Persimmon Bread

If you’ve ever noticed the vibrant red-orange color of persimmons at the grocery store or farmers market and been curious to sample their honey-sweet flavor, persimmon bread is an easy and approachable way to try them. The fruit has a spicy note that pairs beautifully with baking for a spiced quick bread that should rival other fall favorites like pumpkin spice or apple spice.

This moist persimmon bread has a fruity, honey flavor, seasoned with cinnamon and nutmeg, and studded with toasted walnuts. After puréeing the persimmons, the batter comes together quickly in one bowl. Persimmon season doesn’t last long, but this persimmon bread freezes well, allowing you to enjoy it throughout the year.

Persimmon Bread Ingredients

Fresh, ripe persimmons and baking pantry staples are all you need for this cozy spice cake. Depending on the persimmons available to you, you may need to wait a few days for them to ripen. Here’s everything you’ll need:

• Persimmons: Look for hachiya persimmons and wait for them to be fully ripe. Ripe hachiya persimmons will have a rounded shape, a deep orange color, and should feel soft to the touch. The interior will be very soft and juicy. You can speed up the ripening process by placing the persimmons in a paper bag along with an apple. You can still make this bread using fuyu persimmons, but the flavor won’t be quite as intense. 
• Brown sugar: The molasses in brown sugar has a complex, caramel flavor that complements the persimmons.
• Extra virgin olive oil: Olive oil makes the bread rich and moist. To allow the persimmon flavor to come through, use a high-quality extra-virgin variety with a smooth, buttery flavor, such as Italian Nocellara.
  • READ MORE: A Comprehensive Guide to Baking With Olive Oil
  • TRY IT: High-quality Extra Virgin Olive Oils from The Mediterranean Dish Shop
• Eggs: Eggs help bind the batter together and add structure.
• Flour: All-purpose flour will yield the softest, lightest cake. For a robust, nuttier flavor, use golden wheat flour (also called white whole wheat flour), whole wheat pastry flour, or substitute half of the flour with regular whole wheat flour. 
• Baking soda reacts with the acid from the persimmons and brown sugar to aerate and leaven the cake.
• Spices: Ground cinnamon and nutmeg add a warm, spicy note without overwhelming the persimmons.
• Walnuts: I love the nutty crunch that toasted walnuts add to this persimmon bread. You could substitute them with pecans, or leave them out if preferred.
• Salt: A pinch of salt brings out the flavor of the persimmons and seasons the batter.

How to Make Persimmon Bread

You’ll need a food processor, blender, or immersion blender to purée the persimmons. After that, the batter comes together in one bowl for easy cleanup. Here’s how to make it:

• Get ready. Preheat the oven to 350°F. Brush a standard (8 1/2-inch x 4 1/2-inch x 2 1/2-inch) loaf pan with olive oil or spray it with baking spray.
• Purée the persimmons. Slice off the stems of 3 very ripe hachiya persimmons and slice them in half. Check for and remove any seeds. Scoop out the pulp and purée it in a food processor, blender, or with an immersion blender until smooth. Measure out 1 1/2 cups (365g) persimmon purée. Puree a fourth persimmon the same way if need be to yield 1 1/2 cups, reserving any extra puree for another use; see below for suggestions. 
• Mix the wet ingredients. In a large mixing bowl, whisk together 1 1/2 cups (365g) persimmon purée, 3/4 cup (160g) brown sugar, 1/2 cup (120ml) extra virgin olive oil, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon kosher salt.
• Make the batter. Add 2 cups (240g) flour and 1 teaspoon baking soda. Stir gently with a rubber spatula until the mixture is mostly combined. Add 1/2 cup (57g) chopped walnuts and continue mixing just until the walnuts are evenly distributed and no streaks of dry flour remain.
• Bake the cake. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool, slice, and serve: Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Slice and serve. The cake will keep for up to 5 days in an airtight container.

How to Bake with Persimmons

There are two broad categories of persimmons: astringent and non-astringent. Here’s how I like to use them: 

• Astringent persimmons have high levels of bitter tannins and taste best when they’re so ripe that the flesh is so soft it’s almost jelly-like. At that level of ripeness, they’re easy to purée and mix into batter. They have a fruity, honey-like flavor that makes them excellent for baking. The most common type of astringent persimmon is the hachiya, which I use in this recipe. Depending on the size, you’ll need 3 to 4 hachiya persimmons to yield the 1 1/2 cups of purée required to make this persimmon cake recipe.
• Non-Astringent persimmons: Squat orange non-astringent persimmonss, such as the Fuyu variety in this persimmon salad, are sweet and with a crunchy texture. In a pinch, you can use non-astringent persimmons in this recipe, but their flavor doesn’t hold up quite as well when baked. If you do want to use them, make sure to let the fuyu persimmons ripen until soft for the sweetest taste.

Make It Your Own

Additions, such as nuts and dried fruit, are an easy way to add extra flavors and textures, making this persimmon bread your own. Here are some of my favorite swaps and mix-ins you can try:

• Swap the nuts: Try adding toasted chopped pecans or hazelnuts instead of the walnuts.
• Add 1/2 cup dried fruit: Raisins, golden raisins, or tangy dried cranberries are classic additions to persimmon bread. For a boozy flavor, soak the dried fruit in rum, bourbon, or brandy overnight before mixing them into the batter.
• Add orange zest: Finely grate the zest of an orange with a microplane and add it to the wet ingredients.

What to Serve with Persimmon Bread

My favorite way to enjoy this sweet and spicy quick bread is alongside my afternoon coffee or tea on a crisp day. But it’s also a comforting treat for breakfast or a rustic dessert. Persimmon bread doesn’t need any embellishment, but I sometimes serve it with a dollop of Greek yogurt.

If you do have persimmon puree leftover, it’s wonderful spread on toasted whole wheat bread like a jam, especially swirled with a little tangy labneh.