There’s something quietly magical about persimmon season — the trees laden with glossy orange fruit, the cool air hinting at cozy afternoons, and the urge to fill the house with warm, spiced baking. Persimmon Bread is one of those comforting, from-scratch loaves that turns a handful of ripe persimmons into tender, warmly-scented slices perfect with coffee or tea. Using simple pantry staples plus 1 cup of ripe persimmon pulp, this loaf celebrates seasonal fruit without fuss. If you love the rustic charm of home baking, you’ll find this bread both rewarding and forgiving — and if you enjoy similar autumnal treats, check out this delightful mini pumpkin bread for more cozy loaf inspiration.
Ingredients & Equipment
Ingredients
- 1 cup ripe persimmon pulp
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
Notes on ingredients
- Ripe persimmon pulp: Best made from Hachiya persimmons (very soft and sweet when fully ripe). If you only have Fuyu (firmer), let them ripen until soft or roast to soften (see step-by-step variations).
- Sugar balance: The mix of granulated and brown sugar gives depth — you can reduce sugar slightly for a less sweet loaf.
- Nuts & dried fruit: Walnuts and raisins are classic, but pecans, dried cranberries, or chopped dates work well too.
Equipment / Helpful tools
- 9×5 inch loaf pan (greased or lined)
- Mixing bowls (one large, one medium)
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester
- Optional: blender or food processor (to puree persimmons smoothly), bench scraper, and an oven thermometer for consistent baking.
If you want a similar quick loaf technique using pumpkin, this mini pumpkin bread shows how small batches can be fast and flavorful.
Step-by-Step Instructions (with tips)
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Tip: Use an oven thermometer if your oven runs hot or cool — accurate temperature makes the difference between a tender crumb and a dry loaf. Grease the pan and line with parchment overhang for easy removal.
In a bowl, combine the persimmon pulp, sugar, brown sugar, oil, eggs, and vanilla extract, mixing until smooth.
- Tip: If your persimmons have any stringy bits, blitz them quickly in a blender or food processor before measuring to get exactly 1 cup of smooth pulp. Room-temperature eggs incorporate more evenly.
In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Tip: Whisking aerates the flour and evenly distributes the baking soda and cinnamon. If you like extra warmth, add a pinch of nutmeg or ground ginger.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Tip: Avoid overmixing. Stir until you no longer see streaks of flour. Overworked batter can produce a denser loaf. If the batter feels very stiff, add a tablespoon of milk or yogurt to loosen it slightly.
Fold in the chopped walnuts and raisins.
- Tip: Toss nuts and dried fruit in a teaspoon of flour before folding them in — this helps them suspend evenly and prevents sinking to the bottom.
Pour the batter into the prepared loaf pan and smooth the top.
- Tip: Tap the pan gently on the counter to release any large air bubbles.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Tip: Ovens vary — start checking at 50 minutes. If the top browns too quickly, tent loosely with foil for the remainder of baking. A digital thermometer should read about 200–205°F (93–96°C) in the center when fully baked.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Tip: Cooling briefly in the pan lets the structure set; moving to a rack prevents soggy bottoms from trapped steam.
Variations and method notes
- Roasting vs boiling persimmons: If your persimmons are still a bit firm, roast halved Hachiyas at 350°F for 20–30 minutes until they collapse and become jammy; scoop out pulp. Alternatively, simmer chopped Fuyu persimmons with a splash of water for 10–15 minutes until softened, then puree. Roasting concentrates sweetness and deepens flavor; boiling is quicker and keeps a lighter, fresher profile.
- Add-ins: Fold in 1/2 cup chocolate chips for a sweeter treat, or 1/4 cup orange zest for brightness. For a streusel top, mix 2 tbsp flour, 1 tbsp brown sugar, 1 tbsp butter, and a pinch of cinnamon, crumble on top before baking.
- Gluten-free option: Substitute a 1:1 gluten-free baking flour and add 1/4 tsp xanthan gum if the blend doesn’t include it. Expect slight texture differences.
- Lower-sugar option: Replace the 1/2 cup sugar with 1/3 cup and swap brown sugar for coconut sugar for a deeper flavor.
If you enjoy exploring other cozy quick breads, this mini pumpkin bread technique can inspire portion and flavor swaps.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 2 days. Keep in a cool, dry place.
- Refrigerator: To extend life to about 5–7 days, wrap in plastic and store in the fridge. Bring slices to room temperature or warm briefly before serving to restore softness.
