Moist Persimmon Bread is a wonderfully soft and flavorful treat that celebrates the sweet, unique taste of persimmons. This quick bread is packed with warm spices like cinnamon and nutmeg, making it perfect for cozy mornings or afternoon snacks. The bread’s tender crumb and slightly sweet, fruity flavor make it stand out from typical banana or pumpkin breads.
I love making this persimmon bread when persimmons are in season because the fruit gives it such a natural, rich moisture that keeps it fresh for days. One little tip I have is to make sure your persimmons are soft and ripe before using—they really bring out the best flavor and texture. Baking this bread fills my kitchen with the comforting smell of spices, and it always makes me feel ready for a quiet, relaxing day.
My favorite way to enjoy this bread is warm from the oven with a little butter or cream cheese spread on top, and a hot cup of tea or coffee on the side. It’s also great as a thoughtful homemade gift to bring to friends or neighbors. This bread has become a favorite in my house, and every bite reminds me of the simple joy that fresh fruit and home baking can bring.
Key Ingredients & Substitutions
Persimmon pulp: Using ripe Hachiya persimmons is best because they’re soft and sweet. If you can’t find persimmons, try using pumpkin puree or applesauce for moisture and mild flavor.
Flour: All-purpose flour works well here, but you can swap half for whole wheat flour if you like a nuttier taste and more fiber.
Butter: I prefer unsalted butter for more control over saltiness. If you need dairy-free, use coconut oil or a plant-based butter substitute.
Spices: Cinnamon and nutmeg give warming notes. Cloves are optional but add a cozy depth. Feel free to adjust spice amounts to your taste.
Nuts and dried fruit: Walnuts or pecans add great texture. If you’re allergic or prefer no nuts, omit or replace with seeds. Raisins or dates add sweetness and chewiness but you can leave them out if you want a simpler bread.
How Do I Make Sure My Persimmon Bread Stays Moist and Tender?
The key to moist persimmon bread is careful mixing and proper baking.
- Mix gently: Once you combine the wet and dry ingredients, fold just until mixed. Overmixing can make the bread tough.
- Use ripe persimmon pulp: Ripe persimmons have natural sweetness and moisture that keep the bread soft.
- Bake at the right temperature: Bake at 350°F (175°C) and check with a toothpick after 60 minutes. Don’t overbake, or the bread will dry out.
- Cool properly: Let the bread cool in the pan for 15 minutes to set, then finish cooling on a wire rack to stop cooking and keep texture.
Following these tips, you’ll get a tender, flavorful loaf every time. Enjoy it fresh or toasted with a spread of butter or cream cheese!
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it’s perfect for a nice tall loaf and easy to slice.
- Mixing bowls – a medium bowl for dry ingredients and a large one for wet ingredients make mixing smooth and simple.
- Measuring cups and spoons – precise measurements help get the perfect batter consistency.
- Rubber spatula – I use this to gently fold ingredients without overmixing and to scrape the bowl clean.
- Oven – a standard oven set to 350°F is all you need for baking this bread evenly.
- Toothpick or cake tester – to check when the bread is baked through without overdoing it.
Flavor Variations & Add-Ins
- Add chocolate chips: Stir in a handful of semi-sweet or dark chocolate chips for a touch of indulgence.
- Use different nuts: Swap walnuts or pecans for almonds or hazelnuts, depending on your preference.
- Spice it up: Add a pinch of ground ginger or allspice to give a new warm flavor.
- Fruit options: Fold in chopped dried apricots or cranberries for extra sweetness and texture.
Moist Persimmon Bread Recipe
Ingredients You’ll Need:
- 1 cup persimmon pulp (from ripe Hachiya persimmons)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (walnuts or pecans), optional
- 1/2 cup raisins or chopped dates, optional
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and around 60-70 minutes baking time. Also, allow 15 minutes to cool before slicing. So, set aside about 1 hour and 30 minutes for the entire process.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, and cloves if you’re using them. Set this mixture aside.
3. Cream Butter and Sugars:
In a large bowl, use a mixer or a whisk to cream the softened butter with both granulated and brown sugars. Beat until the mixture looks light and fluffy.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next. Then stir in the vanilla extract.
5. Incorporate Persimmon Pulp:
Mix in the persimmon pulp until everything is smoothly combined.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Fold gently using a spatula until just combined. Be careful not to overmix to keep the bread tender.
7. Add Nuts and Dried Fruit:
If you’re using nuts and raisins or chopped dates, fold them into the batter now.
8. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Let the bread cool in the pan for about 15 minutes. Then take it out and place it on a wire rack to cool completely before slicing. Enjoy warm with butter or cream cheese!
Can I Use Frozen Persimmon Pulp for This Bread?
Yes, you can! Just make sure to thaw the persimmon pulp fully in the refrigerator before using it. Give it a good stir to restore its texture before adding to the batter.
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 tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I Substitute Nuts or Dried Fruit?
Absolutely! If you’re allergic or prefer not to use nuts, omit them or replace with seeds like pumpkin or sunflower seeds. Feel free to swap raisins for dried cranberries, chopped apricots, or leave dried fruit out entirely.
How Can I Make This Bread Vegan?
To make it vegan, replace the butter with a plant-based alternative and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) instead of regular eggs. The texture might be slightly different but still delicious!