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.

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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 *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

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

4.77 from 17 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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 is soft and moist, and every slice is studded with walnuts and raisins.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by Season
Servings: 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 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.

  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, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add 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 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.

Recipe 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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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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

  • Lena
    October 20, 2016

    Hi Natasha! I was craving this parsimmon bread.God ally ingredients after work, fresh baking soda, etc. By the time I pureed fruit, I ended up with only two cups of puree. I ended up using it with just the 2cups as I was determined to make it. They ate one loaf in no time. This recipe is a keeper. Great job.
    I am sure it will be even more delish. With 3 cups of puree. Reply

    • Lena
      October 20, 2016

      Meant to say: got all my ingredients on the way home from work. This is what happens when I use my cell phone. Reply

      • Natasha
        natashaskitchen
        October 20, 2016

        Ha ha! The same thing happens to me all the time! 😉 Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      I’m so glad you enjoyed it!! Out persimmon are almost ripe. Can’t wait to make this!! 🙂 Reply

  • Nina
    January 22, 2016

    Hi, Natasha. Did u Peel the persimmon before blending? I didn’t see that in the recipe. Reply

    • Natasha
      natashaskitchen
      January 22, 2016

      No peeling required 😃. Reply

  • Svetlana
    December 27, 2015

    Natasha, I tried making this bread, but it wouldn’t bake through all the way… I did the toothpick test at 37 minutes in a few places, and it came out clean. But when I cut it, I noticed that at the top, where the crust cracked, it wasn’t done – the dough was very wet. It took another 25-30 minutes for it to bake through: without the pan, on the rack, then wrapped in tin foil (so it doesn’t burn altogether). What could have gone wrong? Reply

    • Natasha
      natashaskitchen
      December 27, 2015

      My brother in law had the same experience. It turns out he used baking powder instead of baking soda. It really sounds exactly like you’re describing. My sister went and bought him some fresh baking soda the next day, he re-made it and had great results. Baking soda is 4x stronger than baking powder and powder is just not strong enough to make this rise or bake properly. I sure hope that helps! Reply

      • Svetlana
        December 27, 2015

        Thanks for the quick reply! I did use the baking soda unfortunately… I followed the recipe very closely, with only 1 substitution: I used 1 tbsp of coconut oil instead of 1 tbsp of butter (I ran out). Could that be the reason? Or is it my oven? I’m thinking of getting an oven thermometer to double check the exact temperature Reply

        • Natasha
          natashaskitchen
          December 27, 2015

          Is your baking soda fresh? Does it fizz up alot when you add vinegar? I haven’t tried it with coconut oil so that is a possibility. Also, it is Ten Tablespoons of butter and 1 Tbsp wouldn’t cut it. Did you possibly mis-read that and add only 1 Tbsp? I’ve made this once and completely forgot the butter (I found it the next day in the microwave!) and it turned out terrible. Does your oven act up with other recipes (under or over baking?) Reply

          • Svetlana
            December 27, 2015

            The baking soda is fresh, but I didn’t add the vinegar this time (didn’t see it in the recipe), was I supposed to? Sorry if I wasn’t clear on the amount of butter, I mean I had 9 tbsp of butter (all I had) + 1 tbsp of coconut oil. I’ve used it before as a butter substitute (one for one)

          • Natasha
            natashaskitchen
            December 28, 2015

            Oh I meant just to test the baking soda. There is no vinegar in this recipe. The baking soda is activated by the persimmon and the cinnamon.

  • Olga
    December 23, 2015

    When do u add butter? Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Step 2 🙂 Reply

  • Harriet
    December 21, 2015

    Cut the persimmons upside down, the pieces come off easily. Reply

    • Natasha
      natashaskitchen
      December 21, 2015

      That is such a great idea! I hadn’t thought of that! Reply

  • Julie
    December 19, 2015

    I made this bread and it was delicious! How long does it stand before it gets bad? Reply

    • Natasha
      natashaskitchen
      December 19, 2015

      You can keep it at room temperature for at least 24 hours. After a couple of days, we refrigerate it in a large ziploc bag and it stays good for at least 4-5 more days refrigerated. Reply

  • Colette Lafosse
    December 13, 2015

    I just made this bread, but substituted the raisins with chopped dates. Oh my! This recipe is definitely a keeper! It is so rich, moist and delicious!!! Reply

    • Natasha
      natashaskitchen
      December 14, 2015

      I’m so happy you loved it! Thank you for an awesome review! 🙂 Reply

  • Joyce
    November 30, 2015

    This bread looks delicious. I have hachiyu(sp) persimmon purée in my freezer. It’s the soft mushy type persimmon. Can I use that for the bread? Thanks Joyce Reply

    • Natasha
      natashaskitchen
      November 30, 2015

      Hi Joyce, Without testing it myself I can’t really say for sure. Is it sweet and similar in consistency once it’s pureed? You will have to experiment and let me know how it goes :). Reply

