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.
Siobhan
Thank you for the recipe. I have been given a bunch of persimmon so will make this cake tonight!
I just wanted to let you know that you refer to hachiya persimmon as "hochaya" in your ingredient list and as "hichaya" in your instructions.
Candice
Thank you, Siobhan... I'll correct the type-o!
Nanda
The smell was delicious, my 3 year old absolutely had to have a piece fresh out of the oven.
I did make some changes because I am both wheat and lactose intolerant. Used 180 g of spelt flour with baking powder and used a plant based butter.
Also used an unrefined sugar, that is similar in colour to brown sugar, giving the bread a beautiful dark brown colour.
It did turn out quite oily, so next time I’ll use less butter.
It was heavenly, I have no idea how you manage to wait until the next morning.
This was my first time baking with persimmon, a great recipe.
Many thanks from the Netherlands!
Candice
I'm so glad to hear you both enjoyed it, Nanda! I've never baked with spelt flour... and I'm curious how it will turn out when you reduce the butter... please report back, I'd love to give it a try!
Carol
I’m inspired by the comments and will make this bread. I distinctly bought overripe persimmons. Was going to add it to a protein shake, but like the sound of this bread. I love persimmons and wish I had a tree as well Candice. Where do these trees grow?
Candice
I can't wait to hear what you think, Carol! They are native to Japan, China, and North America, depending on the species. I do see them all over Portland!
Mary Ann Astrero
So yummy and easy. I subbed butter with bananas due to dairy allergies. I also cut the sugar to 1/4 cup sugar. The sweetness of the bananas and persimmons made up for the sugar. My students loved it!
Candice
Thank you so much for sharing, Mary Ann! I love that substitution idea... I'll have to give it a try!
Maddie
Absolutely amazing!! My first time making persimmon bread and i am so glad i chose this recipe! Thanks for sharing 🙂
Candice
I'm so glad to hear you liked it, Maddie!
Maria
My friends and family loved it. But instead of sliced fuyu on top, i used the left over hachiya which eventually jellied and made a perfect topping! great for my morning coffee too.
Candice
Sounds like such a good topping... glad you all enjoyed it, Maria!
maura
thank you for this recipe, we love it -i add roasted pecans
Candice
Yum! Pecans are such a good addition in this one. Glad you liked it, Maura!
Maria
This is excellent recipe ! We have about 4 Khaki Persimmons Trees . It was a great tree to have lots of fruits we harvest every year we give it away to our friends and family . But this year is not that really much fruits because of strong storms we had few months ago ! Some of the fruits were shaken to the ground . I was able to purée some of ripe ones . I definitely make some more and give it away for Christmas to friends and family . I add some chopped pecan nuts and chocolate chips for toppings and used Bundt cake pan . It did not take long it was gone the next day . Thank you for the excellent recipe and sharing it to us ! I give you thumbs up 👍
Candice
I'm so glad you loved it, Maria! Pecans and chocolate chips are such a delicious topping in this one... thank you for sharing!
Eliane
I’m not sure what happened, but the bread collapsed after I took it out the oven. My toothpick was dry when I checked it, but when I cut a slice of the bread, it didn’t seem to be ready even though I baked it for 1 hour. I’m also not sure what the inside is meant to look like since there’s no photo. It still tasted great though! Any insight as to where I went wrong?
Candice
Hi Elaine, I'm so sorry to hear it collapsed! My guess is that you could have used maybe a tad bit more flour, or it could have baked another few minutes. The inside should look like banana bread, and the texture should be the same. It sounds like I should test the recipe weighing out the flour. I'll test it this weekend and add it to the recipe... my plan was to make it again anyways 🙂
Candice
Hi Elaine... here is a photo of the inside!
Jessica
Was delicious and worked well with gluten-free flour. I also added cardamom for extra yum. 🙂
Candice
I'm so glad to hear it! I've never used gluten-free flour, and have some friends who would love it. Thank you for sharing, Jessica!