The Ultimate Moist Persimmon Bread Recipe (A Seasonal Quick Bread)

🧡 That Secretly Delicious Flavor: The Only Persimmon Bread Recipe You’ll Ever Need

Okay, let’s talk about the unsung hero of fall baking: the persimmon. If you’re anything like me, you’ve spotted these bright orange beauties at the market, felt a slight, confused panic, and walked right past them. What are they, and what do you do with them? The answer, my friends, is this gorgeous, spiced, and unbelievably moist quick bread. This persimmon bread recipe is a culinary rite of passage—it takes the subtle, honeyed flavor of the ripe fruit and wraps it in a hug of cinnamon and ginger. It’s like pumpkin bread’s cooler, more sophisticated cousin. Why are you still using plain old bananas?

✨ Why This Loaf is Totally Worth the Fruit Hunt

Seriously, why seek out this slightly obscure fruit? Because persimmon puree is a total game-changer for quick breads. It’s incredibly thick and creamy, making it an even better moisture source than pumpkin or banana. The result is a loaf that is tender, never dry, and has a unique, subtle depth of flavor that hints at apricot and spice.

This recipe is awesome because it’s surprisingly straightforward. You just mix the wet ingredients, fold in the dry ones, and pour. It’s perfect for gifting during the holidays because everyone expects banana or pumpkin—but who expects a moist, exotic-tasting persimmon loaf? It makes you look like a genius baker without the effort. Plus, TBH, it’s a perfect excuse to buy an odd-looking fruit and feel adventurous.

🍊 The All-Star Ingredients Lineup

Save

Note: You absolutely must use Hachiya persimmons (the acorn-shaped ones) and they must be super soft and squishy—almost to the point of collapse—to avoid the horrible, mouth-puckering astringency. Don’t use firm Fuyu persimmons for this!

H3 The Wet Mix (The Persimmon Power)

• 1 cup Persimmon Puree: This comes from the very ripe, gelatinous Hachiya fruit. Do not substitute!
• 1 cup Granulated Sugar: Standard sweetness.
• 1/2 cup Packed Brown Sugar: For deep molasses flavor and extra moisture.
• 1/2 cup Vegetable Oil: Melted coconut oil also works beautifully.
• 2 large Eggs: Lightly beaten.
• 1 teaspoon Vanilla Extract: Standard enhancer.
• 1 teaspoon Baking Soda: Dissolved in the buttermilk—crucial step!
• 1 tablespoon Buttermilk or Whole Milk: For dissolving the soda.

H3 The Dry Essentials (The Spice Symphony)

• 2 cups All-Purpose Flour: Spooned and leveled.
• 1 teaspoon Salt: Essential for flavor balance.
• 1 teaspoon Ground Cinnamon: The dominant spice.
• 1/2 teaspoon Ground Nutmeg: For warmth.
• 1/2 teaspoon Ground Ginger: For a subtle zing.
• 1/4 teaspoon Ground Allspice or Cloves: Adds complexity.
• 1 cup Chopped Walnuts or Pecans (Optional but Recommended): For crunch and texture.

🛠️ Tools & Kitchen Gadgets Used

This is a simple bake. You only need the basics, plus perhaps a food mill if you’re a purist.

• 9×5 Inch Loaf Pan: The classic quick bread size.
• Food Mill or Fine Mesh Sieve (for puree): To ensure a smooth, seedless puree. A blender works too.
• Two Large Mixing Bowls: One for wet, one for dry.
• Whisk or Rubber Spatula: For gentle mixing. Do not use an electric mixer on the final batter!
• Measuring Cups and Spoons: Essential for accurate baking.
• Wire Cooling Rack: To prevent a soggy bottom.
• Parchment Paper Slings (Highly Recommended): Makes removal easy.

🚀 Step-by-Step Instructions: Mix, Pour, and Smell the Magic

Follow these steps exactly. The key is in the puree and the gentle mixing.

H3 Prep the Puree and Dry Ingredients

1. Puree the Persimmons: Halve the ultra-ripe Hachiya persimmons and scoop the soft flesh into a blender or run it through a food mill to remove any seeds or skin bits. You need 1 cup of smooth puree.
2. Dissolve the Soda: In a small cup, dissolve the baking soda in the tablespoon of buttermilk or milk. Set this aside—it will foam up! This is the major leavening agent.
3. Whisk the Dry Spices: In one large bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and allspice/cloves. Make sure those spices are evenly distributed.

H3 The Final Combine

1. Combine Wet Ingredients: In the second large bowl, whisk together the persimmon puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
2. Activate the Rise: Pour the dissolved baking soda/buttermilk mixture into the wet ingredients and stir quickly. You will see a slight frothing or reaction—that’s good!
3. The Gentle Fold: Pour the dry mixture into the wet mixture. Using a rubber spatula, mix only until just combined. Stop mixing as soon as you see no dry streaks of flour. Do not overmix! Overmixing leads to a tough loaf, and we hate tough loaves.
4. Add Nuts: Gently fold in the chopped walnuts or pecans.

