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.
Sandy Dunville
I JUST RECEIVED A LOT OF PERIMMON BUT HAE NEVER CXOOKED WITH THEM.
WHAT IS THE EASIEST WAY TO PULP THE PERSIMMON. i WOULD LIKE TO MAKE TONIGHT
HOW DO I TELLIF THEYARE RIPE ENOUGH TO COOK WITH. THANKS FOR YOUR HELP
Candice
Hi Sandy,
If you’re looking to get them ripe quickly, Rhoda in the comments recommended freezing them overnight. I’ve never tried it, but it makes sense to me.
They need to be very, very mushy. To the point where you can’t pick them up without squishing them.
Good luck and enjoy!
Jeannette Bovard
I received a dozen persimmons from a friendly neighbor and found your recipe. Hoped to make for Thanksgiving, but none were ripe. Today I had enough ripe persimmons for the recipe and decided to make ahead and freeze for Christmas. The bread smelled so good when I took it out of the oven that I couldn't resist and cut off a piece. Yum! This recipe is a keeper. We will enjoy this loaf now and I'll make more for Christmas when the rest of the fruit is ripe. Thank you so much for this delicious addition to my quick bread recipes.
Candice
You are so welcome, Jeannette, and I appreciate your taking the time to leave a review... thank you!
Joan
For the gluten intolerant folks, I replaced the flour with Bob Red Mill’s 1 to 1 gluten free baking flour. It turned out so well, huge hit with my family. Will be making this again. Yummy.
Candice
I'm so glad you liked it, Joan... and the substitution recommendation is greatly appreciated!
Joan
It’s your recipe, so good. Your tips really helped too. Thank you.
Candice
I am so glad to hear they helped, Joan... thank you for your kindness!
Rose Holz
Happy Thanksgiving!
My older man older neighbor bought me a bowl of beautiful persimmons from his tree the other day. . A touching gesture in that he remembered how much my Mom loved them and he know how much I was missing her. While she was sick, he would always give me a few for her.
I made this recipe this morning as a way of giving thanks for the kindness of a neighbor. Followed the recipe exactly. The bread turned out perfectly. I will be sharing this as a dessert for our Thanksgiving today- and made a loaf for my thoughtful neighbor.
Candice
Happy Thanksgiving, Rose! How sweet of him... these touches of kindness make all the difference.
I'm so glad you liked it and get to share it with your neighbor and guests.
Sending love your way! Thank you for sharing.
Nancy
My first adventure into the world of persimmons , and such a grand experience! I have always wondered about this fruit, and now I know it is delightfully sweet and very adaptable to recipes. I followed the recipe mostly , only changing the bread pan prep to spraying with Pam, the dusting generously with cinnamon sugar. I also added a cup of chopped walnuts to the batter.
Thank you for a recipe I am sure I will use again.
Candice
Welcome to the world of persimmon, Nancy! They really are a special fruit. You can try them in oatmeal, too... that is one of my favorites.
Thank you so much for sharing... I'm glad you liked the recipe 🙂
Mahak mittal
Can u tell a replacement of eggs in this recipe
Candice
I have never replaced the eggs in this recipe but use 1/4 cup of of unsweetened apple sauce with 1/2 a teaspoon baking soda should mix together for the proper consistency. 1/4-1/2 of a smashed banana should work, too. I can't guarantee it will come out since I've never done this substitution, myself. Please report back on how it goes!
Areli
Very excited to try this recipe! I only have oat flour, is that okay to use? Should I adjust any of the other ingredients to accommodate?
Thanks so much!
Candice
It will work if you replace it by weight instead of volume. So you're looking for 150 grams of oat flour for the 1 1/4 cups of flour. I have never done this substitution myself, so I can't guarantee it will work out. Please report back on how it goes!
Rhoda Baginski
You can trow them in the freezer overnight and then thaw the next day and they will be soft and ready to cook with👏
Candice
Great idea! I'm going to have to try that. Thank you, Rhoda!
Norman Kleve
I'm assuming that your comment has to do with using Fuyu persimmons rather that Hichaya but the initial thread got lost. Yes, this is the trick for using Fuyu persimmon: Freeze them and thaw them. They are not as pungent and sweet as the Hichaya ones but they will work.
Ingrid
I bought some Persimmons two weeks ago, the fruits are still as hard as rocks! will they ever ripen?
Candice
Two weeks is a long time! They must have been very, very underripe. You can put them in a paper bag with a banana or an apple. Close the bag and leave it at room temperature. Hopefully this will get you there faster.
Debbie
I have 3 little paper loaf pans I’d like to use so I can give these breads as gifts. Can you tell me how I should adjust the temp or cooking time?
Candice
Debbie, I've never baked it in mini loafs before, but here is what I recommend doing...
Test one loaf first. Reduce the oven temperature 25 degrees and bake it for 25 minutes. Then, check it with a toothpick every 5 minutes until it comes out clean. Then cook the others for that long.
Anyone else have a good suggestion?
Also, if you give it a try, please report back!
Ann Rolufs
I tried this with small loaf pans, baking at 325°F as you suggested. They took 49 minutes to bake and are beautiful.
Candice
Thank you for reporting back, Ann! I'm going to have to try mini-loafs next time I get some persimmon.
Ann Rolufs
Correction: The time was 40 minutes at 325°.
Ellen
Oh my, this was delicious! Really unusual. I loved it. The cake was very dark in appearance and I worried it was over baked yet it was still extremely moist. I had some leftover persimmon purée so I mixed it with icing sugar to make a glaze. The whole family loved it. Thank you.
Candice
I'm so glad you enjoyed it, Ellen! That glaze sounds fantastic... I'm going to have to give it a try. Thank you for sharing!