Irresistible Easy Persimmon Bread Recipe

I wait all year for persimmon season to arrive so I can bake this bread. The fruit’s natural sweetness and soft texture make it ideal for quick breads that stay tender for days.

I use hachiya persimmons when they’re fully ripe and almost jelly-like inside. The pulp scoops out easily with a spoon, and two or three fruits give me exactly what I need for one loaf.

What makes this Persimmon Bread a keeper for years to come

This recipe requires no special equipment or complicated techniques. I mix everything in two bowls, pour the batter into a standard loaf pan, and let the oven do the rest.

The cinnamon adds warmth without covering up the persimmon’s subtle honey notes. Walnuts and raisins give each slice texture and little bursts of sweetness that balance the fruit.

The bread stays moist for several days wrapped in foil on the counter. I often make two loaves at once since the batter comes together so quickly and bakes evenly every time.

If this style of seasonal baking appeals to you, my The Perfect Snickerdoodle Pumpkin Bread brings that same cozy warmth with a cinnamon-sugar twist, and the Homemade Pumpkin Cranberry Bread has become a regular in my fall baking rotation.

Everything you need for the perfect Persimmon Bread

• 2 large eggs
• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• ½ teaspoon salt
• ½ cup vegetable oil (I sometimes use melted coconut oil for a subtle flavor)
• 1 teaspoon ground cinnamon
• 1 cup persimmon pulp (from 2-3 very ripe hachiya persimmons)
• ½ cup chopped walnuts (pecans work well too)
• 1 teaspoon baking soda
• ½ cup raisins (or dried cranberries for a tart contrast)

Note: The persimmons must be extremely soft and ripe. If they’re still firm, let them sit at room temperature for a few more days until the skin wrinkles slightly and the flesh becomes custard-like.

My Method for Persimmon Bread

1. Preheat your oven to 325°F and lightly grease a 9×4-inch loaf pan. I use butter or non-stick spray and make sure to coat the corners well so the bread releases cleanly after baking.
2. In a small bowl, combine the flour, cinnamon, salt, walnuts, and raisins. Toss everything together so the nuts and fruit get coated with flour, which helps prevent them from sinking to the bottom during baking.
3. In a large bowl, whisk together the eggs, sugar, and oil until the mixture is smooth and slightly pale, about 1-2 minutes. The sugar should start to dissolve into the wet ingredients.
4. Stir the baking soda directly into the persimmon pulp until it’s fully incorporated and you see a slight color change. Add this mixture to the egg and sugar bowl, stirring until everything is evenly combined.
5. Gently fold the flour mixture into the wet ingredients using a spatula. Mix just until no dry streaks remain – overmixing can make the bread dense instead of tender.
6. Pour the batter into your prepared pan and smooth the top with the back of a spoon. The batter will be thick but pourable.
7. Bake for 60-75 minutes, checking at the 60-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.
8. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. I find it slices best when it’s fully cooled, though warm slices with butter are hard to resist.

My personal tricks for the best Persimmon Bread

I always check my persimmons by pressing them gently – they should feel like a water balloon, soft all the way through with no firm spots. If they’re not quite there yet, I leave them on the counter in a paper bag with a banana to speed up ripening.

The baking soda reacts with the persimmon’s natural acidity and helps the bread rise properly. I stir it into the pulp right before adding it to the batter so the reaction happens at the right time.

I line the bottom of my loaf pan with parchment paper in addition to greasing it. This extra step makes removing the bread foolproof, especially if I want clean slices for gifting.

How I love to share this Persimmon Bread

I slice this bread for breakfast with coffee or serve it as an afternoon snack when friends stop by. The slices toast beautifully too – I spread a little butter on them and warm them in a skillet until the edges get crispy.

This bread also makes a thoughtful gift during the holidays. I wrap cooled loaves in parchment paper and tie them with kitchen twine, and they always get requests for the recipe.