Persimmon Bread Recipe

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 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

4.90 from 177 votes

Author: Natasha Kravchuk

This persimmon bread is soft and moist, and every slice is studded with walnuts and raisins.

SaveSaved Pin Review Print

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Ingredients 

Servings: 16 people, makes 2 loaves

• 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

To measure flour, scoop into the measuring cup with a spoon & scrape off the top
*DO NOT USE Hachiya persimmons - the texture is completely different from fuyu, and it won't bake up properly.

Nutrition Per Serving

360kcal Calories54g Carbs5g Protein15g Fat5g Saturated Fat6g Polyunsaturated Fat3g Monounsaturated Fat0.3g Trans Fat39mg Cholesterol186mg Sodium292mg Potassium2g Fiber13g Sugar251IU Vitamin A29mg Vitamin C36mg Calcium3mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Persimmon Bread Recipe

Amount per Serving

Calories

360

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

6

g

Monounsaturated Fat

 

3

g

Cholesterol

 

39

mg

13

%

Sodium

 

186

mg

8

%

Potassium

 

292

mg

8

%

Carbohydrates

 

54

g

18

%

Fiber

 

2

g

8

%

Sugar

 

13

g

14

%

Protein

 

5

g

10

%

Vitamin A

 

251

IU

5

%

Vitamin C

 

29

mg

35

%

Calcium

 

36

mg

4

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast

Cuisine: American

Keyword: Persimmon Bread, persimmon recipes

Skill Level: Easy

Cost to Make: $

Calories: 360