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This moist and delicious persimmon bread is a favorite for my family every fall! It pairs the subtle, honey-like flavor of ripe persimmons with warm spices, walnuts, and raisins for the perfect sweet and tender quick bread.
It’s such a highlight of the season every fall when the persimmons start to ripen.
I love using fresh ingredients whenever I can, and there’s really nothing like baking with something that came off our own trees.
When our persimmons are ready to harvest, I always start with a batch of spiced baked persimmons, then make a few loaves of this delicious bread.
It’s wonderfully moist, and the persimmons bring such a rich flavor to the bread.
The persimmons are gathered right here on our property, and a loaf made with fresh pulp tastes so much brighter and fuller than anything out of a can or a jar. That’s honestly why I come back to this one every single fall!
Table of Contents
Why You’ll Love This Recipe
- Easy quick bread: Quick breads (like chocolate chip banana bread) are one of my favorite baked goods because they can be whipped up so easily and they are always delicious! This persimmon bread is beginner-friendly and requires very little active time.
- Fall flavors: With warm spices like cinnamon and cloves, the sweet, syrupy flavor of persimmons, and plenty of walnuts and raisins, this bread is so comforting. It’s a fun way to branch out from the usual fall favorites, pumpkin bread and pumpkin muffins, and it’s delicious any time of year!
- Make-ahead breakfast: Make a loaf of persimmon bread when you have a little extra time and enjoy having a quick breakfast or snack ready to go when you need it!
Key Ingredients
- Persimmons: I prefer American or Hachiya persimmons, and they should be extremely ripe and soft. You’ll want to turn them into persimmon pulp before you begin!
- Flour: We’ll use regular all purpose flour for this recipe! I measured the flour by weight for the best accuracy; having just the right amount of flour gets the best rise and the most moist bread.
- Walnuts and raisins: These add some crunch and sweetness that you won’t want to skip! They are the perfect complement to the fall spices and persimmon flavor.
Scroll to the recipe card at the bottom of the page for a full list of ingredients with measurements!
How to Make Persimmon Bread
Step 1. Preheat the oven to 350°F. Grease a 9×5 loaf pan.
Step 2. In a large bowl, whisk together the persimmon pulp, sugar, eggs, melted butter, and vanilla until smooth.
Step 3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then toss in the walnuts and raisins.
Step 4. Fold it into the wet ingredients just until combined.
Step 5. Scrape into the prepared pan, smooth the top, and bake for 60 to 70 minutes, until a toothpick comes out with a few moist crumbs.
Step 6. Cool in the pan for 15 minutes before carefully transferring to a cooling rack.
Tips + Notes
- The persimmons need to be soft and squishy, to the point where they practically fall off the tree into your hand. If you have to tug on one, it probably isn’t ready. I prefer American or Hachiya persimmons.
- If the top starts to brown before the loaf is done, cover it loosely with aluminum foil.
- Fresh persimmons are hard to find most of the year, so I make a big batch of persimmon pulp when they are in season and freeze it to enjoy this bread year-round!
- Be careful not to overmix the bread; stir until just combined.
- Baking time will vary by oven. Start checking your bread regularly around 55 minutes and remove it as soon as the toothpick comes out clean with just a few moist crumbs.
Recipe FAQs
Yes, you can easily leave out the walnuts to make this recipe more allergy-friendly. Feel free to add pumpkin seeds instead if you still want some crunch.
Store the bread in a sealed container at room temperature for up to 5 days. Refrigerating it can extend its shelf life by a few days, but it may dry out faster. For longer storage, freeze the bread to help preserve its freshness.
You can freeze a whole loaf or pre-slice it, then pack it into a zippered bag. Squeeze as much of the air out as possible and freeze for up to 6 months. When you’re ready to eat it, allow the bread to thaw at room temperature and reheat it if desired.
Of course! Just be warned that it does take a lot of persimmons to make persimmon pulp. This can be a good thing if you have more than you know what to do with, but you will want to buy quite a few if you’re getting them from the store or farmers market.
Related Recipes
- Cranberry Bread With Fresh Milled Flour
- Whole Wheat Blueberry Bread With Freshly Milled Flour
- Fresh Milled Cinnamon Swirl Bread
- Whole Wheat Sweet Bread Recipe
- Zucchini Bread with Lemon Glaze
If you tried this Persimmon Bread or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Persimmon Bread Recipe
Equipment
- 9×5" loaf pan
Ingredients
- 1¼ cups persimmon pulp (290g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- ½ cup butter melted (113g)
- 1 teaspoon vanilla extract
- 210 g all purpose flour
- 1 ½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
- ¾ cup walnuts (85g)
- ½ cup raisins (75g)
Instructions
- Preheat the oven to 350°F. Grease a 9×5 loaf pan.
- In a large bowl, whisk together the persimmon pulp, sugar, eggs, melted butter, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then toss in the walnuts and raisins. Fold it into the wet ingredients just until combined.
- Scrape into the prepared pan, smooth the top, and bake for 60 to 70 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 15 minutes before carefully transferring to a cooling rack.
Notes
- The persimmons need to be soft and squishy, to the point where they practically fall off the tree into your hand. If you have to tug on one, it probably isn’t ready. I prefer American or Hachiya persimmons.
- If the top starts to brown before the loaf is done, cover it loosely with aluminum foil.
- Fresh persimmons are hard to find most of the year, so I make a big batch of persimmon pulp when they are in season and freeze it to enjoy this bread year-round!
- Be careful not to overmix the bread; stir until just combined.
- Baking time will vary by oven. Start checking your bread regularly around 55 minutes and remove it as soon as the toothpick comes out clean with just a few moist crumbs.