      • Joyce
        December 2, 2015

        They have a honey sweet taste, the consistency is kind of liquidy. They must be very soft to be eaten or it makes your mouth pucker. I have never eaten a fuyu persimmon. What is the cppureed consistency? Thanks again for all your help. Reply

        • Natasha
          natashaskitchen
          December 2, 2015

          The fuyu persimmon are more like pumpkin puree. I think with the ones you are referring to, you have to remove the skins, correct? With fuyu, you don’t have to, the entire thing is sweet and useable for puree. If you test the other kind of persimmon, let me know how it goes. Again, without testing it myself, I can’t say exactly how it will work out. Reply

          • Joyce
            December 3, 2015

            One more question. Can I halve the recipe? It’s just the two of us and that would be too much for us. Going to try it with the fuyus. Thanks again

          • Natasha
            natashaskitchen
            December 3, 2015

            Hi Joyce, I haven’t tried cutting it in half since it always gets eaten up so fast! 🙂 It should work just fine to cut everything in half. It may bake slightly faster since there is only going to be one in the oven, so keep an eye on it and check it with a toothpick 10-15 minutes before the timer is done.

  • Jean Kretzmann
    November 29, 2015

    I have never tried persimmon, but now I really want tp try it ! Reply

    • Natasha
      natashaskitchen
      November 29, 2015

      They are definitely worth trying! Let me know what you think. 🙂 Reply

  • November 28, 2015

    Looks delicious! I love persimmon, and put it in everything, like salad, cupcakes, and now I’ll have to try to use it in bread! Reply

    • Natasha
      natashaskitchen
      November 28, 2015

      We love it too! It has such a unique and wonderful flavor! I have not tried it in salad, but what a great idea! Reply

  • Suzanne
    November 19, 2015

    Oh my!! This persimmon bread sounds perfect for this season. I grew up picking up persimmons every Autumn. I definitely will make this. Thanks for the recipe! Reply

  • Angelina
    November 17, 2015

    I just baked this bread, and it turned out just as it looks in the picture. So moist and delicious flavored. Instead of rainsins in used dried cranberries and really yummmy. Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Angelina, thank you for such a nice review 🙂 . I love using cranberries instead of raisins as well Reply

  • November 15, 2015

    Lovexxx your recipes and have subscribed to your newsletter.The breads look simply divine! I bet this blender would make some great soups too. Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      Hi Wanda! Thank you so much for subscribing. I hope you love this recipe and every recipe you try! 🙂 Reply

  • Anna
    November 13, 2015

    I made persimmons cookies not long ago, and I used almost the same ingredients and they turned out delicious. Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      Oh yum! Is there a recipe you could share? I would absolutely love to try them! 🙂 Reply

      • Anna Vakulchik
        November 22, 2015

        Made this cookies few times already, turned out delicious and fluffy, those are wonderful for picky kids like my, thank you for all of your great recipes. http://whiteonricecouple.com/recipes/persimmon-cookies/ Reply

        • Natasha
          natashaskitchen
          November 22, 2015

          Wow those look so soft and seriously delicious! Thanks for sharing that with me. I love white on rice couple’s blog! 🙂 Reply

  • Here2Help
    November 12, 2015

    Nixed the walnuts because of allergies and added craisins instead of raisins. Then added 1/4 tsp nutmeg and 1/4 tsp of ginger. Verdict: Yummmm! Reply

    • Natasha
      natashaskitchen
      November 12, 2015

      Thanks for the review and nice job improvising 😀 . Reply

  • Stacey Roberson
    November 10, 2015

    The bread recipe looks delicious! Reply

  • Amy L
    November 9, 2015

    I’d like to make pureed soups like butternut or cream or tomato Reply

    • Natasha
      natashaskitchen
      November 9, 2015

      That sounds like a really great use for this! P.S. to enter the giveaway, please make sure to enter your response in the widget at the bottom of the post. I don’t want you to miss out 😉 Thanks!! 🙂 Reply

  • Nastya Pokrova
    November 9, 2015

    My parents just bought a whole box of persimmons, and I was worried that they would go bad, but now I have this idea! Our family is a lover of banana bread so I am positive they will love persimmon bread. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      November 9, 2015

      Definitely if you love banana bread, I think you’ll love this too. Enjoy! Reply

  • Niko Usmanova
    November 8, 2015

    looks so delicious!!! I happened to have few persimmons in my fridge! Ill definitely give it a try tomorrow! And about this blender…I just saw it blended an APPLE WATCH!!! Ouch = =” Reply

    • Natasha
      natashaskitchen
      November 9, 2015

      I know, I’ve watched those videos before but with as many views as those videos get, they can buy plenty more apple watches! lol Reply

  • November 8, 2015

    Could peaches be substituted for the persimmons in the summer, with nuts being pecans? Would I need to reduce the sugar amount?
    This recipe sounds amazing. Reply

    • Natasha
      natashaskitchen
      November 9, 2015

      I havne’t tried do this with pureed peaches so I can’t say for sure, but persimmon puree is not as watery as peach puree so I’m not sure it would substitute across equally. I think it would be better with something like pumpkin puree but again, I haven’t tried with peaches to say for sure. Reply

