Delicious Persimmon Bread Recipe: Your Ultimate Guide

Okay, gather ’round, my friends! Let’s chat about something near and dear to my heart – my persimmon bread recipe. You know, the one that smells like autumn, tastes like a warm hug, and has been a family favorite for, well, longer than I care to admit!

I still remember the first time I attempted persimmon bread. It was a disaster! I used underripe persimmons, thinking, “Eh, they’ll soften in the oven.” BIG mistake. The resulting bread was bitter and chalky. My kids, bless their hearts, tried to be polite, but even my dog turned his nose up at it! It was a culinary “aha” moment – a hard lesson learned that taught me the importance of ripe persimmons in any persimmon bread recipe.

This persimmon bread recipe is more than just a collection of ingredients; it’s a slice of my family history. It’s something I whip up when I need a little comfort, when the leaves start to turn, or when I just want to make the house smell amazing. Life gets busy, I know! Between school drop-offs, soccer practice, and trying to keep the house somewhat presentable, finding time to bake can feel impossible. But this persimmon bread recipe? It’s simple enough that even on the craziest days, I can find a spare hour to throw it together.

I first stumbled upon a version of this recipe in an old community cookbook, yellowed and stained with years of use. It was basic, but it had potential. Over the years, I tweaked it, experimented with different spices, and added my own little touches until it became the persimmon bread recipe that my family knows and loves. It’s the recipe my daughter asks for every Thanksgiving, the one I bring to potlucks that always gets rave reviews, and the one I’m sharing with you today. It’s not fancy, it’s just good, honest, home-baked goodness.

My cooking philosophy is all about making delicious, nourishing food that brings people together. It’s about using simple ingredients, embracing imperfections, and most importantly, having fun in the kitchen. If you’re anything like me, you’ll also enjoy this Pumpkin Zucchini Bread. This persimmon bread recipe embodies all of that. So, grab your apron, preheat your oven, and let’s get baking! Don’t worry if you’re a beginner or if you’ve had your fair share of kitchen mishaps – this recipe is foolproof. I promise, you’ll be amazed at how easy it is to create a warm, comforting loaf of persimmon bread that your family will devour.

What You’ll Need for This persimmon bread recipe

Alright, let’s gather our troops, shall we? Here’s what you’ll need to create this magic persimmon bread recipe.

• 2 cups all-purpose flour: I always use unbleached all-purpose flour in my persimmon bread recipe, but you can substitute with a gluten-free blend if needed.
• 1 teaspoon baking soda: Make sure it’s fresh! Old baking soda can result in a flat bread.
• 1/2 teaspoon ground cinnamon: Adds a lovely warmth and spice. I sometimes add a pinch more for extra flavor.
• 1/4 teaspoon ground nutmeg: A little nutmeg goes a long way! It complements the cinnamon beautifully.
• 1/4 teaspoon ground cloves: Just a pinch! Cloves can be overpowering, so be careful not to overdo it.
• 1/2 teaspoon salt: Balances the sweetness.
• 1 cup granulated sugar: I stick with granulated sugar for this recipe, but you could experiment with brown sugar for a richer flavor.
• 1/2 cup vegetable oil: I use canola oil, but any neutral-flavored oil will work.
• 2 large eggs: Adds moisture and richness.
• 1 teaspoon vanilla extract: Enhances the other flavors.
• 1 cup persimmon pulp: This is the star of the show! Make sure your persimmons are very ripe. Hachiya persimmons are ideal for this persimmon bread.
• 1/2 cup chopped walnuts or pecans (optional): Adds a nice crunch.

When making persimmon bread, you can find Hachiya persimmons at most well-stocked grocery stores or farmers’ markets during the fall and winter months. Here’s a persimmon bread recipe trick I learned: if your persimmons aren’t quite ripe, place them in a bag with an apple or banana. The ethylene gas released by the fruit will help them ripen faster.

