Persimmon Bread Recipe

This Persimmon Bread Recipe is a keeper (in a make again and again sort of way)! Soft, moist, and every slice is studded with walnuts and raisins | natashaskitchen.com

My parents in Idaho and my in-laws in California both have persimmon trees (even though according to every tree expert, persimmon trees don’t grow in Idaho, but Mom babied her two trees and this year there are probably 100 beautiful persimmons on their branches).

We love persimmons but up until this persimmon bread recipe, we were just eating them fresh. Have you tried them yet? They kind of taste like sweet pumpkins/apples – super delicious! It’s no wonder many Russian and Ukrainian people are smitten with them.

One of my readers, Janna A., generously shared this recipe with me last year but we didn’t have any persimmons at that point so I held on to the recipe until persimmons were back in season. I love this recipe as much as Vadim’s very popular banana bread.

The verdict: this one’s a keeper (in a make again and again sort of way)! It’s soft and moist, and every slice is studded with walnuts and raisins.Thank you Janna for this treasure of a recipe! Also, who wants to win a blendtec blender?? There’s one up for grabs at the bottom of this post. Humungo thanks to Blendtec who sponsored the giveaway!  

This Persimmon Bread Recipe is a keeper (in a make again and again sort of way)! Soft, moist, and every slice is studded with walnuts and raisins | natashaskitchen.com

Ingredients for Persimmon Bread:

2 large eggs, room temperature
1 cup granulated sugar
1 Tbsp real vanilla extract
3 cups fuyu persimmon pureed (a little over 1 1/2 lbs)
10 Tbsp unsalted butter, melted
2 tsp baking soda, sifted to make there aren’t lumps
1/4 tsp (generous pinch) of salt
2 tsp cinnamon
3 cups all-purpose flour (*see note below on measuring)
1 1/2 cups walnut pieces, toasted
1 cup raisins

*To measure flour, scoop into the measuring cup with a spoon & scrape off the top

This Persimmon Bread Recipe is a keeper (in a make again and again sort of way)! Soft, moist, and every slice is studded with walnuts and raisins | natashaskitchen.com

How to Make Persimmon Bread:

Prep: Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden then cool to room temp.

Persimmon Bread-2

1. Remove tops of persimmon with a butter knife (I’ve broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree (I use this blendtec to do it super fast). I love pureeing stuff in my blender because there aren’t as many parts to wash as with a food processor and it’s super fast resulting in a perfect puree).

Persimmon Bread-3

Persimmon Bread-12

2. In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in 3 cups persimmon puree and the melted butter (p.s. I did this in my mixer but you can totally whisk by hand).

This Persimmon Bread Recipe is a keeper (in a make again and again sort of way)! Soft, moist, and every slice is studded with walnuts and raisins | natashaskitchen.com

3. Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Whisk in 3 cups flour until blended.

This Persimmon Bread Recipe is a keeper (in a make again and again sort of way)! Soft, moist, and every slice is studded with walnuts and raisins | natashaskitchen.com

4. Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between buttered loaf pans. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.

This Persimmon Bread Recipe is a keeper (in a make again and again sort of way)! Soft, moist, and every slice is studded with walnuts and raisins | natashaskitchen.com

This Persimmon Bread Recipe is a keeper (in a make again and again sort of way)! Soft, moist, and every slice is studded with walnuts and raisins | natashaskitchen.com

So moist, soft and yummy. It’s a perfect breakfast or anytime bread! If you can’t make it right now, make sure to pin this recipe for later. You’ll thank me later ;),

Persimmon Bread Recipe

4.8 from 17 reviews
Prep time:
Cook time:
Total time:
This persimmon bread is soft and moist, and every slice is studded with walnuts and raisins.
Author:
Skill Level: Easy
Cost To Make: Varies by season
Serving: 2 loaves

Ingredients

  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 Tbsp real vanilla extract
  • 3 cups fuyu persimmon pureed (a little over 1½ lbs)
  • 10 Tbsp unsalted butter, melted
  • 2 tsp baking soda
  • ¼ tsp (generous pinch) of salt
  • 2 tsp cinnamon
  • 3 cups all-purpose flour (*see note below on measuring)
  • 1½ cups walnut pieces, toasted
  • 1 cup raisins

Instructions

Prep: Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.

  1. Remove tops of persimmon with a butterknife (I've broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree in a blender.
  2. In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
  3. Add 2 tsp of sifted baking soda, ¼ tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
  4. Fold in 1½ cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for 45 - 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.

