If you’ve never experienced Amazing Persimmon Bread, you’re in for a real treat: this loaf is impossibly moist, beautifully spiced, and bursting with the natural sweetness of ripe Hachiya persimmons. It’s a family favorite for chilly mornings and holiday gatherings, with a plush crumb and the kind of nostalgic aroma that makes your whole kitchen feel cozy. Whether you enjoy it with a mug of coffee or share it as a homemade gift, Amazing Persimmon Bread delivers a slice of autumn comfort in every bite.

Amazing Persimmon Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Amazing Persimmon Bread is in its simplicity—each ingredient plays a role in creating its signature taste and texture. From the luscious fruit to the warm spices and crunchy nuts, every element adds its own flair, making this bread rich, fragrant, and utterly irresistible.

Persimmon pulp: This is the star—use only very ripe Hachiya persimmons for that melt-in-your-mouth texture and natural sweetness.
Baking soda: Mixed into the pulp, it helps neutralize tannins and gives the bread its tender crumb.
All-purpose flour: The backbone that brings everything together for a sturdy, sliceable loaf.
Ground cinnamon: Adds warmth and a comforting spiced aroma that pairs perfectly with persimmon.
Ground nutmeg: Offers a subtle, nutty sweetness that takes the flavor up a notch.
Salt: Just enough to balance the sweetness and enhance all the other flavors.
Granulated sugar: Provides structure and sweetness—essential for that classic quick bread taste.
Packed brown sugar: Brings moisture and a hint of caramel flavor to the loaf.
Vegetable oil: Keeps the bread moist for days, making every slice tender.
Large eggs: Bind the batter and add richness so the bread isn’t crumbly.
Milk: Adds a touch of creaminess and helps with the loaf’s soft texture.
Vanilla extract: Rounds out the flavors and adds a touch of fragrant sweetness.
Chopped walnuts or pecans: For crunch and a nutty contrast to the soft bread (feel free to choose your favorite!).
Raisins or chopped dates (optional): Add pops of fruity sweetness—totally optional but highly recommended if you love little surprises in your bite.

How to Make Amazing Persimmon Bread

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F (175°C)—that way, it’s ready when you are. Grab two 9×5-inch loaf pans and give them a thorough greasing, so your Amazing Persimmon Bread doesn’t stick and slides out perfectly golden.

Step 2: Prepare the Persimmon Pulp

In a small bowl, stir the baking soda directly into the persimmon pulp. This magical little step helps mellow any astringency and activates the pulp, making it silky smooth and ready to shine in your bread.

Step 3: Mix the Dry Ingredients

Whisk together the flour, cinnamon, nutmeg, and salt in a medium bowl. This evenly distributes the spices, ensuring every slice is loaded with warm autumn flavor.

Step 4: Combine Sugars and Oil

In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well blended. This gives the bread its signature moist crumb and a hint of caramel depth.

Step 5: Add Eggs, Milk, and Vanilla

Add the eggs one at a time, beating after each addition to fully incorporate—this keeps the batter smooth and glossy. Stir in the milk and vanilla extract, bringing everything together with a gentle hand.

Step 6: Incorporate the Persimmon Mixture

Pour in your prepared persimmon pulp and stir until everything is evenly combined. You’ll notice the batter take on a gorgeous golden hue—just what you want for Amazing Persimmon Bread!

Step 7: Add the Dry Ingredients

Gradually add the flour mixture, stirring just until combined. Be careful not to overmix—this keeps the bread light and tender. The batter will be thick and fragrant.

Step 8: Fold in Nuts and Fruit

Gently fold in the chopped walnuts or pecans, plus the raisins or dates if you’re using them. These mix-ins add bursts of flavor and a lovely crunch to every bite.

Step 9: Bake

Divide the batter evenly between your prepared loaf pans and smooth the tops. Bake in the center of the oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The aroma will let you know you’re close!

Step 10: Cool and Enjoy

Let the loaves rest in their pans for about 10 minutes—just enough time for them to set. Then turn them out onto a wire rack to cool completely before slicing. Patience is tough, but it’s worth it!

How to Serve Amazing Persimmon Bread

Garnishes

For a simple yet stunning finish, dust your Amazing Persimmon Bread with powdered sugar or drizzle it with a velvety vanilla glaze. If you love a rustic look, a sprinkle of chopped nuts on top before baking adds extra crunch and visual appeal.

Side Dishes

This bread is delightful on its own, but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-worthy treat. For breakfast, serve slices alongside a creamy yogurt parfait or a steaming cup of chai.

