David Lebovitz’s Persimmon Bread

As I mentioned in an earlier post, I have a whole bunch of persimmons that are ripening quite fast, so I’ve been trying out various persimmon recipes. I enjoyed the cranberry persimmon bread I tried, but I want to check out a couple more recipes.


A while back I saw a persimmon bread recipe on David Lebovitz’s site which he adapted from James Beard.  Two big foodie names, this bread obviously had to be good. I bookmarked the recipe so long ago, I forgot about it until Adventures of an amateur foodie tried out the recipe. Her bread came out lovely and I just had to try making it.

I made a few changes to David Lebovitz’s recipe based on ingredients I had available and the taste of my family members. One of the things this bread calls for is whiskey or cognac. As much as I wanted to add that, I knew no one in my family would eat it if I did. So that is one of the things I had to leave out.

The bread came out moist and sweet. It had a wonderful mix of flavors and I think the alcohol the original recipe called for would have made it even better.  I enjoyed it a lot and will definitely make it again. There was only one problem. I couldn’t really taste persimmon at all. Persimmon has a pretty mild taste that often gets lost in baked goods, but in this bread the persimmon taste was really non-existent. If someone had put the bread in front of me and asked me to guess the ingredients, persimmons wouldn’t be one of my guesses. I think next time I make this bread, I will add some hard fuyu persimmons so that the bread has more of a persimmon taste.

Persimmon Bread (adapted from David Lebovitz’s recipe)

Yields 1 9 x 5 loaf


1 3/4 cup flour
1/2 teaspoons salt
1 teaspoon baking soda
1/2 tsp cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup melted unsalted butter
2 large eggs
2/3 cup water
1 cup persimmon puree
1 cup chopped pecans
1 cup diced hard fuyu persimmons


1. Grease or line loaf pan and preheat oven to 350 degrees.

2. Whisk together the flour, salt, baking soda, cinnamon, nutmeg and sugar.

3. Make a well in the center then stir in the butter, eggs, water, persimmon puree. After the batter is well mixed, add in the nuts and fruit.

4. Bake 1 hour or until a knife inserted into the center comes out clean.

7 comments on “David Lebovitz’s Persimmon Bread”

  1. The recipe you have shared over here is truly delicious and it seems to be very yummy and tasty as well. I like to eat breads and all type of breads are my favourite and I like to try something new also. The recipe you have shared over here for making persimmon bread is really nice and I am going to try it soon.

  2. what a delicious blog! here is so many uncanny inspirations!

    have a nice time,

  3. with several other persimmon bread recipes, you’re definitely the persimmon bread expert!!

    • Haha, I’m far from an expert. I just like trying out different recipes, especially with so many persimmons in my house. I’m going to try creating my own persimmon cake recipe soon, we’ll see how it goes.

  4. Yummm! This is going on the bread list i’ve got going… looks fantastic! <3


  5. I have made the James Beard amazing persimmon bread recipe. It is absolutely tasty. I would recommend using a cheap burbon whiskey, as the cognac is just too expensive to be using it in baking. Also I have increased the persimmon puree 50% to 3 cups (for the original recipe). You then can taste the persimmon more in the bread. My family doesn’t like nuts, so I opted to leave those out of the recipe. It still tastes absolutely wonderful. Without the nuts in it, you taste the persimmon flavor more.

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