Hey there, fellow food lovers! Nyla here, and I’m absolutely buzzing to share one of my all-time favorite recipes with you. Picture this: it’s a chilly evening, you’re craving something warm and comforting, but you also want a little zing of flavor. That’s where this persimmon bread recipe comes in! I discovered this gem during one of my late-night kitchen experiments, fueled by a desire to turn ordinary into extraordinary.

I had a batch of super ripe persimmons sitting on my counter, practically begging to be used. The usual suspects – jam, smoothies – just weren’t cutting it. I wanted something… bolder. Something that would make people do a little happy dance with every bite. So, I started playing around with spices, textures, and flavors, determined to create the ultimate cozy treat. And let me tell you, the happy accident that followed became an instant favorite in my house!

The aroma alone, filling the kitchen with warm spices and sweet fruit, was enough to make me giddy. But the first bite? Pure bliss. This persimmon bread recipe is more than just a bread; it’s an experience. It’s a warm hug on a plate, a burst of sunshine on a cloudy day. It’s the perfect way to transform those seasonal persimmons into something truly special.

This persimmon bread recipe turns meals into something special because it’s unexpected, delicious, and surprisingly easy to make. It’s a delightful twist on classic comfort food that will wow your friends and family. Come join me on this flavor adventure, and let’s create some kitchen magic together! I’m so excited to share my passion for this incredible persimmon bread recipe with all of you!

INGREDIENTS You Need

This persimmon bread recipe ingredient list is all about bold flavors that actually work together!

2 cups all-purpose flour: This forms the base of our bread.
1 teaspoon baking soda: Helps the bread rise beautifully.
1/2 teaspoon salt: Balances the sweetness and enhances other flavors.
1 teaspoon ground cinnamon: Adds warmth and spice.
1/2 teaspoon ground nutmeg: Provides a cozy, nutty note.
1/4 teaspoon ground cloves: A little goes a long way to add depth.
1 cup granulated sugar: For sweetness and moisture.
1/2 cup packed brown sugar: Adds a caramel-like flavor and keeps the bread moist. You can grab this during your normal shopping trip.
1/2 cup (1 stick) unsalted butter, softened: Contributes to a tender crumb. No worries if you don’t have butter – I use coconut oil all the time in my persimmon bread recipe.
2 large eggs: Binds the ingredients together.
1 cup ripe persimmon pulp (about 2-3 Hachiya persimmons): The star of the show! Make sure they are super soft and ripe.
1/2 cup buttermilk: Adds a tangy flavor and tenderizes the bread.
1 teaspoon vanilla extract: Enhances the overall flavor profile.
1/2 cup chopped walnuts or pecans (optional): For added texture and nutty flavor.

All the key ingredients for making a delicious persimmon bread recipe

This persimmon bread recipe gets its amazing taste from the combination of warm spices and sweet, ripe persimmons. It’s a match made in heaven! Here’s my persimmon bread recipe secret that takes it from good to incredible: a tiny pinch of cardamom. Trust me on this one.

For ingredient prep shortcuts for busy weeknights, measure out all your dry ingredients ahead of time and store them in an airtight container. Soften the butter and measure out the persimmon pulp the night before. To keep your persimmons fresh, store them at room temperature until they are very soft. Once pureed, you can store the pulp in the refrigerator for a few days.

I love adding extra cinnamon to my persimmon bread recipe for that extra kick. It just amplifies the cozy, comforting vibe.

Let’s Make Some!

Okay, fellow food lovers, let’s dive into the delicious magic of this persimmon bread recipe!

Get Ready: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is super important to prevent sticking! This persimmon bread recipe is so much easier with a properly prepped pan.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This is where the magic starts happening! It’s all about those warm spices.
Cream Sugars and Butter: In a separate bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. This step helps create a tender crumb in your persimmon bread recipe.
Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix! Overmixing can lead to a tough bread. This is my favorite part of making persimmon bread recipe – watch the magic happen!
Fold in Persimmon: Gently fold in the persimmon pulp and chopped nuts (if using). The batter will be thick and slightly lumpy, but that’s totally normal.
Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, this persimmon bread recipe usually takes about 60 minutes, but oven times can vary.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

While your persimmon bread recipe is doing its thing, get ready for some amazing aromas! Your ripe persimmon bread should smell absolutely incredible right now. Don’t worry if your persimmon bread recipe looks a little cracked on top; that just adds to its rustic charm!

One time, I accidentally added a bit too much cinnamon to my persimmon spice bread, and it turned out even more delicious! Happy accidents in the kitchen are the best. This is a very forgiving recipe, so feel free to experiment!

How to Serve Up This!

People literally do happy dances when this persimmon bread recipe hits the table with a smear of creamy butter or a dollop of whipped cream. It’s the perfect treat for breakfast, brunch, or even dessert. I also love to enjoy this persimmon bread recipe with a warm cup of coffee or tea. The warmth and spices complement each other perfectly.

For bold flavor pairings, try serving a slice of persimmon bread with a scoop of vanilla ice cream and a drizzle of caramel sauce. The combination of warm bread, cold ice cream, and sweet caramel is simply divine.