Freezing
- Whole loaf: Wrap the cooled loaf tightly in plastic wrap, then in foil, and freeze up to 3 months. Thaw in the fridge overnight and then at room temperature.
- Slices: Freeze individual slices between sheets of parchment in a single layer, then transfer to a freezer bag. Thaw or toast a slice directly from frozen for a quick snack.
Make-ahead tips
- Batter: You can prepare the batter and keep it refrigerated, covered, for up to 24 hours before baking. The loaf may take a few extra minutes in the oven if the batter is cold.
- Mini loaves or muffins: Divide batter into a greased muffin tin or mini loaf pans and adjust baking time — muffins usually take 18–22 minutes, mini loaves 30–40 minutes. Portioning is great for gifting or breakfasts.
For batch baking ideas and swapping loaf sizes, try techniques similar to this mini pumpkin bread recipe to scale down or adjust baking times.
How to Use / Serve This Dish
Serving ideas
- For breakfast: Thick slices warmed, slathered with butter or cream cheese, paired with a milky latte or robust black coffee.
- For dessert: Serve slices with a scoop of vanilla ice cream or a dollop of lightly sweetened mascarpone and a drizzle of honey.
- For tea time: Thinly sliced with a pot of Earl Grey, chamomile, or chai complements the cinnamon notes nicely.
Creative variations
- French toast: Turn leftover slices into a morning treat — soak in a cinnamon-vanilla egg mixture and pan-fry until golden.
- Croutons and bread pudding: Cube slightly stale persimmon bread for a spiced bread pudding bake, or toss toasted cubes into a sweet bread-crouton salad with apples and toasted nuts.
- Sandwiches: Use thin slices as a base for a savory-sweet sandwich with turkey, brie, and a smear of fig jam.
Pairings
- Cheese: Mild brie or aged cheddar pairs well with the loaf’s sweet-spiced profile.
- Drinks: Hot cider, coffee, tea, or a glass of milk are classic choices. For an adult pairing, a glass of Tawny Port or a spiced rum latte can be lovely.
FAQ
Q: What kind of persimmons should I use?
A: Hachiya persimmons are ideal for this recipe because they become custardy and very sweet when fully ripe, making smooth pulp. Fuyu persimmons can be used if you wait until they soften or cook them down (roast or simmer) to break down the texture.
Q: Can I omit nuts or raisins?
A: Absolutely. Omit or swap in other mix-ins like dried cranberries, chopped dates, or chocolate chips. If you have nut allergies, omit walnuts or use toasted seeds (pumpkin or sunflower) for crunch.
Q: How long does persimmon bread keep?
A: At room temperature in an airtight container, 2 days is best for peak texture. Refrigerated, it keeps up to 5–7 days. Properly wrapped and frozen, the loaf stays good for up to 3 months.
Q: Why did my bread come out soggy in the middle?
A: Common causes include underbaking, using excess persimmon pulp, or not preheating the oven fully. Check oven temperature accuracy and bake until a tester comes out clean and the internal temperature reaches about 200–205°F (93–96°C). If the top browns quickly, tent with foil and continue baking until done.
Conclusion
There’s a gentle kind of happiness that comes from taking a seasonal fruit and turning it into something everyone can enjoy — and persimmon bread is exactly that: warm, cozy, and homey. Whether you’re baking to welcome guests, to use up ripe persimmons, or just to enjoy a quiet morning, this loaf rewards patience with tender crumb and spiced, fruity flavor. If you’d like to compare techniques or try other well-loved takes on persimmon baking, check out The Best Persimmon Bread Recipe – Proportional Plate, explore James Beard’s Amazing Persimmon Bread Recipe – David Lebovitz for a classic approach, or see another home cook favorite at Persimmon Bread Recipe – NatashasKitchen.com. Try this loaf, share a slice with someone you love, and let the warmth of persimmon season linger in your kitchen.
Persimmon Bread
Ingredients
Wet Ingredients
- 1 cup ripe persimmon pulp Best made from Hachiya persimmons.
- ½ cup granulated sugar Can reduce slightly for a less sweet loaf.
- ¼ cup brown sugar Mix with granulated for depth.
- ½ cup vegetable oil
- 2 large eggs Use room-temperature for better incorporation.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour Whisk to aerate.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon Add nutmeg or ginger for extra warmth.
Mix-Ins
- ½ cup walnuts, chopped Can substitute with pecans or seeds.
- ½ cup raisins Alternatively use dried cranberries or chopped dates.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a bowl, combine the persimmon pulp, sugar, brown sugar, oil, eggs, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts and raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
