Meet your new fall favorite: Amazing Persimmon Bread. This wonderfully moist and fragrant loaf is everything you want in a cozy treat—it’s subtly spiced, sweet, and incredibly satisfying. Using ripe Hachiya persimmons, this recipe brings out a crave-worthy, custardy texture paired with warm spices and the option for delicious add-ins like nuts or dried fruit. Whether you’re waking up to a chilly morning or planning a low-key gathering, Amazing Persimmon Bread is the comforting bake that everyone will ask for again and again.

Amazing Persimmon Bread Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe works its magic to yield a sweet, tender loaf that highlights the soul of autumn. Focusing on simple staples means you get fantastic color, irresistible aroma, and that signature persimmon flavor in every bite.

Persimmon pulp: Very ripe Hachiya persimmons are key for flavor and that velvety, moist texture.
Baking soda: Stirred into the fruit, this reacts with persimmon’s natural acid for a light, airy loaf.
All-purpose flour: Reliable, versatile, and gives the bread stability without heaviness.
Salt: You only need a pinch, but it makes every sweet and spicy note pop.
Ground cinnamon: Warm and aromatic, this familiar spice brings autumn comfort.
Ground nutmeg: Subtly earthy, nutmeg elevates the flavor with a classic holiday touch.
Sugar: Sweetens things just enough and helps create a golden crust.
Vegetable oil: Ensures a tender, moist crumb that keeps the bread fresh for days.
Eggs: Provide structure and enrich the loaf for a soft bite.
Vanilla extract: Balances flavors and rounds out the bread’s inviting aroma.
Walnuts (optional): Add crunch and a satisfying nuttiness that pairs beautifully with persimmon.
Raisins or chopped dates (optional): Bring sweet, chewy surprises to every slice.

How to Make Amazing Persimmon Bread

Step 1: Prepare the Ingredients

First things first: get your oven preheating to 350°F (175°C), and don’t forget to grease and flour two 9×5-inch loaf pans. Slicing open the ripe Hachiya persimmons is a bit messy, but scooping out that jewel-toned pulp is half the fun—and crucial for a successful Amazing Persimmon Bread.

Step 2: Mix the Persimmon and Baking Soda

In a small bowl, stir the baking soda directly into your persimmon pulp. This isn’t just a quirky step—mixing these two early on lets the baking soda mellow out the pulp’s natural bitterness and jumpstarts the rise that keeps this bread so soft.

Step 3: Whisk Together Dry Ingredients

Grab a medium bowl and thoroughly whisk the flour, salt, cinnamon, and nutmeg together. This ensures your spices are distributed evenly, so every bite of bread is infused with warm, cozy flavor—no clumps or bland pockets.

Step 4: Combine Sugar, Oil, and Eggs

In a large mixing bowl, blend the sugar and oil until they’re well mixed—no lumps. Add eggs one at a time, giving the mixture a good beat after each. As you stir in the vanilla and the silky persimmon-baking soda mixture, a beautiful orange color and luscious batter begin to form.

Step 5: Combine Wet and Dry Ingredients

Gently fold your dry mix into the wet ingredients in batches, stirring just until everything is combined. This is where restraint pays off—overmixing will make the bread dense instead of fluffy, so stop as soon as no dry spots remain.

Step 6: Add Nuts and Fruit

Fold in the walnuts and raisins (or chopped dates) if you’re going for extra flavor and crunch. They’re optional, but I’ll be honest—the extra bite and occasional pop of sweetness make Amazing Persimmon Bread even more irresistible.

Step 7: Bake to Perfection

Divide the batter evenly between your prepared loaf pans. Slide them into the oven and bake for 55–60 minutes, or until a toothpick poked in the center comes out clean. Your kitchen will smell almost too good to be true. Allow the bread to cool in the pans for about 10 minutes before removing and letting it finish cooling on a wire rack.

