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A partially sliced loaf of persimmon bread behind 3 slices of the bread on a parchment-lined cutting board with a knife. In the background are 3 persimmons.
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Persimmon Bread

This moist, golden Persimmon Bread recipe captures the flavors of fall in every bite. Spiced with cinnamon and nutmeg and studded with toasted walnuts, it’s a simple, comforting bake you’ll turn to all season long.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Bread, Breads, Breakfast
Cuisine: American/Mediterranean
Diet: Vegetarian
Servings: 10
Author: Mark Beahm

Ingredients

  • 4 very ripe hachiya persimmons
  • 3/4 cup brown sugar (160g)
  • 1/2 cup extra virgin olive oil (120ml)
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • 1/2 cup chopped toasted walnuts (57g)

Instructions

  • 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 the stems off of 3 persimmons. 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. Reserve any remaining puree for another use.
  • Mix the wet ingredients. In a large mixing bowl, whisk together the persimmon purée, brown sugar, olive oil, eggs, cinnamon, nutmeg, and salt.
  • Make the batter. Add the flour and baking soda. Stir gently with a rubber spatula until the mixture is mostly combined. Add the chopped walnuts and continue mixing just until the walnuts are evenly distributed and no streaks of dry flour remain.
  • Bake the bread. 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 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.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
  • To toast the walnuts: Preheat the oven to 350°F. Spread the walnuts on a sheet pan in one layer. When the oven is hot, bake until lightly toasted and fragrant, about 7 minutes. Remove and let cool.
  • Storage: Persimmon bread will keep for up to 5 days in an airtight container at room temperature. Freeze for longer storage. 

Nutrition

Calories: 301kcal | Carbohydrates: 36.3g | Protein: 4.6g | Fat: 15.7g | Saturated Fat: 2.2g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.8g | Trans Fat: 0.003g | Cholesterol: 32.7mg | Sodium: 243.7mg | Potassium: 88mg | Fiber: 1.2g | Sugar: 16.3g | Vitamin A: 49.4IU | Vitamin C: 0.1mg | Calcium: 30.5mg | Iron: 1.7mg

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