Sweet Spiced Persimmon Bread for Fall is a cozy and comforting treat that brings the flavors of the season right into your kitchen. With the soft, tender texture of ripe persimmons mixed in, along with warm spices like cinnamon and nutmeg, every bite feels like a hug on a chilly afternoon. It’s lightly sweetened and perfect for enjoying with a cup of tea or coffee.
I love making this bread when the persimmons are ripe and plentiful because it’s such a simple way to use up the fruit and fill the house with those amazing fall smells. One tip I’ve found is to make sure your persimmons are nice and soft before baking, which helps the bread stay moist and flavorful. It’s a recipe that’s easy to put together but feels special enough for sharing with friends and family.
My favorite way to enjoy this bread is fresh out of the oven, spread with a little butter that melts into every slice. It’s the kind of loaf you reach for during a quiet morning or an afternoon break, and somehow it always reminds me of crisp autumn days and the simple joy of comfort food. Give it a try—you might just find it becomes a fall tradition in your home, too!
Key Ingredients & Substitutions
Persimmon pulp: Ripe Fuyu persimmons work great here because they’re sweet and soft. If you can’t find persimmons, you can substitute with pumpkin puree for a similar texture and fall flavor, though the taste will differ.
Baking soda: This helps the bread rise and keeps it light. Don’t skip it! Baking powder isn’t the same because it reacts differently, but you can use baking powder if you add a bit of acid like lemon juice.
Spices: Cinnamon, nutmeg, ginger, and cloves bring the warm fall vibes. If you don’t have all these spices, just use cinnamon and ginger – they’ll still give great flavor.
Oil vs. Butter: I prefer vegetable oil for moist and tender bread, but melted butter adds a richer flavor. Both work well, so choose what you like or have on hand.
Nuts: Walnuts or pecans add a nice crunch and contrast to the soft bread. Feel free to leave them out or replace with seeds if you want a nut-free version.
How Can I Make Sure My Persimmon Bread Is Moist and Not Dry?
Persimmon bread can turn dry if overbaked or if the persimmons aren’t ripe enough. Here’s how to avoid that:
- Use fully ripe, soft persimmons to get natural moisture and sweetness.
- Don’t overmix the batter—stir just until the flour is mixed in to keep it tender.
- Check the bread starting at 55 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Let bread cool in the pan for 10 minutes before removing, then finish cooling on a wire rack to avoid soggy edges.
- Store wrapped tightly to keep moisture in.
Equipment You’ll Need
- 9×5-inch loaf pan – I like this size because it bakes the bread evenly and makes a nice, tall loaf.
- Mixing bowls – You’ll need at least two for combining the wet and dry ingredients easily.
- Whisk or spoon – Makes mixing the batter smooth and simple.
- Measuring cups and spoons – For accurate ingredient portions, which are key to good baking.
- Rubber spatula – Helps scrape down the bowl and fold in nuts without breaking them apart.
- Parchment paper or non-stick spray – To prevent sticking when baking.
Flavor Variations & Add-Ins
- Chocolate chips – Stir in a handful for a sweet surprise that pairs beautifully with fall spices.
- Different nuts – Use chopped almonds, hazelnuts, or pistachios for varied flavor and crunch.
- Fresh or dried fruit – Add chopped apples, pears, or dried cranberries to boost fruity flavor.
- Spice tweak – Swap some cinnamon for pumpkin pie spice for extra warmth and complexity.
Sweet Spiced Persimmon Bread for Fall
Ingredients You’ll Need:
Main Ingredients:
- 1 cup persimmon pulp (from about 2-3 ripe Fuyu persimmons)
- 1 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. Allow an additional 10 minutes for cooling. So in total, set aside around 1 hour and 30 minutes to enjoy baking and cooling this delicious persimmon bread.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Activate the Baking Soda:
In a small bowl, sprinkle the baking soda over the persimmon pulp and let it sit for about 5 minutes. This will help with the bread’s rise and texture.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, vegetable oil (or melted butter), and eggs. Beat these together until the mixture is smooth and creamy.
4. Add Persimmon Pulp and Flavor:
Stir in the persimmon pulp with the activated baking soda and the vanilla extract, mixing until everything is evenly combined.
5. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. This blend of spices will give the bread its warm fall flavor.
6. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix; a little flour streak is okay.
7. Add Nuts (Optional):
If you like, fold in the chopped walnuts or pecans now, which add a lovely crunch to each slice.
8. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it out evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve with butter or your favorite spread and enjoy the cozy spiced goodness of fall!
Can I Use Frozen Persimmons for This Bread?
Yes! Just make sure to thaw them completely and drain any excess liquid before using. This helps keep the bread from becoming too wet.
How Can 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 slices at room temperature or warm gently before serving.
Can I Substitute the Sugar in This Recipe?
Absolutely! You can use brown sugar, coconut sugar, or a natural sweetener like maple syrup. If using liquid sweeteners, reduce some of the oil slightly to balance moisture.
What Can I Use Instead of Nuts?
If you’re allergic or prefer no nuts, you can omit them or substitute with seeds like pumpkin or sunflower seeds for added texture without the nuts.