This persimmon bread recipe is perfect for those weeknight dinners that need to be special! I love bringing this bread to potlucks and gatherings. It’s always a crowd-pleaser, and people are always asking for the recipe.

For presentation ideas that wow guests, slice the bread and arrange it on a platter with fresh berries and a dusting of powdered sugar. You can also toast the slices and serve them with a variety of toppings, such as cream cheese, honey, or jam.

If you have any leftovers (which is rare in my house!), you can transform them into delicious French toast or bread pudding. Just slice the bread, soak it in a mixture of eggs and milk, and cook it in a skillet or bake it in the oven. For fusion variations I’ve experimented with, one of my favorite twists is adding a hint of ginger to the batter. It adds a little something-something.

This persimmon bread recipe is perfect for fall holidays, cozy nights in, or any time you want to treat yourself to something special. The rich flavors and comforting aroma make it the ultimate feel-good food.

FAQs:

I know you probably have some questions about this delicious persimmon bread recipe, so let’s get to them!

Will kitchen newbies succeed with this persimmon bread recipe?

Absolutely! This easy persimmon bread recipe is very straightforward and forgiving. Just follow the instructions, and you’ll be golden.

What if I mess up my persimmon bread recipe? (Spoiler: it’ll still taste incredible!)

Honestly, it’s hard to mess this one up too badly. Even if it’s a little overbaked or underbaked, it will still be delicious. Trust me!

How can I prep this persimmon bread recipe for busy weeknights?

You can definitely prep some of the ingredients ahead of time. As I mentioned earlier, measure out the dry ingredients and store them in an airtight container. You can also prepare the persimmon pulp in advance and store it in the refrigerator.

Can I use frozen persimmon pulp?

Yes, you can! Just make sure to thaw it completely and drain any excess liquid before using it.

What if I don’t have buttermilk?

No problem! You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling the cup with milk until it reaches the 1 cup mark. Let it sit for a few minutes, and you’re good to go.

Can I add other fruits or spices to this bread?

Definitely! Feel free to get creative and add your own personal touch. Some great additions would be dried cranberries, chopped apples, or a pinch of cardamom. I once added chocolate chips and it was a hit.

How do I store this persimmon bread?

Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

I’ve received a lot of questions about whether you can use other types of persimmons. I’ve only tested this persimmon bread recipe with Hachiya persimmons, but I suspect Fuyu persimmons would also work.

CONCLUSION:

This persimmon bread recipe brings me joy because it’s a reminder of simple pleasures, cozy moments, and the magic of transforming ordinary ingredients into something extraordinary. It’s a bread that tells a story, a bread that brings people together.

My persimmon bread recipe Flavor Secrets:

Don’t skimp on the spices: The warm spices are what give this bread its signature flavor.
Use super ripe persimmons: The riper the persimmons, the sweeter and more flavorful the bread will be.
Don’t overmix the batter: Overmixing can lead to a tough bread. Mix until just combined.

Here are some delicious persimmon bread recipe variations I’ve tested:

Chocolate Chip Persimmon Bread: Add 1 cup of chocolate chips to the batter for a decadent treat.
Cranberry Walnut Persimmon Bread: Add 1/2 cup of dried cranberries and 1/2 cup of chopped walnuts to the batter for a festive twist.
Gingerbread Persimmon Bread: Add 1 teaspoon of ground ginger and 1/4 teaspoon of ground cloves to the batter for a holiday-inspired flavor. If you’re loving this comfort food twist, you’ll go crazy for my gingerbread tiramisu!

A perfectly baked slice of persimmon bread

I usually make the classic version for weeknight dinners, the chocolate chip version for special occasions, and the cranberry walnut version for the holidays. Which ever one you make, trust your taste buds and get creative! Don’t be afraid to experiment and add your own personal touch.

I’m so excited for you to try this persimmon bread recipe and create your own delicious memories. Happy baking, fellow food lovers! I can’t wait to hear about your cooking adventures! Remember that amazing persimmon bread recipe I told you about? It reminds me of another bold flavor favorite, pumpkin bread with butter. For more weeknight winners that don’t sacrifice on taste, check out my banana bread recipe!

For a similar persimmon bread recipe, be sure to check out The Best Persimmon Bread Recipe – Proportional Plate, James Beard’s Amazing Persimmon Bread Recipe – David Lebovitz, and Persimmon Bread Recipe as well!

persimmon bread recipe

Print Recipe

This moist and flavorful persimmon bread is perfect for a cozy breakfast or afternoon treat. The sweet, spiced loaf is easy to make and sure to be a fall favorite.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Yield: 1 loaf
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

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 sugar
1/2 cup vegetable oil
2 large eggs
1 cup persimmon pulp (from about 3-4 ripe Hachiya persimmons)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, combine the sugar, oil, and eggs. Beat until well combined.
Stir in the persimmon pulp until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the nuts (if using).
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.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, try adding a cream cheese glaze after the bread has cooled.