This persimmon bread recipe is wonderful and full of flavor! It’s a delicious way to enjoy persimmons and a very easy bread to make.
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 out our persimmon prosciutto crostinis.
Persimmon Bread Ingredients
For this recipe, we’ll use Hachiya persimmons. These are the larger persimmons that are largely inedible until they are very ripe and feel quite squishy.
Additionally for this recipe, you’ll need all purpose flour, butter, an egg, vanilla, sugar, baking soda, and a pinch of salt.
How to Make Persimmon Quick Bread
This bread is very similar to other quick breads (like banana bread).
To create the base of the bread, we’ll blend or smash the persimmons to create a paste. Then add in all the wet ingredients, mix in the dry ingredients, and bake in a loaf pan for 50 to 60 minutes.
More Bread Recipes to Try
If you like making bread, try some of our other favorite recipes.
Tips for Making this Recipe
- We recommend using Hachiya persimmons for this recipe. They are at their peak in September, October, November, and December.
- 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 in a zip-top bag.
- Fuyu persimmons, the other common type of persimmon, 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.
- If you’d like to add more texture to this bread, mix in some chopped nuts or dried fruit.
- 2 to 3 very ripe persimmons,
- 1/3 cup melted butter, unsalted or salted
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 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 of the persimmons and scoop out the flesh, leaving the outer layer of skin behind.
- In a mixing bowl, 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