How to make Best Persimmon Bread Recipe
This Persimmon Bread is everything you want in a cozy winter loaf. It is soft, moist, and packed with warm, nutty flavors. I dare to say it is much better than banana bread!
Fresh persimmons bring a natural sweetness, while browned butter and warm spices create an irresistible depth of flavor.
With roasted walnuts and a hint of citrus zest, it’s the perfect treat to pair with a cup of tea or serve at your next holiday gathering. Whether you’re a seasoned baker or just love trying new recipes, this bread is easy to make and guaranteed to impress!
Why you will love this Persimmon Bread
Warm and cozy flavors – ripe persimmons, warm spices, and nutty browned butter create a flavor profile perfect for winter mornings or holiday gatherings.
Texture – the crunch of roasted walnuts and the soft, moist crumb make every bite enjoyable and satisfying.
Subtly sweet and balanced – reducing the sugar and adding citrus zest created the perfect balance of sweetness and brightness.
Versatile – it’s fancy enough for a holiday table but casual enough for an everyday coffee companion.
Easy to make – the quick bread recipe is straightforward, and even beginner bakers can nail it. Plus, no mixer is needed if you’re sticking with browned butter instead of creaming!
Ingredients, Variations and Substitutions
Persimmons – ripe, soft persimmons are the star of the show, lending their natural sweetness and velvety texture to the batter. Hachayia or Fuyu, either type of persimmon, will work. You can blend them into a puree and also chop them for texture if they are not ripe enough. If you have unripe persimmon, place them in a paper bag for a few days to speed up the ripening process.
Brown butter – browning the butter brings a nutty, caramelized flavor that’s worth the extra step. If you’re short on time, regular melted butter or a neutral oil like sunflower or light olive oil will work. For a dairy-free option, use coconut oil.
Sugars (white and brown) – a mix of white and brown sugar balances sweetness and gives the loaf its tender crumb. You can adjust the sweetness to your liking, as I’ve done, by reducing the white sugar. Coconut sugar or maple syrup are great alternatives for a more natural sweetness, though they’ll slightly change the flavor.
Eggs – give the bread its structure and moisture. If you’re looking for an egg-free version, try replacing them with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) or unsweetened applesauce; your loaf will still hold together beautifully.
Citrus zest – a pop of lemon zest brightens the loaf and offsets the sweetness perfectly. Orange zest works wonderfully for a festive twist or skip it altogether if you prefer a more straightforward flavor.
Flour – all-purpose flour is my go-to, but you can use a mix of all-purpose and whole wheat for a nuttier, denser loaf. A 1:1 gluten-free baking blend will work without sacrificing texture for gluten-free bakers.
Spices – Cinnamon, nutmeg and ginger bring cozy warmth to this bread, but feel free to customize it.
Roasted walnuts – add crunch and a toasty flavor that pairs beautifully with the persimmons. Pecans or hazelnuts are great swaps or leave them out entirely for a nut-free version. Want to make it even more indulgent? Fold in some dark chocolate chips.
Baking powder and baking soda – these ensure your bread rises properly. Make sure they’re fresh.
Equipment you will need
- Large and medium-sized mixing bowls
- Whisk
- Spatula or wooden spoon.
- A small saucepan for browning the butter
- Zester
- Measuring cups and spoons
- Loaf pan (9×5 inches)
- Parchment paper or non-stick spray
- Toothpick or skewer to check for doneness
- Cooling rack
- Blender or food processor
- Cutting board and chef’s knife
Top Tips
Choose the right Persimmons – use ripe Hachiya persimmons for their sweet, jammy texture. If they’re not fully soft, they can taste a bit astringent. For Fuyu persimmons, blend them for the puree and dice some for added texture.
Brown the butter carefully – keep an eye on it as it browns; it can go from golden to burnt quickly. Swirl the pan for even browning, and remove it from heat as soon as it smells nutty.
Don’t overmix the batter – it can make the bread dense. Stir until the dry and wet ingredients are just combined. A few small streaks of flour are okay—they’ll incorporate as you fold in the add-ins.
Adjust sweetness to taste – this recipe uses a balanced amount of sugar, but you can reduce it further or use alternative sweeteners.
Incorporate texture – adding chopped persimmons and roasted walnuts gives the bread a lovely bite. Be sure to toss any nuts or add-ins in a little flour before folding them into the batter – this prevents them from sinking.
Check for doneness – start checking around the 50-minute mark. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
Cool completely – let the bread cool in the pan for about 10 minutes, then transfer it to a cooling rack to prevent the bottom from becoming soggy.
Experiment with add-ons – feel free to add a sprinkle of coarse sugar on top before baking for a crunchy crust or mix in chocolate chips, dried cranberries, or spices like cardamom for a twist.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a piece of parchment paper.
- Roughly chop the walnuts and roast them in a small skillet.
- In a small saucepan, melt butter over medium heat. Continue cooking, swirling the pan, until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool.
- Peel the persimmons, remove the seeds (if present), and puree until smooth. Dice the remaining persimmons into small chunks for texture. (this is an optional step)
- In a large mixing bowl, whisk together the persimmon purée, granulated sugar, brown sugar, browned butter, eggs, and vanilla until smooth. Add the orange zest.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
- Gently fold in the roasted walnuts (plus optional mix-ins if using).
- Pour the batter into the prepared loaf pan and smooth the top. You can also add thinly sliced persimmon on top.
- Bake for 55-65 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 to a wire rack. Slice and enjoy!
