I like to make persimmon bread when persimmons are in season. The sweet fruit gives the bread a nice flavor and texture and it’s an easy quick bread to make for the fall and winter.
I got a lot of persimmons from my mom, so I’ve been baking with them. Especially the Hachiya ones since I don’t really enjoy eating them as much. I wrote about the types of persimmons and the differences between Hachiya persimmons and Fuyu persimmons in my persimmon cookie post so be sure to check it out.
One of the things I made this weekend is a delicious persimmon bread. It’s easy to make and a great autumn quick bread. The taste of persimmons is very subtle in the bread but it gives it a lot of moisture.
Persimmon Bread Recipe
- Persimmon pulp
- Baking soda
- Granulated sugar
- Vegetable oil
- Ground cinnamon
- Ground nutmeg
- All-purpose flour
How to Make Persimmon Puree
For this persimmon bread recipe, you will need persimmon pulp or puree which is very easy to make.
- Remove the stems from the fruit
- Cut the fruit into chunks.
- Puree the persimmon flesh in a food processor or blender until smooth.
- At this point, you can strain the puree to get a perfectly smooth puree but this is optional.
How to Make the Bread
Preheat the oven to 350°F and grease three 6×3-inch loaf pans.
In a small bowl, stir together the persimmon pulp and baking soda. Let it stand for five minutes to thicken the pulp.
In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Mix until smooth.
Mix in persimmon mixture and water alternately with the flour until the batter comes together. Pour the batter into the prepared loaf pans, filling each pan 2/3 full.
Bake for one hour at 350°F, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Persimmon bread freezes well so I usually tightly wrap two of the loaves and keep them in the freezer for later. When I want to serve them, I just leave them out at room temperature so they can thaw.
There are different ways to customize the bread based on the kind of mix-ins you want to use. Here are some ideas you might like to try.
- Chopped nuts like pecans or walnuts.
- Fold in some dried cranberries or raisins.
- I think citrus zest would work well like orange or lemon zest.
- Other flavors you can add are a teaspoon of vanilla extract or switch the nutmeg for ground cloves.
More Recipes to Try
- 1 cup persimmon pulp about 2 persimmons
- 2 tsp baking soda
- 3 cups white sugar
- 1 cup vegetable oil
- 4 eggs
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 1/2 tsp salt
- 2/3 cup water
- 3 cups all-purpose flour
- Preheat the oven to 350°F (175°C). Grease three 6x3-inch loaf pans.
- In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
- In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth.
- Mix in persimmon pulp and water alternately with flour. Divide batter into the prepared pans, filling each pan 2/3 full.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
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.