Persimmon Bread
A moist, warmly spiced persimmon bread made with ripe Hachiya persimmon pulp, butter, cinnamon, nutmeg, and simple pantry ingredients. Baked in a 9×5-inch loaf pan until deeply golden and tender.
Prep Time 15 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Breakfast
Cuisine American
- 1 cup 230g ripe Hachiya persimmon pulp
- 2 cups 250g all-purpose flour
- 1 teaspoon 5g baking soda
- ½ teaspoon 3g salt
- 1 teaspoon 3g ground cinnamon
- ½ teaspoon 1g ground nutmeg
- ½ cup 113g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 teaspoon 5ml vanilla extract
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if desired.
Scoop the pulp from very ripe Hachiya persimmons and puree until smooth. Measure 1 cup (230g).
Whisk together flour, baking soda, salt, cinnamon, and nutmeg.
Beat softened butter and sugar until lighter and fluffy, about 2 minutes.
Beat in eggs one at a time, then mix in vanilla and persimmon pulp.
Fold the dry ingredients into the wet mixture just until no flour streaks remain. Do not overmix.
Transfer batter to the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, checking around 55 minutes. The loaf is done when the center is set and a toothpick comes out with a few moist crumbs.
Cool in the pan for 15–20 minutes, then transfer to a wire rack and cool completely before slicing.
Use very soft, fully ripe Hachiya persimmons.
Measure the persimmon pulp rather than estimating by fruit count.
Don't overmix once the flour is added.
Baking time can vary depending on the moisture of the persimmons and your oven.
Optional additions include ½ cup chopped walnuts, pecans, raisins, dried cranberries, or chocolate chips.
Cool completely before slicing for the cleanest texture.