Best ways to enjoy Persimmon Bread
- Fresh out of the oven – with a smear of butter or cream cheese.
- As a breakfast treat – serve it for breakfast with a dollop of Greek yogurt.
- Dessert delight – top a slice with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an easy dessert.
- Snack On-the-Go
- Toast a slice and sprinkle it with powdered sugar or cinnamon sugar for a sweet treat. Cube leftover bread and turn it into a bread pudding with custard and spices.
You may also like:
Storage instructions, reheating
Room Temperature:
- Wrap the Persimmon Bread tightly in plastic wrap or aluminum foil, or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.
Refrigerator:
- Refrigerate the bread in an airtight container. It will keep for up to 1 week, though refrigeration can slightly dry it out.
Freezer:
- Slice the bread and wrap individual slices in plastic wrap. Place them in a freezer bag or container. The bread can be frozen for up to 3 months.
- When ready to enjoy, thaw slices overnight in the refrigerator or at room temperature for a few hours.
Reheating Instructions
Room Temperature Bread:
- Warm slices in the microwave for 10-15 seconds to bring back a fresh-from-the-oven feel.
Refrigerated Bread:
- Microwave slices for 15-20 seconds or heat in a preheated oven at 325°F (160°C) for about 5-10 minutes, wrapped in foil to prevent drying out.
Frozen Bread:
- Microwave straight from the freezer for 20-30 seconds for a quick treat.
- For the best texture, let slices thaw and warm in the oven at 325°F (160°C) for about 10 minutes.
How to make best Persimmon Bread
Equipment
- mixing bowls
- whisk
- spatula
- small saucepan
- zester
- measuring cups and spoons
- loaf pan
- parchment paper
- cooling rack
- blender or food processor
- Cutting board, Chef's knife
Ingredients
Wet Ingredients
- 1 ½ cups fresh persimmon pulp about 3–4 persimmons
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup unsalted butter browned, melted, and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- zest of 1 orange
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup roasted walnuts roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Wash, peel, and puree the persimmons until smooth. Optionally, you can dice one or two persimmons into small chunks for texture (this is optional). You can also slice one persimmon to use it on top of the bread.
- Roughly chop and dry roast the walnuts. You can do this in the oven or on a skillet.
- In a small saucepan, melt butter over medium heat. Continue cooking, swirling the pan, until the butter turns golden brown and has a nutty aroma (about 5–7 minutes). Remove from heat and let it cool slightly.
- In a large bowl, whisk together the persimmon puree, granulated sugar, and brown sugar. Add brown butter, eggs, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
- Gently fold in the roasted walnuts (plus optional mix-ins if using).
- Pour the batter into the prepared loaf pan and smooth the top. Optionally, you can place thinly sliced persimmon on top of the batter.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
Nutrition
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Conclusion
This was my first time making Persimmon Bread, and I’m hooked.
If you like sweet breads, you must make it. It’s a flavorful, versatile, and super moist bread. Whether you’re enjoying it fresh out of the oven or savoring it as an afternoon snack with plain yogurt, you are in for a treat.
With its persimmon flavor, nutty browned butter, citrus zest, and warm spices, this simple persimmon bread recipe is perfect for sharing or treating yourself.
Don’t let the overripe persimmons go to waste; make this bread today!
I’d love to hear how your bread turns out! Drop a comment below to share your thoughts, and if you try any fun twists, let me know. Don’t forget to pin this recipe for later and tag me on social media so I can see your creations. Happy baking! 😊
FAQ
What types of persimmons should I use?
For the best flavor and texture, use ripe Hachiya persimmons (astringent variety) for their soft, sweet pulp. If you only have Fuyu persimmons (I used them), you can puree them. You can also dice them and add them to the batter for texture.
How do I know if my persimmons are ripe?
Hachiya persimmons are ripe when they feel very soft, almost like a water balloon. Fuyu persimmons can be used while firm but are sweeter when they’re slightly soft.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. For the best results, choose a blend with xanthan gum to help maintain the bread’s structure.
Can I make this recipe without eggs?
Yes, you can substitute the eggs with flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water per egg) or unsweetened applesauce (1/4 cup per egg). The texture will be slightly denser but still delicious.
Can I reduce the sugar in the recipe?
Absolutely! You can cut the sugar by up to 25% or substitute it with a natural sweetener like coconut sugar, maple syrup, or honey. Just keep in mind that these may slightly alter the flavor and texture.
How should I store Persimmon Bread?
Wrap it tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for 3 days, up to a week in the fridge, or for 3 months in the freezer.
Can I add mix-ins like nuts or chocolate?
Yes! Chopped walnuts, pecans, dried cranberries, or chocolate chips are excellent additions. Toss them in a little flour before folding them into the batter to prevent sinking.
Can I make this recipe vegan?
Yes, substitute the butter with a plant-based alternative, the eggs with flax eggs or applesauce, and ensure your sugar is vegan-friendly. The result will be a slightly different but still delightful loaf.
Why did my bread sink after baking?
This usually happens if the batter is overmixed or the bread isn’t baked long enough. Make sure to mix gently and check for doneness with a toothpick inserted into the center—it should come out clean or with a few moist crumbs.
Can I bake this as muffins or mini loaves?
Yes! Divide the batter into muffin tins or mini loaf pans. Adjust the baking time to 18–22 minutes for muffins or about 30 minutes for mini loaves. Keep an eye on them and test for doneness with a toothpick.