Here’s a little kitchen wisdom for you: when measuring flour, spoon it into your measuring cup and level it off with a knife. This will prevent you from packing the flour too tightly, which can result in a dry bread.

For busy families, I suggest prepping the persimmon pulp ahead of time. Simply scoop the flesh from the ripe persimmons and store it in an airtight container in the refrigerator for up to three days.

To save on ingredients, consider buying spices in bulk. They’re often cheaper that way, and they’ll stay fresher longer.

Leftover spices should be stored in a cool, dark place in airtight containers. They’ll lose their flavor over time, so it’s best to use them up within a year. You could also use your leftover spices to make your own chai tea blend. I think this might pair nicely with James Beard’s Amazing Persimmon Bread Recipe.

Let’s Make This persimmon bread recipe Together

Okay, my friends, are you ready to get baking? Let’s make this persimmon bread recipe together! Don’t worry, I’ll walk you through every step.

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is important! You don’t want your beautiful persimmon bread sticking to the pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure everything is well combined. This ensures that the spices are evenly distributed throughout the bread.
3. In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. Whisk until smooth and well combined. This will create a nice, even batter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix! Overmixing can result in a tough bread.
5. Gently fold in the persimmon pulp and nuts (if using). Don’t worry if your batter looks a little lumpy; that’s perfectly normal.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. I learned the hard way with persimmon bread that every oven is different. Start checking for doneness around 50 minutes, and add more time if needed.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan.

In my kitchen, persimmon bread usually takes about 55 minutes to bake. While the persimmon bread recipe is baking, I like to clean up the kitchen and maybe read a chapter of a good book. Multitasking, you know!

If you’re concerned about the top of your bread getting too brown, you can tent it with aluminum foil during the last 15 minutes of baking.

Your persimmon bread recipe should smell like warm spices and sweet fruit. It’s an intoxicating aroma that will fill your kitchen with cozy vibes. And remember if you need a vegan recipe alternative you could use flax seed to subsitute eggs in this easy persimmon bread.

A family-tested shortcut is to use pre-chopped nuts. It saves a little time and effort, which is always a win in my book!

How I Love to Serve This persimmon bread recipe

Oh, the possibilities! This persimmon bread recipe is so versatile. There are so many ways to enjoy it.

My family loves this persimmon bread recipe when I serve it warm with a pat of butter. It’s simple, classic, and oh-so-delicious. Sometimes, I’ll even drizzle it with a little honey or maple syrup for an extra touch of sweetness. You can also add chocolate chips if you want an extra twist to this ripe persimmon bread.

Go-to side dishes that pair perfectly with persimmon bread include a simple green salad or a bowl of warm soup. The sweetness of the bread complements the savory flavors of the soup beautifully. A dollop of Greek yogurt or crème fraîche is also a lovely addition.

This persimmon bread recipe is perfect for brunch, afternoon tea, or even dessert. It’s also a great gift to bring to friends and neighbors.

For presentation, I like to slice the bread and arrange it on a platter with a few fresh berries and a sprig of mint. It adds a touch of elegance and makes it look extra special.

If you have extra persimmon bread, you can use it to make French toast! It’s a delicious and creative way to use up leftovers. Another idea is to cube the bread and toast it to make croutons for salads or soups.

Seasonal variations I’ve tried include adding cranberries and orange zest during the holidays or using different types of nuts, such as hazelnuts or macadamia nuts, depending on what’s in season.

Friends always ask for this persimmon bread recipe, especially during the fall. It’s become a tradition in our circle of friends, and I always get requests to bring it to gatherings.

Your persimmon bread recipe Questions Answered

I’ve gathered some of the most common questions I get about this persimmon bread recipe, so let’s dive in.

Q: Can I use frozen persimmon pulp?

A: Absolutely! If you have leftover persimmon pulp, you can freeze it for up to three months. Just make sure to thaw it completely before using it in the persimmon bread recipe. You know what I do when my persimmon bread needs persimmon pulp? I often freeze extra pulp in ice cube trays for easy portioning.

