Persimmon Bread: A Moist, Autumn-Spiced Treat That Deserves a Year-Round Spot

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Growing up in Georgia, fall meant tall pecan trees, rust-red leaves, and my grandmother’s tiny handwritten recipe cards. One of those cards was smudged and stained more than the rest. Across the top, in looping script, were two simple words: “Persimmon Bread.” I remember biting into that first slice—moist, subtly sweet, kind of spicy, and like nothing else I had ever tasted. It wasn’t your average banana or pumpkin bread. This loaf had depth. It had character.

Nowadays, I bake persimmon bread right here in Austin, tweaking the tradition just a bit. Overripe Fuyu or Hachiya persimmons, a whisper of nutmeg, and maybe a splash of lemon vinegar if it’s been that kind of week. Whether you grew up with them or have a tree full in need of a plan, this bread turns an underrated fall fruit into a cozy, sliceable masterpiece. In this article, you’ll learn everything about making, personalizing, storing, and enjoying persimmon bread with confidence, even if it’s your very first time.

A Fruit Worth Baking Into Bread

What is Persimmon Bread, Really?

Persimmon bread is a soft, sweet, spiced quick bread made using the flesh of ripe persimmons—most often Hachiya or Fuyu types. It’s got a smooth, cake-like crumb that makes it feel indulgent but surprisingly wholesome. Unlike banana bread’s stronger sweetness or zucchini bread’s subtle flavor, persimmon bread lives somewhere in the middle—perfect with your morning coffee or as an after-dinner slice.

The batter blends ripe persimmon pulp with flour, eggs, sugar, and warm spices (think cinnamon, nutmeg, cloves). Some recipes include nuts or dried fruit like dates or raisins for added depth. And although it’s most popular in fall, persimmon bread deserves a year-round spot right next to banana bread muffins on your go-to list.

Why I Love Baking with Persimmons

Here in Texas, persimmons practically glow at the markets during October and November. Their soft ripeness and honeyed flavor are irresistible. As a chef who’s spent years experimenting with everything from cinnamon apple bread to fusion desserts, I’ve come to appreciate persimmons for the way they transform a loaf.

They bring natural moisture and earthy sweetness that bananas and even pumpkins can’t quite match. Besides, every time I serve it up to guests or family, someone always says, “What IS this?” Then comes the slow nod of surprise and delight. That’s the magic of persimmon bread—it surprises and satisfies all at once.

Easy, Moist & Flavorful Persimmon Bread Recipe

Ingredients List

A few pantry staples plus ripe persimmons make this recipe come together fast. Here’s everything you’ll need:

Substitution Ideas: Can’t find ripe persimmons? You can roast underripe ones or swap in mashed ripe bananas if needed (but it won’t be quite the same). Looking for healthier options? Sub Greek yogurt for some of the oil or try whole wheat pastry flour for a fiber boost.

Timing: Prep to Perfect Loaf

This recipe is ready quicker than it tastes:

• Prep Time: 15 minutes
• Cook Time: 50–55 minutes
• Cool Time: 10–15 minutes
• Total Time: About 1 hour 20 minutes

That’s about 20% faster than many traditional fruit breads, thanks to its simple prep and fewer wet components.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a standard 9×5 loaf pan or line with parchment.
2. In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, combine persimmon pulp, sugar, eggs, and oil. Mix until smooth.
4. Add the dry ingredients to the wet. Stir gently until just combined. Don’t overmix.
5. Fold in chopped nuts, dried cranberries, or chocolate chips for extra flair.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 50–55 minutes. Check with a toothpick—it should come out clean from the center.
8. Let the bread cool in the pan for 10 minutes. Then transfer to a cooling rack.

Tips: If using Hachiyas, freeze them overnight to soften quickly. Want a lighter sweetness? Try reducing sugar slightly and adding a splash of orange juice for brightness.

