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.
Ingredients
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)
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