  • Stu
    November 7, 2015

    I found persimmons at Asian grocery stores at very reasonable cost compared to traditional grocery stores. Reply

    • Natasha
      natashaskitchen
      November 7, 2015

      Thanks for sharing that!! 🙂 Reply

  • Anne Frank
    November 7, 2015

    I love all your recipes. Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      November 7, 2015

      Thank you so much Anne 🙂 Reply

  • Marguerite
    November 6, 2015

    Oh wow…persimmons in ID (pretty familiar with ID, and a lot of things grow there, but THAT’S impressive.) My stepdad absolutely LOVES persimmons (he and my mom live in the South, so have a plentiful supply.) I can only imagine how he would love this bread. 🙂 Reply

    • Marguerite
      November 6, 2015

      Oh, and forgot to add how much I would treasure that blender. 🙂 Reply

    • Natasha
      natashaskitchen
      November 6, 2015

      Their first planting didn’t survive but they kept at it and now they have two lovely productive persimmon trees. My mom has the greenest thumb of anyone I know. Reply

  • Yelena
    November 6, 2015

    Great recipe! Did you peel the core off of the persimmons or just blended them as is? Reply

    • Natasha
      natashaskitchen
      November 6, 2015

      No need to peel or core, I just took the tops off. If you see any large seeds when you cut them into pieces, remove those. Not all persimmon have seeds, but when they do, they are usually large and black so they are easy to spot. Reply

  • Victoria Tudor
    November 5, 2015

    I’m so excited to try this!! Just brought a whole bunch of these persimmon’s from cali, didnt know what to do with them until now..lol Reply

    • Natasha
      natashaskitchen
      November 6, 2015

      We got our persimmons from CA as well, my sister in law and her husband brought them to us from their yard 🙂 . Reply

  • Samaneh
    November 5, 2015

    Hi natasha
    We love ripe persimmons. Do ypu think it is okey to have them in the recipe!? It is a little jucy.
    And can i bake them in two 9inch pans?
    Thanks for your lovely recipe Reply

    • Natasha
      natashaskitchen
      November 5, 2015

      This would work fine with ripe fuyu persimmons. Do you mean bake them in two 9-inch round cake pans? I haven’t tried it, but I imagine you could. Although, you probably would reduce your baking time since they would likely bake faster in the 9-inch cake pans. Bake until a toothpick comes out clean. Reply

  • Janna Avetisov
    November 5, 2015

    You’re welcome!! Very glad you liked it!! :-)) Reply

    • Natasha
      natashaskitchen
      November 5, 2015

      Awesome to hear from you here! Thanks again Janna! Your persimmon bread was so delicious! Reply

  • Tanya
    November 5, 2015

    Hi Natasha, lovely recipe. This is totally this recipe unrelated, but what happened to your shop link? Reply

    • Natasha
      natashaskitchen
      November 5, 2015

      Hi Tanya, we haven’t figured out where to put it with the new design. It still exists though: https://natashaskitchen.com/shop-3/ 🙂 Reply

      • Tanya
        November 5, 2015

        Thank you 🙂

        I have a request. I love bran muffins. If you could post a recipe on bran muffins in the future. You are one of the top people I can trust with recipes. Reply

        • Natasha
          natashaskitchen
          November 5, 2015

          Thank you for the suggestion and for the fantastic compliment. It means alot to me 🙂 If I come up with something great, I’ll be sure to share it. Reply

          • Tanya
            November 5, 2015

            There is this amazing coffee shop I stop by once in a while and it has these marionberry bran muffins and they’re amazing! I’d love to create something similar at home but I have no idea where to even start.

          • Natasha
            natashaskitchen
            November 6, 2015

            Which coffee shop? I wonder if we have one locally in Idaho?

  • Larisa
    November 4, 2015

    Sounds awesome! Reminds me of my childhood….Where do you buy them in US? I’ve never seen them in the grocery store? If I can buy them here I will definitely make this bread…Thanks. Larisa Reply

    • Natasha
      natashaskitchen
      November 4, 2015

      Hi Larisa, I have purchased them in Costco and Winco and I think Fred Meyer has them at certain times of the year. I’ve actually seen them in several large grocery stores. What part of the country do you live in? It might be different in different states. Reply

  • Oksana
    November 3, 2015

    We love, love, love persimmons, we buy them as soon as they start coming out in the fall. I know some people who’ve never had them before and so of course I had to bring some to share. I like them when they are still firm, like an apple.
    The recipe is the first time I hear of persimmons used in a bread. That might be something I’m willing to try. Although I am not a fan of raisins, can I leave them out, or will it not taste as sweet? Thanks Reply

    • Natasha
      natashaskitchen
      November 3, 2015

      It would still taste great even without the raisins :-). I hope you enjoy it! I also like persimmons when they aren’t too soft but already very sweet. So good!! Reply

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