This Persimmon Bread recipe is a delicious and moist fall treat made with fresh Fuyu persimmons, walnuts, raisins, and warm spices like cinnamon. Perfect for breakfast, snacks, or holiday gifting, this easy-to-make bread is packed with flavor and the perfect way to use seasonal persimmons. Whether you’re looking for a new way to enjoy persimmons or craving a comforting homemade bread, this easy persimmon bread recipe is sure to be a hit. Make it for your next gathering or enjoy it fresh from the oven with butter or cream cheese. Homemade persimmon bread is an unforgettable treat that’s both wholesome and flavorful!

Ingredients:
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 tablespoon real vanilla extract
- 3 cups Fuyu persimmon puree (about 1 1/2 lbs persimmons)
- 10 tablespoons unsalted butter, melted
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups all-purpose flour (see note on measuring)
- 1 1/2 cups walnut pieces, toasted
- 1 cup raisins
Instructions:
- Prepare for Baking:
Preheat your oven to 350°F. Grease two loaf pans with butter. Toast the walnut pieces in a dry skillet until golden and aromatic, then set aside to cool. - Prepare the Persimmons:
Cut off the tops of the persimmons using a butter knife to avoid damaging your knives. Quarter the persimmons and blend them in a blender until smooth. - Make the Batter:
In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until well combined. Stir in the persimmon puree and melted butter. - Add Dry Ingredients:
Sift the baking soda, salt, and cinnamon together, then whisk into the wet mixture until fully incorporated. Gradually add the flour, mixing until just blended. - Add Mix-ins:
Gently fold in the toasted walnuts and raisins, ensuring they are evenly distributed throughout the batter. - Bake the Bread:
Divide the batter evenly between the prepared loaf pans. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve:
Allow the bread to cool in the pans for 10 minutes before transferring it to a wire rack to cool completely at room temperature.
Tips:
- Flour Measurement: For accurate measurement, use the spoon-and-level method to measure flour. Fluff the flour in the container, spoon it into your measuring cup, and level it off.
- Walnuts: Toasting the walnuts enhances their flavor and adds a crunch to the bread.
- Persimmon Type: Fuyu persimmons are ideal for this recipe as they are sweet and less astringent. You can use other varieties, but the texture may differ slightly.
Variations and Substitutions:
- Nuts: You can substitute walnuts with pecans, almonds, or macadamia nuts for a different texture and flavor.
- Dried Fruit: Try swapping raisins with dried cranberries, chopped dates, or dried figs for a unique twist.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of this bread.
- Spices: Add a pinch of nutmeg or ground ginger for an extra layer of warmth and flavor.
FAQs:
Can I use other types of persimmons for this recipe?
Yes! If you can’t find Fuyu persimmons, you can use Hachiya persimmons, but be sure they are fully ripe as they are more astringent when unripe.
Can I freeze this persimmon bread?
Yes, this bread freezes well. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Is there a substitute for butter?
You can substitute melted coconut oil or vegetable oil in place of butter, but the flavor may slightly differ.
Serving Suggestions:
- Warm with Butter: Serve a slice warm with a pat of butter for a delicious breakfast or snack.
- Top with Cream Cheese: Spread cream cheese or mascarpone cheese for an added creamy richness.
- Perfect for Holiday Gifting: Slice and wrap the bread in cellophane for a lovely homemade gift during the holidays.
Why You’ll Love This Recipe:
This persimmon bread is moist, flavorful, and packed with warm spices, making it the perfect fall treat. The sweet persimmons blend harmoniously with cinnamon, walnuts, and raisins, creating a deliciously aromatic loaf that’s perfect for breakfast, a snack, or even dessert. Whether you’re baking for a cozy family gathering or gifting it to friends, this homemade bread will quickly become a favorite!
Persimmon Bread Recipe
2
servings10
minutes50
minutesIngredients
2 large eggs, room temperature
1 cup granulated sugar
1 tablespoon real vanilla extract
3 cups Fuyu persimmon puree (about 1 1/2 lbs persimmons)
10 tablespoons unsalted butter, melted
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups all-purpose flour (see note on measuring)
1 1/2 cups walnut pieces, toasted
1 cup raisins
Directions
- Prepare for Baking:
- Preheat your oven to 350°F. Grease two loaf pans with butter. Toast the walnut pieces in a dry skillet until golden and aromatic, then set aside to cool.
- Prepare the Persimmons:
- Cut off the tops of the persimmons using a butter knife to avoid damaging your knives. Quarter the persimmons and blend them in a blender until smooth.
- Make the Batter:
- In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until well combined. Stir in the persimmon puree and melted butter.
- Add Dry Ingredients:
- Sift the baking soda, salt, and cinnamon together, then whisk into the wet mixture until fully incorporated. Gradually add the flour, mixing until just blended.
- Add Mix-ins:
- Gently fold in the toasted walnuts and raisins, ensuring they are evenly distributed throughout the batter.
- Bake the Bread:
- Divide the batter evenly between the prepared loaf pans. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the bread to cool in the pans for 10 minutes before transferring it to a wire rack to cool completely at room temperature.
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