This persimmon bread recipe is wonderful and full of flavor! It's a delicious way to enjoy persimmons and an easy bread to make.
This is the best recipe for Hachiya persimmons! It's so flavorful and involves surprisingly little hands-on time.
You can make this recipe during persimmon season (late fall to early winter) or freeze persimmons and make this recipe year-round.
Why You Should Make Persimmon Bread
This bread is super easy to make and has a moist, rich flavor. It's fruity, sweet, and worth the effort! It makes a nice afternoon snack or an evening treat.
If you'd like more persimmon recipes, try these persimmon prosciutto crostinis.
Make sure to check out our guide on types of persimmons as well!
Fuyu vs Hachiya Persimmons
Hachiya persimmons are best when they are softer and riper. They get a jammy consistency which is perfect in baked goods.
The Hachiya variety of persimmons is similar to American persimmons which grow in the warmer parts of the US. The American persimmon is also an astringent variety and needs to be fully ripened before use.
Fuyu persimmons, the other common type of persimmon found in the grocery store, are better for snacking rather than baking. They have a delightfully crunchy bite when ripe and aren't meant to get squishy. So avoid using them for this recipe, try using them in a Persimmon Salad.
Fuyu persimmons are in season from early October to late December. Hachiya persimmons are in season in November and December. If you're lucky you might find some in January as well!
Unripe persimmons will be rather bitter. So if you have the astringent variety, test them to make sure they are very soft and squishy before using them (it should feel a bit like a water balloon).
Here's what you'll need to make this delicious bread recipe. This is a great way to enjoy persimmon flavor in a baked good!
- Very Ripe Hachiya Persimmons*
- All-Purpose Flour
- Egg (room temperature if possible)
- Baking Soda
*Hachiya persimmons are the larger persimmons that are largely inedible until they are very ripe and feel quite squishy.
See the recipe card for more details.
This bread is very similar to other quick bread (like banana bread).
To create the base of the bread, we'll blend or smash the persimmons to create a persimmon puree.
Then add all the wet ingredients to a large mixing bowl and stir. Mix the dry ingredients into the persimmon mixture, and bake in a prepared loaf pan for 50 to 60 minutes.
Let cool on a wire rack for 5 minutes before removing the loaf from the pan.
Allow the bread to cool fully before slicing.
More Bread Recipes to Try
If you like making bread, try some of our other favorite recipes.
Tips for Making this Recipe
Ingredient Tips - I recommend using Hachiya persimmons for this recipe. They are at their peak in September, October, November, and December.
Freezing Persimmon - Persimmon pulp freezes well. If you'd like to make this recipe year-round, buy persimmons in season, let them fully ripe, scoop out the pulp and freeze them in a zip-top bag. Here's a guide on freezing persimmons.
Optional Ingredients - If you'd like to add more texture to this bread, mix in some chopped nuts or dried fruit.
Preparing the pan - You can use an oil spray or butter to prepare the loaf pan or cut a piece of parchment paper to fit into it.
Baking Tips - The baking time may vary depending on your oven. I recommend baking on a center rack with the pan near the back of the oven. Test your bread with a wooden skewer or bread tester to
This persimmon bread is a delicious and easy quick bread recipe. Perfect for late fall and early winter when persimmons are at their peak!
- 2 to 3 very ripe Hachiya persimmons
- ⅓ cup melted butter, unsalted or salted
- 1 teaspoon baking soda
- Pinch of salt
- ¾ cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups of all-purpose flour
- Preheat the oven to 350°F (175°C), and place parchment in or butter a 4x8 inch loaf pan.
- Cut the top off of the persimmons and scoop out the flesh and place it in a large bowl, leaving the outer layer of skin behind.
- Use two forks to mash the persimmon flesh into a puree (or blend it in a blender or food processor).
- Stir the melted butter into the mashed persimmons.
- Mix in the baking soda and salt. Stir in the sugar, egg, and vanilla extract. Mix in the flour.
- Spread the batter into the prepared loaf pan.
- Bake in the oven for 50 minutes or until a tester inserted into the center comes out clean.
- Remove the bread from the oven and let cool in the pan for 5 minutes.
- Remove the bread from the pan and let cool completely before serving.
- Slice and serve.
Amount Per Serving: Calories: 280Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 185mgCarbohydrates: 48gFiber: 3gSugar: 27gProtein: 4g
Friday 19th of November 2021
Your persimmon bread looks absolutely delicious, and I want to make persimmon bread to look just like yours, but I'm hesitant in trying your recipe without your providing a specific amount of persimmon pulp. I have saved Hichaya persimmons that were given to me by a neighbor, I allowed them to ripen on my counter, and then I scooped out their flesh and froze the pulp in zippered freezer bags just for this opportunity. Could you please tell me how many cups or ounces of persimmon pulp you used for this recipe? Thank you!
Thursday 1st of December 2022
@Emily, This HELPED ALOT- Having an idea of how much Pulp... Thank You! All my bowling friends loved it!
Friday 19th of November 2021
Hi Jolanta, I would recommend using between 3/4 to 1 cup of persimmon pulp. On average, I expect 3 persimmons to produce about 1 cup of pulp. Hope this helps!
Monday 8th of November 2021
I doubled the recipe and it took another 30mins to bake, to dry out in the center.. I used a slightly larger cake pan...maybe that contributed to it..