There’s something incredibly comforting about the smell of spices wafting through my kitchen, especially as the weather cools down. And right now, I’m so excited to share one of my favorite fall bakes: Persimmon Bread.
This recipe transforms the unique sweetness of persimmons into a moist, flavorful loaf that’s perfect any time. From start to finish, you’re looking at about an hour of baking time. I know you’ll love this delicious twist on classic quick bread!
Table of Contents
The Ultimate, Delicious Persimmon Bread Recipe
Ingredients
Equipment
Method
- Preheat to 350F. Lightly grease your 9x5x3 loaf pan with butter. This will prevent the bread from sticking. Pro Tip: For easy removal, you can also line the bottom of the pan with parchment paper, leaving some overhang on the sides.
- In a medium bowl sift the dry ingredients: Flour, salt, baking soda, cinnamon, nutmeg, and cloves. Sifting ensures there are no lumps and helps create a lighter texture.
- In a large bowl, cream the butter and sugar: Beat together until light and fluffy. This incorporates air into the batter, which helps with the bread’s rise.
- In a small bowl, beat the eggs with the vanilla extract. This ensures the eggs are evenly distributed.
- 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 1/3 at a time. Mix with a rubber spatula until just incorporated. Be careful not to overmix, as this can result in a tough bread. Pro Tip: Gently fold the dry ingredients into the wet ingredients until just combined. A few streaks of flour are okay.
- Pour into loaf pan*. Optional to top with thinly sliced persimmons. This adds a beautiful touch and intensifies the persimmon flavor.
- Cook 48-55 minutes until a toothpick inserted into the center comes out clean. The bread should be golden brown and spring back slightly when touched. If the top is browning too quickly, you can tent it with foil. Pro Tip: Start checking for doneness around 48 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool completely. I let it cool overnight and have it for breakfast! Allowing the bread to cool completely helps it set and makes it easier to slice.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Persimmon Bread Recipe
- Unforgettable Flavor: The warm spices complement the persimmon’s natural sweetness for a cozy, complex flavor profile.
- Perfectly Moist Texture: Thanks to the persimmon puree, this bread is incredibly moist and stays that way for days.
- Versatile Treat: I love it for breakfast with a smear of butter, as a sweet ending to dinner, or even as a thoughtful homemade gift.
- Simple and Satisfying: This persimmon bread recipe is so simple and the result is so comforting, and satisfying.
What You Need To Know About Persimmons
Not all persimmons are created equal. When it comes to baking, it’s crucial to understand the difference between Fuyu and Hachiya persimmons. For this recipe, you absolutely need Hachiya persimmons.
Fuyu persimmons are squat and can be eaten when firm, much like an apple. Hachiya persimmons, on the other hand, are oblong and intensely astringent until they are completely ripe.
How do you know when a Hachiya persimmon is ready to use? It should be incredibly soft, almost jelly-like to the touch. The skin will be a deep orange, and the flesh inside will be sweet and pulpy. If it’s not soft enough, it will leave an unpleasant, puckering sensation in your mouth. I typically let mine sit on the counter until they’re practically bursting!
Persimmon Bread Ingredients
Here’s everything you’ll need to make this delightful Persimmon Bread:
- 1 1/4 cups all-purpose flour: This forms the base of the bread, providing structure. For a slightly nutty flavor, you could substitute up to half with whole wheat flour.
- 1/2 tsp kosher salt: Salt enhances the other flavors and balances the sweetness.
- 1 1/2 tsp baking soda: This is our leavening agent, helping the bread rise.
- 1 tsp cinnamon: For that warm, classic spice flavor. I sometimes add a pinch more if I’m feeling extra cozy.
- 1/4 tsp ground nutmeg: Adds a subtle, warm, and nutty note.
- 1/4 tsp ground cloves: A little goes a long way with cloves, adding depth and warmth.
- 2 eggs (room temperature): Eggs bind the ingredients together and add richness. Room temperature eggs incorporate more easily, resulting in a smoother batter.
- 1/2 tsp vanilla extract: Enhances the overall flavor profile. I love using a high-quality vanilla extract for the best results.
- 1/2 cup unsalted butter (room temperature, plus more for greasing your loaf pan): Butter adds moisture and tenderness. Make sure it’s softened for easy creaming.
- 3/4 cup sugar: Sweetens the bread and helps create a tender crumb. You can use granulated sugar.