H3 Bake to Perfection

1. Pour and Bake: Pour the batter into your prepared 9×5 inch loaf pan. Bake in a preheated oven at 350°F (175°C) for 60-75 minutes.
2. Test for Doneness: Start checking around 60 minutes. Insert a long wooden skewer into the center. It should come out with a few moist crumbs attached.
3. Cool Down: Let the loaf cool in the pan for 15 minutes, then use the parchment sling to lift it out and transfer it to a wire cooling rack to cool completely. Slicing it while hot makes it gummy and sad.

📊 Calories & Nutritional Info

Save

This bread is decadent and worth every bit of it. These are estimated notes per serving (assuming 12 thick slices, including nuts).

• Estimated Calories Per Slice: ~300-350 kcal (The nuts and oil contribute significantly).
• Macronutrient Notes:
  • High Moisture: The puree and oil ensure a very tender, moist crumb.
  • Vitamin A and C: Persimmons are an excellent source of Vitamin A and C, so you’re getting some antioxidant goodness with your dessert.
  • Healthy Fats: Walnuts and pecans provide omega-3 and healthy fats.
  • Note: This is a sugar-forward recipe. Embrace the sweet comfort!

🛑 Common Mistakes to Avoid (The Astringent Disaster)

Avoid these pitfalls, especially the persimmon-related ones!

• Using Unripe Hachiya Persimmons: If the Hachiya is firm, it is astringent (it makes your mouth feel dry and chalky). Only use Hachiya persimmons that are extremely soft, almost jelly-like.
• Confusing Hachiya with Fuyu: Fuyu persimmons (the squat, tomato-shaped ones) are eaten firm, but they do not puree properly for this bread. Stick to the squishy Hachiya!
• Overmixing the Batter: This is the universal quick bread fail. Stop mixing the moment the dry ingredients disappear. Overmixing means tough bread.
• Not Dissolving the Baking Soda: Baking soda is your primary leavening agent here. Dissolving it in buttermilk/milk first ensures it’s activated and evenly distributed for a proper rise.
• Skipping the Cool-Down: Slicing quick bread hot leads to a gummy, wet, messy slice. Wait until it is completely cool—usually at least an hour.

🌶️ Variations & Customizations: Your Bread, Your Way

Feeling creative? Excellent. Here are three ways to tweak this beautiful loaf.

H3 Cream Cheese Swirl Persimmon Bread

Add a tangy ribbon of cheese. Before baking, create a mix of 4 oz softened cream cheese, 1/4 cup powdered sugar, and 1/2 tsp vanilla. Pour half the batter into the pan, dollop the cheese mixture over it, then top with the remaining batter. Use a knife to gently swirl the two batters together.

H3 White Chocolate Orange Glaze

Make it a winter showstopper. Omit the nuts. Once the loaf is cooled, whisk together 1 cup powdered sugar, 2 tablespoons melted white chocolate, and 2 tablespoons of fresh orange juice. Drizzle this bright glaze over the top.

H3 Dried Cranberry and Ginger Bread

Add chewiness and zing. Omit the walnuts. Fold in 1 cup of dried cranberries and 1/4 cup of finely chopped crystallized ginger into the batter. The tangy cranberries cut through the richness beautifully.

❓ FAQ Section: Your Loaf Liberation

We know you have specific questions about this slightly exotic bake.

H3 Which type of persimmon is best for baking bread?

The Hachiya persimmon is required for bread because it becomes very soft and yields a thick, luscious puree when ripe. The firmer Fuyu variety doesn’t work well for pureeing.

H3 What is persimmon puree supposed to taste like?

It should taste sweet, honeyed, and mildly spiced (like a subtle pumpkin or apricot mash). If it tastes chalky or dry on your tongue, the fruit was not ripe enough and should not be used.

H3 How do I know when a Hachiya persimmon is ripe?

It is ripe when it feels extremely soft, almost mushy, to the touch. You should be able to hold it gently and feel the flesh almost yielding like a water balloon. It will also be a deep, vibrant orange color.

H3 How long does persimmon bread last?

Store the completely cooled loaf, wrapped tightly in plastic wrap, at room temperature for 4-5 days. It stays incredibly moist due to the puree. You can also freeze it for up to 3 months.

H3 Can I substitute the oil with butter?

You can substitute melted butter for the oil, but the loaf will be slightly denser and will not stay moist for as long. Oil ensures maximum moisture and a very tender crumb in quick breads.

H3 My bread cracked down the middle—is that bad?

No! The crack is desirable and normal for quick breads. It happens when the batter rises quickly and sets the crust. It means you have a nicely domed loaf and not a dense brick.

H3 Why does my bread taste bitter?

The bitterness likely comes from overmixing the batter (which can affect the baking soda) or from the spices. Make sure you stop mixing as soon as the flour disappears, and ensure your ground cloves are fresh.

🎉 Final Thoughts: Go Forth and Spread the Sophistication

You did it. You found the perfect Hachiya, resisted the urge to slice the bread hot, and created a moist, tender, and uniquely flavorful persimmon bread recipe. You’ve officially leveled up your autumn baking game. You deserve a giant slice!

Go ahead, enjoy that subtle sweetness and spice. You’ll never look at that funny orange fruit the same way again, will you? Now, which lucky person are you going to gift your extra loaf to? 😉