If you’ve ever found yourself with a bowl of overripe Hachiya persimmons and wondered how to transform them into something warm and comforting, this Amazing Persimmon Bread is truly the answer. It’s a moist, fragrant loaf bursting with sweet, autumnal flavors, soft crumb, and the kind of chewy, nutty bits that make each bite an absolute delight. Whether you serve it fresh from the oven or toasted with a little pat of butter, this bread is a celebration of the season’s best fruit and a favorite recipe you’ll look forward to making year after year.

Amazing Persimmon Bread Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Amazing Persimmon Bread is that it uses simple, familiar ingredients, but each one serves a unique purpose in building those irresistible tastes and textures. Even the mix-ins—while optional—add their own special flair, so don’t be shy about customizing to your mood!

Persimmon pulp: Use only super-ripe Hachiya persimmons; their sweetness and silky texture are the soul of the bread.
Baking soda: This is crucial for neutralizing the persimmon’s natural tannins and giving the bread a lovely soft lift.
All-purpose flour: Provides structure and makes the loaf perfectly sliceable.
Salt: Just a touch heightens all the other flavors in the batter.
Ground cinnamon: Gives the bread warm baking spice notes, making each bite aromatic and cozy.
Ground nutmeg: Adds an earthy, slightly sweet warmth that pairs beautifully with persimmon.
Sugar: Sweetens up the bread and helps create that tender crumb.
Vegetable oil: Keeps the loaf moist and tender, even days after baking.
Eggs: Work as binders and add richness to the bread.
Vanilla extract: Delivers a tempting aroma and rounds out the flavors.
Chopped walnuts (optional): For crunch and nutty undertones that play off the sweetness.
Raisins or chopped dates (optional): These mix-ins lend extra chewiness and a touch of natural fruit sugar.

How to Make Amazing Persimmon Bread

Step 1: Prep Your Oven and Loaf Pans

Start by preheating your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans—this ensures your Amazing Persimmon Bread slides out easily and keeps that lovely golden crust intact.

Step 2: Persimmon Magic

Scoop your persimmon pulp into a small bowl, then stir in the baking soda. This step is a little trick that neutralizes any astringency in persimmons and thickens the pulp into a creamy base. Set this aside to let the magic happen.

Step 3: Whisk the Dry Ingredients

In a medium bowl, whisk together your flour, salt, cinnamon, and nutmeg. This means your spices will be distributed evenly throughout the bread, so every single slice is filled with flavor.

Step 4: Combine Sugar and Oil

In a large mixing bowl, beat the sugar and oil together until thoroughly mixed. The oil helps lock in moisture, making your bread irresistibly soft and tender.

Step 5: Add Eggs and Enhance with Vanilla

Beat in the eggs one at a time so your batter gets nice and fluffy. Pour in the vanilla extract for that amazing aroma—trust me, this will have your whole kitchen smelling heavenly.

Step 6: Mix in Persimmon and Dry Ingredients

Scrape in your persimmon-baking soda mixture and stir to combine. Next, add the dry ingredients in batches, folding just until combined. This keeps your bread light instead of dense.

Step 7: Go Nuts (and Fruity, If You Like)

If you love a little crunch, fold in walnuts at this point. Toss in raisins or chopped dates for little bursts of sweetness. This step is where your Amazing Persimmon Bread gets its personality!

Step 8: Bake to Golden Perfection

Pour the batter evenly into your prepared loaf pans and smooth the tops. Bake for 55–60 minutes, or until a toothpick poked into the center comes out clean—meaning no gooey batter left behind.

Step 9: Cool and Slice

Once done, cool the loaves in their pans for 10 minutes (this helps the structure set), then carefully transfer them to a wire rack to cool completely. Now you can slice, serve, and enjoy the fruits of your baking!

