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Persimmon Bread

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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.

persimmon bread in a pan

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

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.

persimmon bread on a cutting board

More Bread Recipes to Try

If you like making bread, try some of our other favorite recipes.

slices of persimmon bread on a plate with butter on top

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.
Yield: 8 pieces

Persimmon Bread

persimmon bread in a pan

This persimmon bread is a delicious and easy quick bread recipe.

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes


  • 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


  1. Preheat the oven to 350°F (175°C), and place parchment in or butter a 4x8 inch loaf pan. 
  2. Cut the top of the persimmons and scoop out the flesh, leaving the outer layer of skin behind.
  3. In a mixing bowl, use two forks to mash the persimmon flesh into a puree (or blend it in a blender or food processor). 
  4. Stir the melted butter into the mashed persimmons. 
  5. Mix in the baking soda and salt. Stir in the sugar, egg, and vanilla extract. Mix in the flour.
  6. Spread the batter into the prepared loaf pan. 
  7. Bake in the oven for 50 minutes or until a tester inserted into the center comes out clean.
  8. Remove the bread from the oven and let cool in the pan for 5 minutes. 
  9. Remove the bread from the pan and let cool completely before serving. 
  10. Slice and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 280Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 185mgCarbohydrates: 48gFiber: 3gSugar: 27gProtein: 4g

Jolanta Thompson

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!


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..

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