The Best Persimmon Bread Recipe (2024)

🌟Why You’ll Love This Persimmon Bread Recipe

When are persimmons in season?

Fuyu persimmons come into season around September and can linger into December. Hachiya persimmons tend to arrive later, usually from October through late December.

Are persimmons good for baking?

Persimmons are wonderful for baking. When they ripen to become mushy and sweet, they're so easy to incorporate into different batters from persimmon cookies to persimmon pancakes.

What's the difference between Fuyu and Hachiya persimmons?

Fuyu persimmons are small, squat, and can be enjoyed like apples – skin and all. When ripe, they're sweet, slightly tangy, and perfect for snacking on.
Hachiya persimmons are longer and heart-shaped with a bright orange color. They're incredibly astringent when not fully ripe. You must wait until they're soft and ripe to eat them, or else they'll taste sharp.

Can persimmons be eaten raw?

Absolutely! Persimmons can be enjoyed raw, and are extra delicious when ripe. Simply peel the skin (if it's an astringent Fuyu) and slice it into wedges. You can also use them in salads, baked desserts, or even as a topping for yogurt.

Do persimmons taste like apples?

They are not that similar. Apples are sweet and often have a tart edge, whereas persimmons are sweet with more of a honeyed flavor with warm spice, Unripe Hachiya persimmons are super astringent and sour, so wait until they ripen for a sweet taste.

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• ▢ 1 ¼ cups all-purpose flour
• ▢ ½ teaspoon kosher salt
• ▢ 1 ½ teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground cloves
• ▢ 2 eggs room temperature
• ▢ ½ teaspoon vanilla extract
• ▢ ½ cup unsalted butter room temperature, plus more for greasing your loaf pan
• ▢ ¾ cup sugar
• ▢ 1 cup persimmon puree Hachiya preferred

US Customary - Metric

• Preheat to 350F. Lightly grease your 9x5x3 loaf pan.

• In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.

• In a large bowl, cream the butter and sugar.

• In a small bowl, beat the eggs with the vanilla extract.

• With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.

• Add the persimmon. Remove from mixer.

• With a spoon or rubber spatula, add the flour mixture to the wet ingredients ⅓ at a time. Mix with a rubber spatula until just incorporated.

• Pour into loaf pan*. Optional to top with thinly sliced persimmons.**

• Cook 48-55 minutes until a toothpick inserted into the center comes out clean.

• Cool completely. I let it cool overnight and have it for breakfast!

* Usually when baking in a glass pan, the temperature should be 25 degrees lower, and will take up to 10 minutes longer - this recipe has not been tested in a glass pan, but in a non-stick pan (see photos).

**If you plan to decorate the top of the loaf with persimmon, know that it keeps the center from cooking evenly with the sides of the loaf. The center of the loaf will need longer to cook than the sides. For best results, do not top the loaf with persimmon. If you do, slice them VERY thinly.

Additional Notes

• Use very ripe and mushy persimmons. The riper, the sweeter. Also, the mushiness of the ripe persimmon makes it so the persimmon can be evenly distributed throughout the batter.
• Note that the batter is very wet, so don't be concerned with this texture.
• For zero sticking when baking, I use a non-stick loaf pan.
• Fuyu or Hichaya? Although I prefer to eat slightly under-ripe Fuyu persimmons for snacks on the go, the over-ripe hachiya works best in the batter of this recipe. I use sliced Fuyu persimmons for the top of the bread.
• Discard as much of the persimmon skins as possible when baking for the smoothest texture.