Moist Persimmon Bread Recipe – Fall Flavor Burst

Persimmon bread is one of those comforting bakes that signals the arrival of cooler weather and the beautiful bounty of fall. The sweetness of ripe persimmons, particularly the creamy Hachiya variety when they’re jelly-soft, infuses this quick bread with a unique depth of flavor and a wonderful moistness. It’s not overly sweet on its own, making it a perfect base for a dollop of cream cheese, a smear of butter, or even a drizzle of honey. The spice blend also adds a lovely warmth without overpowering the delicate persimmon taste. Ingredients: 1 1/4 cups all-purpose flour 1/2 tsp kosher salt 1 1/2 tsp baking soda 1 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 2 eggs (room temperature) 1/2 tsp vanilla extract 1/2 cup unsalted butter (room temperature, plus more for greasing your loaf pan) 3/4 cup sugar 1 cup persimmon puree (Hachiya preferred) Preparing Your Ingredients and Equipment Before you start mixing, it’s important to have everything prepped. This makes the process much smoother. Make sure your butter and eggs are at room temperature. This means taking them out of the refrigerator about an hour before you plan to bake. Room temperature butter creams much better with sugar, creating a lighter texture, and room temperature eggs emulsify more easily into the batter, preventing a dense loaf. If you forget to take your eggs out, you can quickly warm them by placing them in a bowl of warm (not hot) water for about 5-10 minutes. For the butter, if i

Persimmon Bread

Persimmon bread is one of those comforting bakes that signals the arrival of cooler weather and the beautiful bounty of fall. The sweetness of ripe persimmons, particularly the creamy Hachiya variety when they’re jelly-soft, infuses this quick bread with a unique depth of flavor and a wonderful moistness. It’s not overly sweet on its own, making it a perfect base for a dollop of cream cheese, a smear of butter, or even a drizzle of honey. The spice blend also adds a lovely warmth without overpowering the delicate persimmon taste.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 eggs (room temperature)
• 1/2 tsp vanilla extract
• 1/2 cup unsalted butter (room temperature, plus more for greasing your loaf pan)
• 3/4 cup sugar
• 1 cup persimmon puree (Hachiya preferred)

Preparing Your Ingredients and Equipment

Before you start mixing, it’s important to have everything prepped. This makes the process much smoother. Make sure your butter and eggs are at room temperature. This means taking them out of the refrigerator about an hour before you plan to bake. Room temperature butter creams much better with sugar, creating a lighter texture, and room temperature eggs emulsify more easily into the batter, preventing a dense loaf. If you forget to take your eggs out, you can quickly warm them by placing them in a bowl of warm (not hot) water for about 5-10 minutes. For the butter, if it’s too soft and melty, it won’t cream properly, so err on the side of slightly soft but not liquid.

To make the persimmon puree, you’ll want very ripe Hachiya persimmons. They should feel soft and squishy, almost like a water balloon. If they are firm, they will be astringent and unpleasant. Cut off the stem end and scoop out the pulp with a spoon. You can mash it with a fork or give it a quick blitz in a food processor or blender until smooth. You’ll need about 1 cup of this smooth puree. If you can’t find Hachiya, Fuyu persimmons can be used, but they are less sweet and have a different texture. If using Fuyu, make sure they are very ripe, and you might need to slightly increase the sugar or add a touch more spice.

Grease and flour a standard 9×5 inch loaf pan. Alternatively, you can line it with parchment paper, leaving an overhang on the sides to easily lift the bread out once it’s baked. This is my preferred method as it makes cleanup incredibly easy. Preheat your oven to 350°F (175°C).

Mixing the Batter

1. In a medium bowl, whisk together the dry ingredients: the all-purpose flour, kosher salt, baking soda, cinnamon, nutmeg, and cloves. Whisking them together ensures that the leavening agents and spices are evenly distributed throughout the flour, preventing pockets of baking soda or spice in your finished bread. This step is quick but important for a consistent result.
2. In a large bowl, cream together the softened unsalted butter and sugar using an electric mixer or a sturdy whisk until the mixture is light and fluffy. This process incorporates air into the batter, which helps the bread rise and gives it a tender crumb. This usually takes about 3-5 minutes of beating.
3. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract. The mixture might look a little curdled at this stage, which is perfectly normal.
4. Gently fold in the persimmon puree until just combined. Be careful not to overmix at this stage. The puree adds a lot of moisture, and overmixing can develop the gluten in the flour too much, leading to a tough bread.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Again, avoid overmixing. A few streaks of flour are okay; they will disappear as you pour the batter into the pan and bake. The batter will be thick and fragrant.

Baking and Cooling

Pour the batter evenly into your prepared loaf pan. Use a spatula to spread it out so the top is relatively smooth.

Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The baking time can vary depending on your oven, so it’s good to start checking around the 50-minute mark. If the top of the bread is browning too quickly before the center is cooked through, you can loosely tent the loaf pan with aluminum foil.

Once baked, let the persimmon bread cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up slightly before you attempt to remove it. After this initial cooling period, carefully invert the loaf onto the wire rack and let it cool completely before slicing. Cooling completely is important; slicing warm bread can make it gummy and difficult to get clean slices.

Persimmon bread is delicious served at room temperature. It keeps well at room temperature, wrapped tightly in plastic wrap or aluminum foil, for up to 3 days. For longer storage, it can be frozen, either whole or in slices, for up to 3 months. Thaw at room temperature or gently reheat slices in a toaster oven.

Conclusion:

This persimmon bread truly captures the essence of autumn with its warm spices and tender, moist crumb. It’s a straightforward quick bread that doesn’t require any special skills, making it approachable for bakers of all levels. The subtle sweetness from the ripe persimmons is balanced beautifully by the cinnamon, nutmeg, and cloves. Enjoy a slice warm with a cup of tea on a chilly afternoon, or pack a loaf for a delightful homemade gift. The resulting bread is rich, satisfying, and wonderfully fragrant. Give this persimmon bread a try; you’ll find it becomes a go-to recipe as soon as the persimmon season arrives.

Frequently Asked Questions

What kind of persimmons should I use?

Hachiya persimmons are best for this recipe because they become very soft and sweet when ripe, yielding a smooth puree. Fuyu persimmons can be used if they are very ripe and soft, but their texture is firmer and they might not provide as much sweetness or moisture.

How do I store leftover persimmon bread?

Store the cooled persimmon bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and it can be kept in the refrigerator for about a week, or frozen for up to 3 months. Thaw frozen bread at room temperature before serving.

Can I make this bread without persimmons?

While persimmons give this bread its unique flavor and texture, you could substitute with about 1 cup of mashed ripe banana or unsweetened applesauce for a similar moistness, though the flavor profile will be different.

Persimmon Bread

A moist and flavorful quick bread highlighting the unique sweetness of persimmons.

Prep Time
20 Minutes

Cook Time
60 Minutes

Total Time
20 Minutes

Servings
1 loaf

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 eggs
• 1/2 tsp vanilla extract
• 1/2 cup unsalted butter
• 3/4 cup sugar
• 1 cup persimmon puree

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. Step 2
   In a large bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, and cloves.
3. Step 3
   In a separate bowl, beat the eggs, vanilla extract, melted butter, and sugar until well combined.
4. Step 4
   Stir the persimmon puree into the wet ingredients until just combined.
5. Step 5
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. Step 6
   Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7
   Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.