Get ready to add a new cherished classic to your baking repertoire: Amazing Persimmon Bread! This loaf is everything you dream of in a fall treat—moist, fragrant, spiced just right, and bursting with the sweet, honeyed flavor of perfectly ripe persimmons. Each tender slice showcases the unique character of Hachiya persimmons, rounded out with warm cinnamon, nutmeg, and a buttery crumb. Whether you eat it for breakfast, as a snack, or as a show-stopping holiday dessert, Amazing Persimmon Bread is about to charm everyone at your table.

Amazing Persimmon Bread Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of making Amazing Persimmon Bread is how a handful of easy-to-find staples come together to create such spectacular magic. Every ingredient plays a critical role in flavor, aroma, or texture, so don’t skip any unless you’re swapping for your favorite nuts or dried fruit!

All-purpose flour: The base that gives the bread its structure and tender crumb.
Baking soda & baking powder: The secret duo responsible for a lovely, even rise—don’t mix them up!
Salt: Balances and brings out the sweetness and spice notes.
Ground cinnamon & nutmeg: These cozy spices deepen the flavor and bring warm autumn vibes to every bite.
Persimmon pulp (from ripe Hachiya persimmons): The shining star—use only soft, jelly-like fruit for the signature taste and silky texture.
Granulated sugar & brown sugar: This duo gives just the right sweetness and keeps the crumb moist.
Eggs: Bind everything together for a loaf that’s rich, but not heavy.
Vegetable oil: Makes the bread ultra-moist and keeps it fresh for days.
Vanilla extract: Adds warmth and depth that enhances the fruit and spice.
Chopped walnuts or pecans (optional): Bring a satisfying crunch and nutty undertone (skip if you prefer nut-free).
Raisins or chopped dates (optional): Flecks of sweetness and chewy texture make each slice extra special.

How to Make Amazing Persimmon Bread

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper so your loaf will pop right out without sticking—no heartache when it’s time to serve!

Step 2: Whisk the Dry Ingredients

Grab a medium bowl and whisk together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This quick step ensures that the leaveners and spices are evenly distributed throughout the dough, making sure each slice of Amazing Persimmon Bread is perfectly flavored and rises just right.

Step 3: Mix the Wet Ingredients

In your largest mixing bowl, combine the persimmon pulp, both sugars, eggs, vegetable oil, and vanilla. Mix until you have a smooth, golden, and beautifully fragrant base—the foundation for that plush, moist crumb we all love.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry mixture into your wet ingredients, gently stirring just until no streaks of flour remain. Be careful not to overmix—this keeps the loaf soft and tender.

Step 5: Add Extras (If Using)

Fold in the chopped nuts and raisins or dates, if you like. These optional add-ins transform each bite of Amazing Persimmon Bread into a texture adventure, but if you prefer your bread pure and simple, you can absolutely leave them out.

Step 6: Bake to Golden Perfection

Pour that glorious batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean with just a crumb or two. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to finish cooling. Patience, my friend—it’s worth it!

How to Serve Amazing Persimmon Bread

Garnishes

A simple dusting of powdered sugar right before serving can make Amazing Persimmon Bread look bakery-beautiful, while a drizzle of cream cheese glaze or a slather of whipped butter turns it into a holiday-worthy treat. For an extra-special touch, sprinkle a few chopped toasted nuts on top.

Side Dishes

Serve thick slices alongside a scoop of vanilla ice cream or fresh fruit for dessert, or pair with a cozy mug of coffee or chai for a dreamy fall breakfast. Amazing Persimmon Bread also shines next to cheeses (like mascarpone or brie) for a sweet-savory appetizer platter.

Creative Ways to Present

Try baking the batter in mini loaf pans as adorable, giftable treats! You can also cut the cooled loaf into cubes and use them as a base for an autumn bread pudding, or top a slice with Greek yogurt and honey for an irresistible breakfast parfait.

Make Ahead and Storage

Storing Leftovers

Once your Amazing Persimmon Bread has cooled completely, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It stays moist and delicious for up to three days—though it rarely lasts that long!

Freezing

Good news: Amazing Persimmon Bread freezes like a dream! Wrap the whole loaf (or individual slices) well in plastic and then foil, and stash in the freezer for up to three months. Thaw overnight in the fridge or a couple of hours on the counter.

Reheating

To bring back that just-baked magic, warm slices in the microwave for 10–15 seconds, or toast them lightly in a toaster oven. The flavors and aromas will come rushing back, as if freshly baked.

FAQs

Can I use Fuyu persimmons instead of Hachiya?

For best results, stick to ripe Hachiya persimmons—their soft, jelly-like texture and intense sweetness really make this loaf shine. Fuyu persimmons are firmer and less sweet, so the result won’t be quite the same.

How do I know when a Hachiya persimmon is ripe enough?

A Hachiya persimmon is ready when it feels very soft, almost like a water balloon about to burst. Don’t be afraid to wait until the skin is wrinkled and the flesh is almost custard-like before using!

Can I make Amazing Persimmon Bread gluten-free?

Absolutely! Just substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour—no other changes needed. The loaf will be a bit more delicate, but still delicious.

Why did my bread come out dense?

Overmixing the batter or using under-ripe persimmons can lead to a dense loaf. To keep Amazing Persimmon Bread airy and tender, mix just until combined and be sure your fruit is soft and fully ripe.

Can I double the recipe?

Yes, you can easily double this recipe to make two loaves—perfect for gifting or freezing. Just be sure to use two separate loaf pans and keep an eye on baking time, as ovens can vary.

Final Thoughts

If you’ve never experienced the magic of Amazing Persimmon Bread, now’s your moment! With its tender crumb, bright golden color, and the unforgettable flavor of ripe Hachiyas, this loaf feels like an autumn hug in every bite. Bake it, share it, and don’t be surprised if it becomes the requested favorite every persimmon season!

Amazing Persimmon Bread Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

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Description

This Amazing Persimmon Bread is a delightful treat perfect for fall baking. Made with sweet persimmons, warm spices, and optional nuts and raisins, this moist and flavorful bread is a must-try for the holiday season.

Ingredients

Scale

Dry Ingredients:

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

Wet Ingredients:

1 1/2 cups persimmon pulp (from ripe Hachiya persimmons)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract

Optional:

1/2 cup chopped walnuts or pecans
1/2 cup raisins or chopped dates

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine wet ingredients: In a large bowl, mix persimmon pulp, sugars, eggs, oil, and vanilla until smooth.
Combine mixtures: Gradually mix dry ingredients into the wet mixture until just combined. Fold in nuts and raisins if using.
Bake: Pour batter into the prepared pan and bake for 55–65 minutes until a toothpick comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.