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.
Jump to:
🌟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.
Deborah Currin
This recipe is a keeper! I let my persimmons ripen to the mushy point and they were sweet and easy to incorporate into the batter. I added chopped pecans to my mix, so good.
Candice
So good with pecans!! Glad you liked it, Deborah!
Savannah
Should the loaf rise at all? Mine looks a bit flat
Candice
Yes, it should, but not a ton. So sorry I didn't see this sooner!
Jon
Mine didn’t rise much either, but was still tasty. I split the batter into two 8x8 pans because I didn’t have a loaf pan and was afraid it would rise over the top in just one pan. That was not an issue. 🙂
Candice
Hi Jon, I'm sorry to hear that it didn't rise much. Did you look at the expiration date on the baking soda? I saw your comment and one other so I've made two loaves this week so far to test if I had a rise issue, and none over here... so I'm not sure what could be wrong except the expiration or the pan size that you used. I've never baked it in an 8x8... always a loaf pan. Let me know what you think!
Gigi
My husband and I just made this recipe. It is delicious!!
Candice
I'm so glad to hear you liked it, Gigi!
Julie Stone
I am cooking it tonight my husband wanted Splenda in it and he told me it would be too sweet, and I told him we needed the same amount of it for weight, but he won. Either way I am looking forward to trying it.
Candice
Yay! I'd love to hear how it went, Julie!
Rama
Ok so I found your recipe while looking for recipes with ripped persimmon and oh it is did not disappoint! I followed the recipe exactly step by step until i got to : let it cool completely 🥴 could not do it! The smell 😭😭😭 was beyond bearable! I had to have a slice 😋😋😋 thank you for sharing. Definitely saving this one for a rerun!
Candice
Ha! I know exactly what you mean. And I'm so glad you liked it, Rama!
Valera
I double checked the size of my loaf pan before I made a comment. An hour of baking time is way to long. I checked mine at 45 minutes and I could have taken it out 5-10 minutes earlier with my oven set at 350. It’s cooling now, hoping it did not over cook.
Candice
Hi Valera, I'm surprised to hear that! I saw your comment and I've made two loaves this week so far to test if I had a timing, and none over here... so I'm not sure what could be wrong except your oven temperature. 55-60 minutes has been the perfect bake time for me and I checked my oven temperature with an infarred thermometer. So if it was done after 45 minutes, maybe your oven temperature is too high. You can baking at 10 degrees lower.
Let me know what you think and how it goes!
Yen
Thanks for this recipe! I used 1 cup almond flour and 1/4 cup chickpea flour instead and it came out super moist.
Candice
Thanks for sharing, Yen!
Mara Harrington
This is my afternoon project! It's raining here in the Bay Area and I look forward to the scent of this baking.
Candice
Can't wait to hear what you think, Mara!
Jenn
Looks delicious!!
Candice
Thank you!
Jenn
Hi, I’m hoping to make this today with some ripe persimmons that I froze before they went bad. I’d like to try monkfruit sugar to replace some of the sugar and will try a small quantity in a muffin tin so I can see how that turns out before making a full loaf. Not sure on timing - maybe 20 min?? Love persimmon any way you make it ❤️ Wish me luck!!
Candice
Good luck, Jenn! I've never made it in a small loaf, so please let us all know how long it took 🙂