How to Serve Amazing Persimmon Bread

Garnishes

For a finishing touch, dust the cooled loaves with powdered sugar, or drizzle a simple glaze over the top. If you love a little luxury, a pat of good butter or a swipe of cream cheese takes each slice of Amazing Persimmon Bread to a new level.

Side Dishes

Pair a thick slice with Greek yogurt for breakfast, or serve it alongside fresh fruit or scrambled eggs for a brunch spread. For dessert, a scoop of vanilla ice cream or a dollop of whipped cream plays up the bread’s naturally sweet, spiced flavor.

Creative Ways to Present

Amazing Persimmon Bread makes a showstopping edible gift—wrap the cooled loaves in parchment and tie with bakery twine. Or try slicing and toasting it for a quick afternoon snack. For a brunch board, cut the bread into cubes and serve with fruit, nuts, and honey for dipping.

Make Ahead and Storage

Storing Leftovers

Once your Amazing Persimmon Bread has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The bread stays incredibly moist, and the flavors deepen as it sits.

Freezing

To freeze, wrap individual slices or whole loaves in plastic wrap and then aluminum foil, or place in a zip-top freezer bag with the air pressed out. Freeze for up to three months—just thaw overnight at room temperature when a craving strikes.

Reheating

Enjoy slices at room temperature or pop them in a toaster oven for a few minutes to bring back that fresh-baked warmth. For a little extra indulgence, toast and slather with butter for a soul-soothing afternoon treat.

FAQs

What’s the best type Breakfast, Dessert

Always use fully ripe Hachiya persimmons—they should feel very soft and almost pudding-like. Fuyu persimmons won’t give the same silky texture or deep flavor that makes Amazing Persimmon Bread so special.

Can I make Amazing Persimmon Bread nut free?

Absolutely! Just leave out the walnuts if you’re avoiding nuts. The bread will still come out wonderfully moist, and you can increase the raisins or add chocolate chips for extra fun instead.

How do I know when the bread is done baking?

The best way is the toothpick test: insert a toothpick into the center of the loaf—if it comes out clean or with only a few moist crumbs, your Amazing Persimmon Bread is ready to come out of the oven.

Can I use frozen persimmon pulp?

Yes! If you thaw it completely and drain off any excess liquid, frozen pulp works great. Just make sure it’s pure Hachiya persimmon for that classic flavor and texture.

Does this recipe work in mini loaf pans or muffins?

It sure does! Just adjust the baking time—mini loaves or muffins will cook faster, so start checking for doneness around 25–30 minutes.

Final Thoughts

If you’ve been searching for the perfect autumn bake, look no further than this Amazing Persimmon Bread. It’s moist, sweet, and just the right amount of cozy. Give it a try—I promise it’ll become a treasured recipe you come back to every year!

Amazing Persimmon Bread Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 2 loaves (about 16 slices) 1x
Diet: Vegetarian

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Description

This Amazing Persimmon Bread is a delightful treat that perfectly captures the flavors of fall. Made with sweet persimmon pulp, warm spices, and optional add-ins like walnuts and raisins, this moist and aromatic bread is perfect for breakfast or dessert.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients:

2 cups persimmon pulp (from very ripe Hachiya persimmons)
2 teaspoons baking soda
1 1/2 cups sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

Optional Add-Ins:

1 cup chopped walnuts
1 cup raisins or chopped dates

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9×5-inch loaf pans.
Prepare Persimmon Mixture: In a small bowl, stir baking soda into the persimmon pulp and set aside.
Combine Dry Ingredients: In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In a large mixing bowl, beat sugar and oil, then add eggs one at a time, mixing well. Mix in vanilla extract and persimmon mixture.
Combine Batter: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in walnuts and raisins if desired.
Bake: Pour the batter into prepared pans and bake for 55–60 minutes until a toothpick inserted in the center comes out clean.
Cool and Serve: Cool in pans for 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or toasted!