Notes

To measure flour, scoop into the measuring cup with a spoon & scrape off the top

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

THE GIVEAWAY (ended)

One of you lucky ducks will win a Blendtec Designer 725 series blenda (that’s ‘cool’ for blender) and a bonus twister jar to go with it. I’m telling you this blender is a bad mama jama (that’s ‘cool’ for awesome – y’all better get with the ‘cool’ program so I don’t have to keep interpreting things for you, k?). Blendtec makes the fiercest blender I know of and it’s awesome for more than just smoothies. You can make soups, baby food, nut butters, whipped cream, ice cream, dips, this persimmon bread, juice,.. it’s a veeeeery long list.
Persimmon Bread-11

To thank Blendtec for sponsoring the giveaway, be sure to give them a virtual high five by following them on Facebook and Instagram.

This Persimmon Bread Recipe is a keeper (in a make again and again sort of way)! Soft, moist, and every slice is studded with walnuts and raisins | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Brad R.
    January 9, 2018

    Do you wait for the persimmons to ripen before puree? It seems that they would be more flavorful. Reply

    • Natasha
      natashaskitchen
      January 9, 2018

      Hi Brad, we do use ripe persimmons for this and even overly ripe when they get to that stage – they are still useable 🙂 Reply

  • Joanna
    November 28, 2017

    Dear Natasha, Is the 3 cup measurement for the persimmons cut up or pureed?
    I’m so excited to find a fuju recipe as I have a huge tree and simply can’t eat that many when they are in season. Reply

    • Natasha
      natashaskitchen
      November 28, 2017

      Joanna, recipe calls for 3 cups persimmon pureed. My parents just brought a big box of them from Seattle. We need to make some bread as well. Last year my husband quarter and froze them. Frozen persimmons taste like sorbet ice cream and are not hard to bite. Reply

      • Joanna
        November 29, 2017

        Thank you Natasha, I’ll be making these breads today. I have an old family recipe for pumpkin bread that is very close to this persimmon recipe. I also make a peach almond bread that is delish! I’ll let you know how this turns out. Reply

        • Natasha
          natashaskitchen
          November 29, 2017

          I hope you love it and I would love to hear more about your pumpkin bread! I make pumpkin cake but haven’t tried pumpkin bread! Reply

    • Stuart Borken
      November 28, 2017

      Because of their thin skin they probably are difficult and costly to ship. In Minneapolis, Mn. they go for the price of 2 fuyu’s for $5. They are hard as rocks. How many would you figure it would take to make 3 cups of puree? And, how long would they need to sit to ripen? Days or weeks? Reply

      • Natasha
        natashaskitchen
        November 28, 2017

        Wow, that is really expensive. Five persimmons (or 1.5 lbs) make 3 cups of puree. It depends on how underripe they are and where you store them. At room temperature they take days to ripen. Reply

  • Esther
    November 22, 2017

    Hi Natasha, I was wondering if I can add chocolate chips into the bread?
    Also, I don’t have two loaf bread pans, I have one only, what other size pan may I use?
    Thank you Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Esther, I think it would work in a 9″ round cake pan. It will probably bake faster since it will be more spread out in the pan. Reply

  • KR
    November 20, 2017

    Anyone know if these loaves freeze well? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi KR, I honestly can’t remember if we have frozen this in the past (we make so many loaves!) but it should freeze well as the texture is similar to banana bread which freezes well. Reply

  • March 19, 2017

    When I saw this recipe, I knew I had to make this for my hubby! His mother makes Persimmon Pudding (not a pudding as we know pudding to be) and I won’t eat it. I don’t like Persimmons in general. I used Persimmons that fall from our tree (pureed and frozen). I chose not to add the raisins since hubby frowned on that particular ingredient. Although my end result was a much more dense bread compared to your lovely pictures, not only did my hubby love it but I loved it as well. This recipe has been added to my personal collection of recipes! Plus I shared your FB page regarding this recipe on my FB page and told everyone that it turned out great! Thank you for sharing your love and knowledge of food with the rest of us! Reply

    • Natasha's Kitchen
      March 20, 2017

      You’re welcome Tonya! Thank you for sharing the recipe and your wonderful review! 🙂 Reply