- 1 cup persimmon puree (Hachiya preferred): The star of the show! This adds sweetness, moisture, and that unique persimmon flavor. As a good source of fiber and vitamin C, and an excellent source of Vitamin A, persimmons add more than just flavor.
How To Make Persimmon Bread: Step-by-Step
Here’s how I make my Persimmon Bread, step by step:
- Preheat to 350F. Lightly grease your 9x5x3 loaf pan with butter. This will prevent the bread from sticking.
Pro Tip: For easy removal, you can also line the bottom of the pan with parchment paper, leaving some overhang on the sides. - In a medium bowl sift the dry ingredients: Flour, salt, baking soda, cinnamon, nutmeg, and cloves. Sifting ensures there are no lumps and helps create a lighter texture.
- In a large bowl, cream the butter and sugar: Beat together until light and fluffy. This incorporates air into the batter, which helps with the bread’s rise.
- In a small bowl, beat the eggs with the vanilla extract. This ensures the eggs are evenly distributed.
- 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 1/3 at a time. Mix with a rubber spatula until just incorporated. Be careful not to overmix, as this can result in a tough bread.
Pro Tip: Gently fold the dry ingredients into the wet ingredients until just combined. A few streaks of flour are okay. - **Pour into loaf pan*. Optional to top with thinly sliced persimmons.** This adds a beautiful touch and intensifies the persimmon flavor.
- Cook 48-55 minutes until a toothpick inserted into the center comes out clean. The bread should be golden brown and spring back slightly when touched. If the top is browning too quickly, you can tent it with foil.
Pro Tip: Start checking for doneness around 48 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. - Cool completely. I let it cool overnight and have it for breakfast! Allowing the bread to cool completely helps it set and makes it easier to slice. For another great breakfast treat, try this The Ultimate French Butter Cake Recipe.
Essential Equipment
- 9x5x3 Loaf Pan: A good quality loaf pan ensures even baking. I like using a light-colored metal pan for even browning.
- Mixing Bowls: I recommend having a set of different sizes for various tasks.
- Hand Mixer or Standing Mixer: Makes creaming the butter and sugar much easier.
- Rubber Spatula: Essential for gently folding ingredients together.
- Blender or Food Processor: For pureeing the persimmon pulp.
Troubleshooting: Common Persimmon Bread Problems
- Bread is too mushy: This could be due to using unripe persimmons or not measuring the ingredients accurately. Make sure your persimmons are very ripe and measure your flour correctly.
- Bread isn’t rising: This could be due to expired baking soda. Make sure your baking soda is fresh.
- Bread is dry: This could be from overbaking. Check for doneness early and remove from the oven as soon as a toothpick comes out clean.
Delicious Variations
- Chocolate Chip Persimmon Bread: Fold in 1 cup of chocolate chips for a decadent twist.
- Cranberry Pecan Persimmon Bread: Add 1/2 cup of dried cranberries and 1/2 cup of chopped pecans for added texture and flavor.
- Glazed Persimmon Bread: Drizzle a simple powdered sugar glaze over the cooled bread for extra sweetness.
- Persimmon Muffins: Pour the batter into muffin tins and bake for a shorter time (around 20-25 minutes).
- Persimmon Bundt Cake: Bake in a bundt pan for a show-stopping presentation. You could also try this Fresh Apple Cake with Cream Cheese Frosting.
Storing Your Persimmon Bread
To maintain moisture and flavor, I wrap my Persimmon Bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Looking for another treat? Try this The Best Strawberry Banana Pudding Dream Recipe.
For longer storage, you can freeze the bread for up to 2 months. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer bag. Thaw completely before serving.
Ingredient Substitutions
| Ingredient | Substitution |
|---|---|
| Persimmon Puree | Pumpkin puree, applesauce, or mashed banana (note that the flavor will be different) |
Frequently Asked Questions
How do I know when my persimmons are ripe enough to use?
Hachiya persimmons should be incredibly soft, almost jelly-like to the touch. The skin will be a deep orange, and the flesh inside will be sweet and pulpy.
How do I store Persimmon bread?
Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.
Conclusion
I hope you’ll give this Persimmon Bread recipe a try. It’s a simple yet satisfying way to enjoy the unique flavor of persimmons. If you bake this, please leave a comment below, or ask a question. Happy Baking!
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