Introduction
The first time I slid a warm loaf of persimmon bread from the pan, the kitchen filled with a honeyed aroma—brown sugar and cinnamon wrapped around the mellow, apricot-like sweetness of ripe persimmons. The crusted top gave a gentle crackle under my knife, revealing a tender, moist crumb speckled with little pockets of persimmon silk. Each bite is soft, lightly spiced, and comforting—like a seasonal hug in loaf form.
This persimmon bread is perfect for cozy autumn mornings, casual weekend brunches, or to bring to potlucks when you want something rustic and seasonal. It also makes a thoughtful homemade gift during holiday gatherings. If you already love quick sweet loaves, try comparing textures and flavors with this Amish apple fritter bread recipe for a delightful contrast.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Total Time: about 1 hour 15 minutes (plus cooling)
- Servings: 12 slices (one standard 9×5-inch loaf)
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Estimated nutrition per serving (1 slice, recipe yields 12 slices). These are approximate values calculated from standard food composition data (USDA FoodData Central) and common nutrition databases. If you need precise numbers for medical reasons, weigh your specific ingredients and consult a registered dietitian.
Base recipe (without nuts) — per serving (approx.):
- Calories: 220 kcal
- Protein: 2.8 g
- Carbohydrates: 34 g
- Sugars (added): ~17 g
- Dietary fiber: ~1.4 g
- Fat: 8.7 g
Notes:
- Totals derived from ingredient-level estimates (sugar, butter, eggs, AP flour, and two medium persimmons). Sources used for reference: USDA FoodData Central and general guidance from government nutrition resources.
- Adding 1/2 cup chopped nuts (walnuts) increases each slice by roughly +27 kcal, +2.7 g fat, and +0.6 g protein.
- These values are estimates and will vary with the exact size of persimmons, brand of butter, and whether you include nuts.
Why You’ll Love It
This loaf shines for a few reasons:
- Flavor & Aroma: Ripe persimmons add a gentle, floral sweetness that pairs beautifully with cinnamon and nutmeg—less overt than banana or pumpkin, with a refined fruitiness.
- Comfort & Memory: It evokes the cozy tradition of fruit-forward quick breads—perfect for cups of coffee or tea and conversation.
- Ease: With straightforward mixing and one-pan baking, it’s approachable for bakers of any level and quick enough for last-minute company.
- Seasonal Meaning: Persimmons are at their best in late fall; baking this loaf is a subtle celebration of harvest flavors. If you like this style of homestyle loaf, you may also enjoy the rustic notes in this other quick-bread favorite.
How to Make Persimmon Bread
Ingredients:
- 2 ripe persimmons, mashed (about 1 to 1 1/2 cups mashed)
- 1 cup granulated sugar
- 1/2 cup (1 stick / 113 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (about 187.5 g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped nuts (optional — walnuts or pecans)
Optional substitutions:
- Swap half the granulated sugar for brown sugar for a deeper molasses note.
- Use olive oil or melted coconut oil (replace butter weight-for-weight) for a dairy-free version—and add 1–2 tablespoons of unsweetened applesauce to keep moisture.
- Replace all-purpose flour with a 1:1 gluten-free flour blend; expect slightly different texture.
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
- In a large mixing bowl, cream together the softened butter and sugar until light, then mix in the mashed persimmons until the mixture is cohesive.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped nuts if using. Avoid overmixing to keep the loaf tender.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). If the top is browning too quickly, tent with foil for the last 10–15 minutes.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Practical tips:
- Test doneness with a toothpick in the center; moisture from persimmons can make the crumb appear moist even when fully baked.
- If using Hachiya persimmons, ensure they’re fully ripe and jelly-like—unripe ones are astringent. Fuyu persimmons can be used but have a firmer texture and subtler sweetness.
- For even baking, don’t overfill the pan; leave about 1/2 inch headroom for rise.
Serving Suggestions
- Slice and serve warm with unsalted butter for a simple treat.
- Toast slices lightly and spread cream cheese or ricotta with a drizzle of honey.
- Pair with a robust breakfast coffee or spiced tea—chai and persimmon bread are lovely together.
- For brunch, serve alongside scrambled eggs and fresh fruit for a balanced spread.
- Turn thick slices into dessert by topping with vanilla ice cream and toasted nuts.