Creative Ways to Present

Turn slices of Amazing Persimmon Bread into a festive bread pudding or French toast for brunch. Cut into cubes and serve with fruit and cheese on a fall-inspired snack board, or wrap individual slices as a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Amazing Persimmon Bread tightly in plastic wrap or foil and store it at room temperature for up to three days. The flavors actually deepen as it sits, making each slice even more delicious the next day.

Freezing

To keep your bread fresh for longer, slice and wrap individual pieces (or whole loaves) in plastic wrap, then place them in a freezer-safe bag. Amazing Persimmon Bread freezes beautifully for up to three months—just thaw at room temperature when you’re ready to enjoy.

Reheating

Warm slices in the microwave for 10–15 seconds, or pop them in a low oven (300°F) for a few minutes. This revives the bread’s plush texture and brings out all those cozy flavors—especially delicious with a pat of butter.

FAQs

Can I use Fuyu persimmons instead of Hachiya?

Hachiya persimmons are best for this recipe because they become jelly-soft and sweet when ripe, creating the perfect texture for Amazing Persimmon Bread. Fuyu persimmons don’t soften the same way and can make the bread a bit grainy.

How do I know when my persimmons are ripe?

Look for Hachiya persimmons that feel very soft—almost like a water balloon. If they’re firm, let them ripen on the counter until they yield easily to gentle pressure (don’t rush this step!).

Can I make this recipe gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour; just keep in mind that the texture may be slightly different, but the flavor will still be amazing.

What can I use instead of nuts?

If you’re avoiding nuts, simply leave them out or try using pumpkin seeds or sunflower seeds for a similar crunch without the allergens.

Can I reduce the sugar?

You can cut back the sugar by about 1/4 cup without sacrificing too much moisture or flavor. Keep in mind the persimmons add natural sweetness, so you may find you don’t need as much as you think!

Final Thoughts

If you’re looking to bring a little extra warmth and joy into your kitchen, Amazing Persimmon Bread is the answer. Each loaf promises cozy autumn flavors and a tender crumb that everyone will rave about. Don’t wait for a special occasion—bake a batch and treat yourself (and your loved ones) to something truly wonderful!

Amazing Persimmon Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

Author: Emma
Total Time: 1 hour 20 minutes
Yield: 2 loaves (about 16 slices total) 1x
Diet: Vegetarian

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Description

This Amazing Persimmon Bread is a moist and flavorful quick bread made with ripe Hachiya persimmons, warm spices, and a delightful mix of nuts and dried fruits. Perfect for fall baking and holiday treats, this recipe yields two loaves of soft, spiced bread that’s ideal for breakfast or dessert.

Ingredients

Scale

Wet Ingredients

2 cups persimmon pulp (from about 4 ripe Hachiya persimmons)
1 cup vegetable oil
4 large eggs
1/3 cup milk
1 teaspoon vanilla extract

Dry Ingredients

2 teaspoons baking soda
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup packed brown sugar

Add-ins

1 cup chopped walnuts or pecans
1 cup raisins or chopped dates (optional)

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans thoroughly to prevent sticking.
Activate Persimmon Pulp: In a small bowl, stir the baking soda into the persimmon pulp and let the mixture sit while you prepare the other ingredients. This step helps neutralize acidity and contributes to the bread’s rise.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, ground nutmeg, and salt ensuring even distribution of the spices.
Beat Sugars and Oil: In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well combined and smooth, forming the sweet base of the bread.
Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate air and ensure smooth batter texture.
Combine Wet Ingredients: Stir in the milk and vanilla extract thoroughly to blend all wet elements.
Add Persimmon Mixture: Stir the persimmon and baking soda mixture into the wet ingredients until fully incorporated, adding moisture and unique flavor to the batter.
Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until the flour disappears to avoid overworking the batter and toughening the bread.
Fold in Nuts and Fruits: Carefully fold in the chopped walnuts or pecans and raisins or dates if using, dispersing them evenly throughout the batter.
Divide and Bake: Evenly divide the batter between the two prepared loaf pans, smoothing out the tops for an even bake. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the loaves to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, which helps maintain their structure and texture.

Notes

Use only very ripe Hachiya persimmons that are soft like jelly for the best texture and sweetness.
This bread freezes well; wrap tightly and store for up to 3 months to maintain freshness.
For added richness and flavor, drizzle with a vanilla glaze or serve warm with butter.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American