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.
Shay
This is the first time I’ve baked with persimmons. The bread was delicious and very moist. I didn’t have cloves so I used allspice so the taste may have been a little different. I was pleased with everything about this bread.
Candice
Great substitution choice, Shay... and thank you for sharing! I'm so glad you liked it.
Anya
Honestly one of the best things I've ever baked! Dense, delicious and makes your kitchen smell like HEAVEN!
Candice
Thank you so much for sharing, Anya... I'm glad you loved it!
Daphne Smith
Easy to make and delicious!!!
Yuri Clingerman
Note: This bread doesn't rise very much so each slice will be somewhat short.
Susan
Hello. I live in Indiana and we have wild persimmons. I ended up with 8 cups of pulp today. I have only ever made persimmon pudding; I am wondering if anyone has used wild persimmons in the recipe.
Angela
You can and they are SO much more flavorful than the store bought Fuyu and Hichaya!!!
Bonnie
Great recipe!
Natalie
Hi! Do you think I can swap out the APF with a gluten-free APF?
Candice
I've never made the loaf with gluten-free APF and don't have experience baking with it. After some light research, it looks like it should be OK. But since I haven't tested it myself, I'm afraid I can't provide experience. Good luck! And if you give it a try, let us know how it goes!
Bonnie Stalbaum
Very enjoyable bread!!
Candice
Glad to hear you enjoyed it, Bonnie... Thank you for sharing!
Sandra
Just made with saved pulp. Excellent
Candice
Thank you for sharing, Sandra... glad you liked them!
Barry
Very good recipe. I freeze extra persimmon pulp and then I can use it throughout the year. By the way, it is hachiya, not hichaya 😉
Candice
Thank you, Barry! Glad you liked it 🙂