to keep it all to myself for the holidays! Thank you for the easy step by step instructions and tips to make it perfect!
Candice
You are so welcome, Cherry! Thank you for sharing... I'm glad you liked it! I'm going to have to try it with your walnut and cranberry combo... sounds great!
Tiffany Story
I’m thinking nuts as well. How much did you put in and were cranberries dried or fresh? Thanks!!!
Connie
I stumbled upon your Persimmon Bread recipe, which got me motivated to use up the Hayashi pulp prepped last week, just enough for your recipe. I agree with the comment from Lorie about subbing dates for sugar (just get the drier version for easier mixing, cut up in 1/4 inch pieces and pulse in blender with the flour) which works in other fruit breads & muffins too. Neighbor left a bag of Fuyu recently for nice topping. Don't know what to do with the remaining 3 lbs. of Fuyus, maybe dry in dehydrator? One question, do you recommend pealing the Fuyu if blended for pulp and used for muffin recipe?
Karen Whiteway
It looks like you did not receive a response yet. I wanted to suggest you cut the leftover persimmons up and remove the skin, make a purée out of them and freeze it to make more loaves of bread later. I’m making this bread tomorrow, can’t wait to try it!
Laura Colson
Tastes great! We had a hard time waiting until it was cool enough to slice to sample it. Next time I'll add some chopped walnuts or pecans for a little extra flavor and texture.
Candice
So glad you liked it, Laura... thank you for sharing! It works great with nuts, so enjoy!
Heidi
Love this! I found the recipe by chance. I had seen persimmons in the grocery store and wondered how people use them. So, I searched and found this recipe. I am a novice baker. The directions were very easy to follow and the outcome was fantastic. Thank you!
Candice
I'm so glad you loved it and it was easy to follow, Heidi... thank you for sharing!
lorie
We enjoyed this recipe and made the following choices:
reduced sugar to 1/2 cup, added walnuts, used gluten free flour
Next time I would like to replace the sugar with chopped dates and double the entire recipe.
Thank you for this easy recipe. I am enjoying your website and will try other healthy recipes.
Greetings from parched sunny southern California.
Candice
Thank you for sharing and for your kind words, Lorie! I love the idea to sub dates for the sugar. I’m going to have to give that one a try.
Maryamu E Givens
I WAS BORN IN LAUREL, MISSISSIPPI AND I REMEMBER VISITING MY GREAT GRANDMOTHER IN QUITMAN, MISSISSIPPI...WE WENT WALKING, MY GREAT GRANDMOTHER AND I SAW THIS BEAUTIFUL TREE WITH DEEP ORANGE FRUIT. THE TREE HAD FEW LEAVES. IT WAS NOVEMBER AND I THOUGHT THE PERSIMMONS WERE GOLD LIKE THE ONES I READ IN FAIRY TALES.MOMMA, WAS LAUGHING AT HER SILLY GREAT-GRANDDAUGHTER...THAT WAS THE ONLY TIME I SAW THE DEEP ORANGE-GOLD FRUIT GROWING. MOMMA DIED THE NEXT YEAR. MY MOTHER SAID THAT MOMMA MADE PERSIMMON BREAD WITH SOME OF THE FRUIT BUT THERE WAS NO RECIPE...
Candice
Thank you so much for sharing your story, Maryamu. I truly hope this recipe gets you closer to figuring hers out <3