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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. The are also delicious in our Persimmon Pomegranate Salad.
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!
Ingredients for Persimmon Bread:
2 large eggs, room temperature
1 cup granulated sugar
1 Tbsp real vanilla extract
3 cups ripe fuyu persimmon, pureed (a little over 1 1/2 lbs) (DO NOT USE Hachiya persimmons)
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 *measured correctly
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
*Watch our easy video tutorial on how to measure correctly
How to Make Persimmon Bread:
Prep: Preheat oven to 350˚F. Butter two standard 9×5 bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden then cool to room temp.
1. Start with ripe persimmon. 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). Remove any seeds if you see them then 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).
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).
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.
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.
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
Ingredients
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 Tbsp real vanilla extract
- 1 1/2 lbs ripe fuyu persimmon, pureed to get 3 cups puree
- 10 Tbsp unsalted butter, melted
- 2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 tsp cinnamon
- 3 cups all-purpose flour, *see note below on measuring
- 1 1/2 cups walnut pieces, toasted
- 1 cup raisins
Instructions
- Prep: Preheat oven to 350˚F. Butter two 9x5 bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.
- 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 remove any seeds if presesnt then puree in a blender. I leave the skins on.
- In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
- Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
- Fold in 1 1/2 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
*DO NOT USE Hachiya persimmons - the texture is completely different from fuyu, and it won't bake up properly.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I add nutmeg , ginger and more cinnamon. I found using 3 cups of persimmons made my bread fall apart. Use less and less butter.
Thank you for sharing that with me, Costello!
Could I sub regular sugar for monkfruit with allulose sugar replacement?
Hi Sandra! I haven’t tested a sugar replacement so I’m not sure if modifications are needed.
This is so good! I had a few remaining Fuyu persimmons from my tree that were very soft. Used 2.5 cups purée. Used 2/3 cup sugar since purée was so sweet. No raisins in the cupboard so I cut up dried apricots instead. I have frozen persimmons and will be making again and again! Thank you for the great recipe!
Perfect balance of sweetness and flavor. Love this recipe!
We loved how this came out, especially that it is not overly sweet.
One question – can it be frozen to be eaten later?
So glad you loved it! 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. Let it cool completely and then wrap it in plastic wrap or foil. You can store it in an airtight container to freezer safe bag.
Wow, so moist and yummy! After reading comments and deciding my persimmons were over ripe, I cut the persimmons to 2.5 cups. I also changed out one tsp of cinnamon for equal parts mace, nutmeg, allspice and clove then skipped the raisins. Awesome results.
I’m glad it was a huge success!
Fuyu persimmons are one of my fav fruits. I was very surprised to find a bread recipe using them. I love eating them when they are crunchy and was looking for a recipe to use up over ripe ones. Most Americans don’t know what persimmons are let alone the difference between Fuyu and Hachiya. Fuyu are sweet and can be eaten crunchy. Hachiya must be nearly gelatinous when eaten and are grainy. Eat them when hard and you won’t be able to spit it out fast enough 😂. Your bread was awesome as are all of your recipes I’ve tried. Thank you
MIT sure what happened but I can’t get this bread to cook, it’s too mushy.
Hi Leticia! Did you use Fuyu persimmon? It’s actually preferred if they are pretty ripe because they are sweeter but I wouldn’t let them go to the point of being mushy. Also, did you possibly use too many persimmon and was your oven fully preheated?
This recipe is excellent. The process is easy.
I’m so glad you enjoyed it, Melinda!
Made 2 loafs this morning and they turned out great! Used 3/4 brown sugar and1/4 white. Will definitely make more! Thank you!