This easy quick bread recipe is made with fresh persimmons, which are a sweet fruit in season during the fall. This persimmon bread is spiced with cinnamon and nutmeg and also has tart dried cranberries folded into the batter. It’s an easy bread to make during the colder weather months.
I love quick breads. They are easy to put together and taste so good. It’s too hard for me to pick a favorite quick bread because I like them all. I love pumpkin bread and banana bread and I’m always happy to try new kinds of quick breads made with different ingredients like this persimmon bread.
Types of Persimmons
Persimmons are an edible sweet orange fruit. My mom has persimmon trees in her backyard, so I love taking advantage of them when persimmons are in season from October to February.
While there are many varieties of persimmons, they usually fall into two classes: astringent and non-astringent. Non-astringent varieties can be eaten right away. They are crisp and sweet. Astringent persimmons should not be consumed right away. You need to wait for them to ripen and soften before eating.
There are two main varieties of persimmons available in the US: fuyu and hachiya.
For eating, I like Fuyu persimmons which shaped like a classic tomato. They are non-astringent and can be eaten while crisp.
For baking, I prefer Hachiya persimmons. These are larger than Fuyu ones, and resemble the shape of an acorn. These persimmons are astringent so you need to let them soften. Once they are soft, you can puree them and use them in different baking recipes. I’ve made persimmon cookies before and go into a lot of details about different kinds of persimmons in that post.
Because of their sweet flavor, persimmons are great for quick breads. Like pumpkin, they are associated with the fall season and are a nice way to switch things up if you’re tired of pumpkin recipes.
Persimmon Bread Recipe
This persimmon bread is easy to make and also has dried cranberries folded into the batter. The cranberries add a nice texture and tart flavor to the bread.
- All-purpose flour
- Baking soda
- Cinnamon and nutmeg
- Vegetable oil
- Persimmon pulp
- Dried cranberries
Tips for Making Persimmon Bread
- Mix the dry ingredients first and, in a separate bowl, combine the wet ingredients. Add the dry ingredients to the wet ones and stir until combined. This process ensures you won’t over mix the batter.
- To prep the persimmons, remove the stem and skin and puree the persimmons in a blender to make the puree. Add the puree to the batter after you have combined the dry and wet ingredients.
- I used a 9 x 5” loaf pan to bake the bread.
- The best way to know if your persimmon bread is baked is to test it using a toothpick or cake tester. When you insert it into the center of the bread it should come out clean.
- Cool your bread completely before slicing. It’s easier to slice when it’s cool, but also cooling the bread completely allows the flavors to fully develop.
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 eggs
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 cup persimmon pulp (see note)
- 1/2 cup dried cranberries
- Preheat oven to 350°F. Oil a 9 x 5 loaf inch pan.
- In a small bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, blend eggs, sugar, and oil. Add in pulp and mix again. Then fold in flour mixture and blend with an electric mixer until batter is smooth and no lumps of flour remain. Stir in cranberries. Pour batter into prepared pan.
- Bake for about 50-60 minutes, or until tester inserted in the center comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.