Keeping it Fresh
- Room temperature: Store wrapped tightly in plastic wrap or in an airtight container for up to 3 days. Keep in a cool, dry place away from direct sunlight.
- Refrigeration: If you prefer, refrigerate in an airtight container for up to 7 days; bring slices to room temperature or warm gently before serving.
- Freezer: Wrap the cooled loaf (or individual slices) tightly in plastic and foil or place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm if desired.
Pro Tips & Tricks
- Best persimmons: For the sweetest, most spreadable mash, use fully ripe Hachiya persimmons—soft, almost custardy. If you use Fuyu, pick ones that have a deep color and are slightly soft.
- Texture control: Don’t overmix after adding flour; overworking develops gluten and can make the bread dense. Fold gently until no streaks of flour remain.
- Spice balance: Start with the listed cinnamon and nutmeg; you can add a pinch of ground ginger or a dash of cardamom for complexity.
- Crust vs. crumb: For a crisper top, brush the batter lightly with melted butter before baking; for a softer top, cover the loaf with foil for part of the bake.
- Even slices: Use a serrated knife and let the loaf cool sufficiently (20–30 minutes) for cleaner slices.
Creative Twists
- Persimmon & Orange Glaze: Make a simple glaze with 1 cup powdered sugar and 2–3 tablespoons fresh orange juice. Drizzle over cooled loaf for bright citrus notes.
- Vegan Version: Replace butter with 1/2 cup neutral oil, use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, chilled), and swap the eggs and butter accordingly. Add 2–3 tbsp applesauce if needed for moisture.
- Spiced Chocolate Persimmon Bread: Fold in 1/2 cup dark chocolate chips and increase cinnamon to 1 1/2 teaspoons for a rich dessert loaf.
- Gluten-Free: Use a cup-for-cup gluten-free flour blend with xanthan gum as directed by the blend. Expect a slightly different crumb but similar flavor.
- Savory-Sweet: Omit some sugar (reduce to 3/4 cup) and fold in 1/2 cup grated cheddar and 1 tbsp chopped fresh rosemary for a unique breakfast slice.
Common Questions & Answers
Q: Can I use canned persimmon puree?
A: Yes—use the same volume of puree as mashed fresh persimmons. Drain any excess liquid if it’s watery to avoid thinning the batter.
Q: My loaf is too dense—what went wrong?
A: Likely overmixing or too much batter in the pan. Mix until the flour is just incorporated and make sure your baking soda is fresh.
Q: How do I tell if my persimmons are ripe?
A: Hachiya types should feel very soft and jelly-like; Fuyu are firmer but should yield slightly to pressure and have a deep color. Unripe persimmons are astringent.
Q: Can I reduce the sugar?
A: You can lower sugar to 3/4 cup for a less sweet loaf, but the texture and browning may change slightly—consider adding a tablespoon of maple syrup or honey to maintain moisture.
Q: How long does the bread keep in the freezer?
A: Up to 3 months in a well-wrapped, airtight package. Thaw in the fridge overnight, then bring to room temp or warm gently.
Conclusion
I hope this persimmon bread becomes one of your go-to seasonal treats—easy to make, comforting to share, and a lovely way to showcase ripe persimmons. If you’d like a different take on persimmon bread or inspiration for similar quick loaves, try comparing recipes like James Beard’s Amazing Persimmon Bread Recipe – David Lebovitz for a classic approach, or explore The Best Persimmon Bread Recipe – Proportional Plate for another flavorful variation. Bake a loaf, share a slice, and tell me how yours turned out—I’d love to hear about your tweaks and favorite pairings.
Print
Persimmon Bread
- Total Time: 85 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A comforting and moist persimmon bread, lightly spiced with cinnamon and nutmeg, perfect for cozy mornings or as a thoughtful gift.
Ingredients
- 2 ripe persimmons, mashed (about 1 to 1 1/2 cups)
- 1 cup granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (about 187.5 g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped nuts (optional — walnuts or pecans)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
- In a large mixing bowl, cream together the softened butter and sugar until light, then mix in the mashed persimmons until the mixture is cohesive.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped nuts if using. Avoid overmixing to keep the loaf tender.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Best with fully ripe Hachiya persimmons for sweetness. Store in an airtight container; best enjoyed within three days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17g
- Sodium: 150mg
- Fat: 8.7g
- Saturated Fat: 5g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.4g
- Protein: 2.8g
- Cholesterol: 30mg
