Persimmon Bread

Discover the secret star of fall baking with this incredibly moist and flavorful Persimmon Bread! It’s a quick, healthy, and deliciously spiced quick bread that makes the most of sweet, seasonal persimmons. This easy recipe is the perfect way to enjoy a forgotten autumn treasure that deserves a spot in your baking lineup.

Why You Will Love This Recipe

While pumpkin and apple get all the attention, I fell in love with persimmons during a trip to a local orchard years ago. This bread became my favorite way to use them, transforming their unique honey-like flavor into a moist, comforting loaf that fills my kitchen with the most wonderful aroma. It’s a cherished seasonal ritual that introduces friends and family to a flavor they often haven’t tried before.

Ingredients

• 2 large eggs
• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• ½ teaspoon salt
• ½ cup vegetable oil
• 1 teaspoon ground cinnamon
• 1 cup persimmon pulp
• ½ cup chopped walnuts
• 1 teaspoon baking soda
• ½ cup raisins

Step-by-step instructions for making the recipe

1. Preheat your oven to 325°F (165°C). Lightly grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the all-purpose flour, ground cinnamon, and salt. Then, stir in the chopped walnuts and raisins until they are coated in the flour mixture.
3. In a separate large bowl, blend the eggs, white sugar, and vegetable oil until the mixture is smooth and well-combined.
4. In a small bowl or measuring cup, stir the baking soda into the persimmon pulp until it is fully incorporated.
5. Pour the persimmon pulp mixture into the large bowl with the egg and sugar mixture, and stir until just combined.
6. Gently fold the dry flour mixture into the wet persimmon mixture, being careful not to overmix.
7. Pour the finished batter into the prepared loaf pan and spread it evenly.
8. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely before slicing.

Eva

Persimmon Bread

Discover the secret star of fall baking with this incredibly moist and flavorful Persimmon Bread! It’s a quick, healthy, and deliciously spiced quick bread that makes the most of sweet, seasonal persimmons.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 547

Ingredients Equipment Method Notes

Ingredients

  

• 2 large eggs
• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• ½ teaspoon salt
• ½ cup vegetable oil
• 1 teaspoon ground cinnamon
• 1 cup persimmon pulp
• ½ cup chopped walnuts
• 1 teaspoon baking soda
• ½ cup raisins

Equipment

• 9×5-inch Loaf Pan
• Mixing Bowls

Method

 

1. Preheat your oven to 325°F (165°C). Lightly grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the all-purpose flour, ground cinnamon, and salt. Then, stir in the chopped walnuts and raisins until they are coated in the flour mixture.
   1 ½ cups all-purpose flour, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ cup chopped walnuts, ½ cup raisins
3. In a separate large bowl, blend the eggs, white sugar, and vegetable oil until the mixture is smooth and well-combined.
   2 large eggs, ¾ cup white sugar, ½ cup vegetable oil
4. In a small bowl or measuring cup, stir the baking soda into the persimmon pulp until it is fully incorporated.
   1 cup persimmon pulp, 1 teaspoon baking soda
5. Pour the persimmon pulp mixture into the large bowl with the egg and sugar mixture, and stir until just combined.
6. Gently fold the dry flour mixture into the wet persimmon mixture, being careful not to overmix.
7. Pour the finished batter into the prepared loaf pan and spread it evenly.
8. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

Persimmon Pulp Tip: Use very ripe Hachiya persimmons for the best flavor and sweetness. You’ll need 2-3 large persimmons for 1 cup of pulp. Simply scoop the soft, jelly-like flesh from the skin. Do not use underripe persimmons as they are astringent. The walnuts and raisins can be omitted or substituted with your favorite nuts or dried fruit.

FAQ