How to Serve Amazing Persimmon Bread

Garnishes

The easiest way to make every slice special is to dust the top with powdered sugar or scatter a few extra walnuts over each serving. A dollop of whipped cream or a drizzle of honey can also make your Amazing Persimmon Bread feel like a dessert worthy of any holiday table.

Side Dishes

If you’re serving this bread for breakfast or brunch, pair it with Greek yogurt and fresh fruit, or alongside a steaming mug of coffee or chai. For something heartier, a little sharp cheese like cheddar balances the sweetness beautifully.

Creative Ways to Present

To jazz up a dessert platter, slice the bread into cubes for a fruit bread trifle or French toast casserole. You can also toast slices, spread with cream cheese or apple butter, and top with a few fresh persimmon slices for a colorful treat.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap your Amazing Persimmon Bread tightly in plastic wrap or foil. It will keep deliciously moist at room temperature for 2 to 3 days—just be sure to tuck it away in an airtight container to prevent drying out.

Freezing

This bread is a freezer-friendly superstar. Wrap loaves or individual slices in a double layer of plastic wrap, then seal in a freezer bag. It’ll stay fresh and tasty for up to three months, ready to rescue any chilly morning with a taste of fall.

Reheating

Thaw frozen Amazing Persimmon Bread overnight in the fridge or at room temperature. To bring back that bakery-fresh warmth, gently reheat slices in the toaster or microwave until just warmed through—perfect for spreading with butter.

FAQs

Can I use Fuyu persimmons instead of Hachiya for this bread?

Fuyu persimmons are firmer and less sweet than Hachiya and don’t break down into the same creamy pulp needed for Amazing Persimmon Bread. For the best texture and flavor, stick to super-soft, ripe Hachiya persimmons.

Do I have to add nuts or dried fruit?

Nope, it’s entirely up to you! Walnuts and raisins or dates add great texture and flavor, but the bread is still utterly delicious without them—just pure persimmon goodness in every bite.

Why mix baking soda directly into the persimmon pulp?

This little trick helps neutralize any lingering astringency in the persimmons, guarantees a smooth texture, and plays a key role in the bread’s soft, tender crumb.

Can I make muffins instead of loaves?

Absolutely! Pour the batter into lined muffin tins, filling each about two-thirds full. Bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean. You’ll have Amazing Persimmon Bread in convenient, portable form.

How can I tell if my persimmons are ripe enough?

Your persimmons should feel incredibly soft—almost like a water balloon ready to burst. If they’re still firm or even slightly squishy, let them ripen at room temperature until fully jelly-soft for the very best results.

Final Thoughts

If you adore baking that brings family and friends to the table, you’ll fall in love with making (and eating) Amazing Persimmon Bread. Don’t wait for a special occasion—treat yourself to this fragrant, moist loaf and enjoy a taste of autumn’s best, any time of year.

Amazing Persimmon Bread Recipe

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4.8 from 19 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 recipe is a delightful way to enjoy the unique flavor of ripe Hachiya persimmons in a moist and fragrant quick bread. Perfect for breakfast or as a sweet treat, this recipe is sure to become a favorite during the fall season.

Ingredients

Scale

Persimmon Pulp:

2 cups persimmon pulp (from very ripe Hachiya persimmons)

Baking Essentials:

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

Sweeteners and Flavorings:

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 prepare the loaf pans.
Prepare Persimmon Mixture: Combine baking soda with persimmon pulp in a bowl.
Mix Dry Ingredients: Whisk together flour, salt, cinnamon, and nutmeg in a separate bowl.
Combine Wet Ingredients: Beat sugar and oil, add eggs, vanilla, and persimmon mixture.
Add Dry Ingredients: Gradually mix in the dry ingredients until just combined.
Finish the Batter: Fold in walnuts and raisins if desired, then pour the batter into pans.
Bake: Bake for 55-60 minutes until a toothpick comes out clean.
Cool and Serve: Cool in pans, then transfer to a wire rack to cool completely before slicing.