Flavor Combos, Nutrition, and Storing Tips

Adding Layers of Flavor to Persimmon Bread

Persimmon bread is endlessly adaptable. Like with healthy banana bread, the base recipe can handle a whole lot of creativity:

• Chocolate chip + cardamom + orange zest: think holiday vibes in loaf form.
• Cinnamon-sugar swirl + raisins: inspired by classic cinnamon raisin bread.

My personal favorite? A drizzle of maple syrup and flaky sea salt just before baking. It creates this caramelized, crackly top crust.

Is Persimmon Healthy or Not?

Absolutely—it’s packed with nutrients. Ripe persimmons provide fiber, vitamins A and C, manganese, and antioxidants. According to the National Library of Medicine, persimmons are rich in beneficial polyphenols, which may help reduce inflammation and promote heart health. Using them in a quick bread lets you enjoy sweet treats with more natural nutrition than ultra-processed desserts.

Storing, Freezing, and Using Up Extra Persimmons

How to Store and Freeze This Bread

Once cool, wrap your bread tightly in foil or store it in an airtight container:

• At room temp: Up to 3 days
• Refrigerated: 5–6 days (but bring to room temp before serving for best texture)
• Frozen: Up to 3 months. Slice before freezing for grab-and-go convenience.

Want something breakfast-worthy on busy mornings? Slice and reheat it in a skillet with a pat of butter—like a cinnamon-roll-meets-casserole. It’s next-level comfort food!

What Can I Do with Too Many Persimmons?

Besides making more persimmon bread? Plenty.

• Use puree in gluten-free cinnamon rolls in place of applesauce
• Blend into smoothies for natural sweetness
• Stir into oatmeal or yogurt bowls
• Spread on soft cookies for a fruity twist

Overripe persimmons also freeze well. Scoop pulp into a zip-top bag and label it—it’ll be waiting when your next cold front hits and the baking bug bites.

FAQ

Conclusion

Persimmon bread brings together comfort, nostalgia, and culinary creativity. Whether you’re diving into your first loaf or switching up your go-to fall quick bread, this delicious treat opens the door to playing with flavor, texture, and tradition. With nutritious ingredients, flexible add-ins, and simple steps, you’ll start looking for persimmons on purpose—not just during fall, but year-round. So preheat that oven, dig deep into those kitchen instincts, and let your heart (and your spatula) lead the way.

Persimmon Bread: A Moist, Autumn-Spiced Treat That Deserves a Year-Round Spot

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• Author: Ray
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf 1x

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Description

Moist, warmly spiced, and full of earthy sweetness, this persimmon bread is a cozy quick loaf that surprises with every slice. Perfect for fall mornings or as an anytime treat.

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Ingredients

Scale 1x2x3x

1 cup ripe persimmon pulp (Hachiya or very soft Fuyu)

1¾ cups all-purpose flour

¾ cup granulated sugar (or coconut sugar)

½ cup vegetable oil (or melted butter)

2 large eggs

1 tsp baking soda

1 tsp ground cinnamon

¼ tsp grated nutmeg

½ cup chopped pecans or walnuts (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and grease or line a 9×5 loaf pan.

2. In a bowl, whisk together flour, cinnamon, nutmeg, baking soda, and a pinch of salt.

3. In another bowl, mix persimmon pulp, sugar, eggs, and oil until smooth.

4. Combine wet and dry ingredients; stir gently until just mixed.

5. Fold in nuts or other mix-ins like chocolate chips or cranberries.

6. Pour batter into pan and smooth the top.

7. Bake for 50–55 minutes or until a toothpick comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Try a maple syrup drizzle and flaky sea salt topping before baking for a crackly crust.

To freeze: slice loaf and wrap individually for easy reheating.

Use overripe Hachiyas for the richest flavor.

• Prep Time: 15 minutes
• Cook Time: 50–55 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 16g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Keywords: persimmon bread, fall baking, quick loaf, easy recipe, ripe persimmons