Q: What if I can’t find Hachiya persimmons?

A: While Hachiya persimmons are ideal for this persimmon bread recipe due to their soft texture when ripe, you can use Fuyu persimmons if they are very, very ripe and soft. The flavor will be slightly different, but it will still be delicious.

Q: Can I reduce the amount of sugar in this recipe?

A: Yes, you can reduce the sugar by up to 1/4 cup without significantly affecting the texture of the bread. I’ve done this myself when I’m trying to cut back on sugar, and it still tastes great.

Q: My bread is dry. What did I do wrong?

A: Overbaking is the most common cause of dry bread. Make sure to check for doneness with a wooden skewer, and don’t overbake it. Also, make sure you’re measuring your flour correctly. As I mentioned earlier, spooning the flour into the measuring cup will prevent you from packing it too tightly.

Q: Can I make this recipe vegan?

A: Yes! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). You’ll also need to make sure your oil and vanilla extract are vegan-friendly.

Q: My bread is sinking in the middle. What happened?

A: This can happen if the oven temperature is too low or if the bread is underbaked. Make sure your oven is properly preheated, and bake the bread until a wooden skewer inserted into the center comes out clean.

Q: Can I add other ingredients to this bread?

A: Absolutely! Feel free to get creative. Chocolate chips, dried cranberries, raisins, or even a streusel topping would all be delicious additions. The possibilities are endless with this Persimmon Bread Recipe!

My family prefers this hachiya persimmon bread recipe with walnuts, but my daughter loves it with chocolate chips. It really is a versatile recipe. If your kids love this, they’ll go crazy for Pumpkin Zucchini Bread!

Many readers have asked if they can use applesauce to subsitute oil to make this persimmon pulp bread healthier.

My Final Thoughts on This persimmon bread recipe

This persimmon bread recipe holds a special place in my heart because it’s a reminder of simpler times, of family gatherings, and of the joy of baking. It’s a recipe that’s been passed down and adapted over generations, and I’m so happy to share it with you.

My persimmon bread recipe Pro Tips:

• Use very ripe persimmons! This is the key to a moist and flavorful bread.
• Don’t overmix the batter! Overmixing can result in a tough bread.
• Let the bread cool completely before slicing! This will prevent it from crumbling.

Here are a few variations I’ve tried with my family:

• Spiced Persimmon Bread: Add 1/4 teaspoon of ground ginger and 1/4 teaspoon of ground cardamom to the batter for a warm and festive twist.
• Persimmon Cream Cheese Bread: Swirl a cream cheese filling (made with cream cheese, sugar, and vanilla extract) into the batter before baking.
• Persimmon Nutella Bread: Swirl Nutella into the batter for a decadent treat.

My son loves the spiced version, while my husband is a big fan of the Nutella one. If you like either, you might also check out this The Best Persimmon Bread Recipe.

I hope you’ll try this persimmon bread recipe and make it your own. Don’t be afraid to experiment with different flavors and ingredients to create a bread that’s perfect for your family. This recipe remindeds me of this Persimmon Bread Recipe. Remember, baking is all about having fun and creating something delicious to share with the people you love. So go ahead, get in the kitchen, and let the aroma of warm spices and sweet persimmons fill your home. I have no doubt you’ll be rewarded with a persimmon bread recipe masterpiece that everyone will enjoy!

persimmon bread recipe

Print Recipe

Pin Recipe

This moist and flavorful persimmon bread is perfect for a cozy breakfast or afternoon treat. Made with ripe persimmons and warm spices, it’s a delightful taste of fall.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (10 slices)
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup persimmon pulp (from about 3-4 ripe persimmons)
• 1/2 cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the sugar, oil, and eggs.
4. Add the persimmon pulp to the wet ingredients and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the chopped walnuts or pecans, if using.
7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with a pat of butter or a dollop of cream cheese for an extra touch of indulgence.