  • Gregory Hunt
    December 5, 2016

    I have always used Hachiya persimmons for baking breads, cookies and bars. Picked when still hard they can be ripened in the freezer, thawed and used. Destemmed they can be blended with the skin on. When ripened they are like jello wrapped in a very thin bag. Look for seeds before blending. Good luck ! Reply

    • Natasha
      natashaskitchen
      December 5, 2016

      Thank you for sharing that with us. We are in process of freezing some actually 😬. Reply

  • LFK
    November 26, 2016

    Loaves came out as advertised. There were no issues with rising. I was careful to add the baking soda to the persimmon puree and the loaves went quickly into the oven. The end product was moist and delicious. This recipe was an excellent way for me to use a bag of Fuyu persimmons a friend harvested from his Sister’s persimmon tree. Reply

    • Natasha
      natashaskitchen
      November 26, 2016

      I’m so happy you enjoyed the recipe and thank you for the great review!! 🙂 Reply

    • Ms. M
      October 21, 2017

      I have a large amount of hachia persimmions and no fuyu. Does it matter which type I use with this recipe? Reply

      • Natasha
        natashaskitchen
        October 21, 2017

        Hi Ms. M., I have only experimented with baking with fuyu persimmon. I can’t eat the hachia persimmon because of their strong chalky flavor/aftertaste which is why I would not try them in this recipe. To be honest, I have no idea how they work in baking. Maybe someone else has tried. Reply

        • Cherylin
          January 4, 2018

          Hi there, i grew up eating all kinds of persimmon baked goods as we had a tree. But it was with the hachiya persimmons 🙂 They are actually very sweet, but you have to wait until they are very soft, almost jello-like ,before you use them! Reply

          • Natasha
            natashaskitchen
            January 4, 2018

            Thank you for sharing! That is very true! The first time we ate them under-ripe and it was a terrible experience! lol.

  • M Saarni
    November 25, 2016

    I think you need to clarify that you are using Fuyu persimmons — which are radically different from Hachiya persimmons (the kind I have always used for cooking). The tipoffs were the photos AND the pureeing – with ripe Hachiyas, you have no need to puree. Might that be the case? Reply

    • Natasha
      natashaskitchen
      November 25, 2016

      I double-checked and I did write fuyu persimmons both at the top and bottom of the recipe post and yes, absolutely they do need to be fuyu persimmons. The Hachiya ones are completely different in flavor and texture and I haven’t tested the other variety in this recipe so I can’t recommend them since I don’t know if they would work. Great point! Reply

      • Diane Kalcevic
        November 18, 2017

        I live in Colorado and I’ve never heard of “fuyu/persimmons/”. Where would one find this ingredient(s)? The bread looks like it would be delicious but I have no idea where I would find this. Thank you so much.

        Diane Reply

        • Natasha
          natashaskitchen
          November 20, 2017

          Hi Diane, they are sold in our local grocery stores and also in Costco this time of year. Most people don’t notice them until they are actually looking for them 🙂 Reply

  • Cathy
    November 21, 2016

    Hi, my loaves also did not rise. I followed the recipe precisely and also checked my baking soda because of the previous comments. Still- the loaves did not rise! I did a little research online and found out that persimmons have some sort of enzymes that affect the flour’s ability to rise. Apparently, if you mix your baking soda into the Persimmon purée, it counteracts the problem. I tried it and it worked! Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Cathy, thank you for sharing that. I’ve never had that experience before. My brother in law made it once and accidentally flip flopped the baking soda and baking powder so his did not rise but the persimmon and cinnamon both work to activate the baking soda. Also, did you bake the loaf pretty soon after you mixed the ingredients together without letting it sit too long? Reply

      • Cathy
        November 22, 2016

        Hi Natasha, Thanks for your reply! Yes, the loaves went immediately into the oven after mixing the ingredients together. I think the lack of rising must be the Persimmon enzyme issue. I’ve read several recipes since that ask that the baking soda be mixed directly into the purée. It’s really strange. After you mix it in, the purée thickens quite a bit. But then you stir it and it loosens up. Reply

  • Sam
    November 4, 2016

    Hi natasha
    I have been making this cake for quite some time.but this time it was ruined. I followed the recipe as u said but it turned out gooey in the inside and hard in outside.
    What might have gone wrong?
    By the way my baking soda still works Reply

    • Natasha
      natashaskitchen
      November 4, 2016

      Hi Sam, my brother in law had a similar experience and he ended up using baking powder instead of baking soda by mistake because the bottle wasn’t labeled. Could that have been it? Reply

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