Easy Persimmon Bread with Cinnamon Spice is a cozy, sweet loaf that feels like a warm hug on a chilly day. Soft persimmon puree blends perfectly into the batter, bringing a natural sweetness and a subtle fruity flavor, while cinnamon adds just the right touch of spice that makes each bite special.
I love making this bread when persimmons are in season because it’s so simple and quick to prepare, yet the flavors always impress. The cinnamon spice gives it a familiar, comforting taste that makes it perfect for breakfast or a little afternoon treat. I usually add a handful of nuts or raisins for an extra bit of texture, but it’s just as great plain and fresh from the oven.
One of my favorite ways to enjoy this bread is toasted with a little butter melting on top. It’s such an easy way to bring a bit of sweetness and warmth to the morning or to share with friends over a cup of tea. Honestly, this bread always finds its way into my baking rotation once the fall persimmons show up at the market!
Key Ingredients & Substitutions
Persimmon pulp: This is the star ingredient. Use ripe Hachiya persimmons for the best sweetness and softness. If you can’t find persimmons, you can try sweet pumpkin puree as a substitute, though the flavor will be a bit different.
Baking soda: Helps the bread rise and keeps it tender. Make sure your baking soda is fresh for the best results.
Spices (cinnamon, nutmeg, ginger, cloves): These warm spices create a cozy flavor. If you don’t have all of them, cinnamon alone works well, or try adding a pinch of allspice.
Butter and sugar: Butter adds richness while sugar balances the tartness of persimmon. You can swap butter for oil for a dairy-free version, and opt for brown sugar or coconut sugar for a deeper sweetness.
Nuts and raisins: Optional but add nice texture and a bit of crunch or chewiness. Walnuts and pecans are great choices. Leave them out if you prefer a smoother loaf.
How Do You Know When Your Persimmon Bread Is Perfectly Baked?
Baking this bread evenly is key to a moist and tender crumb without overcooking. Here’s what helps:
- Preheat your oven fully before baking for consistent heat.
- Use a toothpick or skewer to check doneness: insert it in the center, and if it comes out clean (with maybe a few moist crumbs), it’s ready.
- If the top browns too quickly but the center is still raw, cover the loaf loosely with foil and continue baking.
- Let the bread cool in the pan for about 10 minutes — this helps it firm up before you take it out.
- Transfer to a wire rack to cool completely to avoid sogginess on the bottom.
Patience in baking and testing ensures a loaf that’s soft inside and has a beautiful crust outside. It’s worth the wait!
Equipment You’ll Need
- 9×5 inch loaf pan – I like it because it gives the bread a nice shape and size for easy slicing.
- Mixing bowls – good for combining ingredients without mess.
- Whisk or spoon – helps you mix spices and dry ingredients evenly.
- Electric mixer or hand whisk – makes creaming the butter and sugar much easier and quicker.
- Toothpick or cake tester – to check if the bread is done.
- Cooling rack – allows air to circulate and keeps the bread crust crisp.
Flavor Variations & Add-Ins
- Chocolate chips – fold in a handful for a sweet surprise in every bite.
- Apple chunks or shredded zucchini – add moisture and extra flavor, perfect for fall or zucchini season.
- Spiced glaze – drizzle a simple icing made with powdered sugar and cinnamon once cooled for extra sweetness.
- Replace nuts with shredded coconut or dried cranberries – great for variety and texture.
Easy Persimmon Bread with Cinnamon Spice
Ingredients You’ll Need:
Main Ingredients:
- 1 cup persimmon pulp (from about 2 ripe Hachiya persimmons)
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried currants
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 55-65 minutes to bake. Plus, allow 10 minutes for cooling in the pan and some additional time to cool completely on a rack before slicing. Overall, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Bread Pan and Persimmon Mixture:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan to keep the bread from sticking. In a small bowl, stir together the persimmon pulp and baking soda. Let this sit for about 5 minutes—the mixture will puff up a bit, which helps with the texture.
2. Mix the Dry Ingredients:
In another bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves (if using), and salt. Mixing these spices evenly in advance helps give your bread that lovely warm flavor throughout.
3. Cream Butter and Sugar, Add Eggs:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Then beat in the eggs, one at a time, followed by the vanilla extract. This forms the soft and sweet base for your bread.
4. Combine Wet and Dry Ingredients:
Stir your persimmon mixture into the wet ingredients until well blended. Then gently fold in the dry ingredient mixture, being careful not to overmix. Overmixing can make your bread tough. If you’re adding nuts or raisins, fold them in now too.
5. Bake and Cool:
Pour your batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
6. Serve and Enjoy:
Once cooled, slice your persimmon bread and enjoy it as is or with a little butter for extra richness. This soft, spiced bread is perfect for cozy mornings or sharing with friends over a warm drink.
Can I Use Frozen Persimmon Pulp?
Yes, you can! Just be sure to thaw it completely in the refrigerator overnight and drain any excess liquid before mixing it into the batter to avoid extra moisture.
Can I Substitute the Butter?
Absolutely! You can use an equal amount of vegetable oil or melted coconut oil for a dairy-free option. The bread will still be moist and flavorful.
How Should I Store Leftover Persimmon Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I Add Other Mix-Ins?
Yes! Chopped nuts, dried cranberries, chocolate chips, or shredded coconut all make great additions. Add about ½ cup of any mix-ins to the batter before baking.