This post may contain affiliate links. Read my disclosure policy.
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 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 bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden then cool to room temp.
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).
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
- 3 cups fuyu persimmon pureed, a little over 1 1/2 lbs*
- 10 Tbsp unsalted butter, melted
- 2 tsp baking soda
- 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
Instructions
Prep: Preheat oven to 350˚F. Butter two 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 puree in a blender.
- 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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I just made this. I had frozen persimmon puree from our last harvest, and the bread is divine! Turned out perfectly, what great taste. Thank you for the wonderful recipe!
I’m so glad you enjoyed it, Angela!
What is the reason for not using hayashi persimmons? I have several that I’d like to use
Hi Desie, if you have a fully ripe Hayashi persimmon, that may work. However, Hayashi persimmons are typically astringent when unripe. They often create an unpleasant texture and taste which could affect your bread.
If the Hayachi persimmons are soft like a water balloon, they’re not too astringent. I made this bread with them and it came out delicious! I also had some tromboncini (related to the zucchini) on hand and added that too. I did increase cooking time by 15 minutes.
Love this but I only have 1 1/4 cups purée. Should I just half the recipe and go with it? Or should I change all ingredients to 42 percent of the original recipe, since 1 1/4 cup is 42% of 3 cups of persimmon. Thanks for being so responsive. You’re great!
You can try adjusting the ingredient amounts to match the proportion of persimmon puree that you have. You can adjust all the ingredients to 42% to maintain the balance of flavors and textures.
Great recipe. The bread tastes great! I just made two loaves. I plan to have one for Christmas brunch. Would you please let me know how to store it until then? Fridge or freezer or out? Plastic or foil or other coverage, etc?
Hi Tina! 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.
I made them with hishaya and whole grain flour and they were delicious.
I’m so happy you enjoyed that. Thank you for sharing that with us, Betty!
It needs less sugar as I like less sweet, I hyachi persimmon nd sweet so I would like no sugar if possible! Please May I have the receipe for no sugar bread persimmon! B I like your persimmon receipe ve ry much
Hi Poonam! I have not tested this recipe without any sugar.
Use coconut sugar !! It works well 🤍🤍🤍🤎
Made it tonight. It’s perfect and delicious ❤️
That’s great to hear it was enjoyed!
The taste is delicious, but I think the instructions should state to peel the persimons. My instinct was to peel them, before puree, but the first time I make something, I follow the insteuctions exactly. Even though the skin is edible, it gave the bread a texture I didn’t like. Please update your receipt to specify the persimmons need to be peeled.
Hi Angela, when using fuyu persimmon, we don’t peel them for this recipe. If they are ripe, they are soft and we found peeling unecessary. It may depend on the type of blender you use to puree the persimmon – a high powered blender will puree without the extra textures.
Turned out very mushy. Would not bake despite being the correct variety of persimmon. Some of them were very ripe, maybe that’s why.
HI Charmaine, you used 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?
Hello. I look forward to making this recipe. Is it possible to freeze the loaves?
Hi Carol! 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.