Persimmon Bread: the wonderful quick bread recipe to make during the cold weather season

Take advantage of persimmon season with year by baking this stunning persimmon bread. This easy-to-make soft, moist quick bread is perfect for fall and winter and is full of beautiful warming autumn flavors.

Persimmons are a tasty fruit originally from Asia, which come into season in fall and winter. It has a unique flavor that tastes similar to melon and honey. For persimmon bread, you want ripe persimmons – their sweet flavor perfectly complements the warming baking spices in this tasty bread.

If you're a fan of other moist quick breads like banana bread, get ready to fall in love with persimmon bread.

What are the Best Persimmons for Making Bread?

There are two main types of persimmon, Fuyu and Hachiya. This recipe calls for Fuyu persimmons, but you could easily use Hachiya persimmons. Fuyu is an excellent all-around persimmon that are good for virtually anything. Bake with them, eat them, raw, turn them into jam. They're ripe when they're mostly firm to touch but the flesh gives slightly.

Hachiyas become very soft when ripe similar to a tomato. Hachiyas taste best when totally ripe, so if you use this variety, they're completely ripe before baking with them. Otherwise, they can have an astringent taste.

How to Make Persimmon Bread

Whether you've made other types of quick bread before or are a bread-making newbie, persimmon bread is incredibly easy to make. Start by generously spraying two bread pans with cooking spray (you could use butter to grease the pans instead if you prefer). Combine the eggs, sugar, and vanilla in a bowl. Mix in the pureed persimmon and melted butter. Whisk in baking soda, salt, and cinnamon, then beat in the flour until the batter just comes together. You don't want to overmix it.

Fold in the raisins and toasted walnuts. Pour the batter into the loaf pans. Bake your persimmon bread at 350F for 45 to 50 minutes Take the bread out of the oven and cool them for 10 minutes in the pans. After 10 minutes, turn out the loaves and transfer them to a rack to cool completely.

Tips for Making the Best Persimmon Bread

Use room-temperature ingredients to make your persimmon bread.

Level off the top of your measuring cup when measuring out the flour to make sure you have the correct amount for the recipe. You don't want to add too much or too little.

Mix in additional baking spices like nutmeg, allspice, and ginger to make spiced persimmon bread.

Add a splash of rum, bourbon, or whiskey to take this quick bread to the next level.

Use other nuts like pecans, hazelnuts, or almonds instead of walnuts. Any dried fruit works great in this recipe, too.

Use your favorite gluten-free flour to make gluten-free persimmon bread.

Brown sugar has a richer, more complex flavor that goes beautifully with persimmons. However, if you prefer white sugar, feel free to substitute it.

How to Store Persimmon Bread

Wrap your persimmon bread in cling film and store it at room temperature for up to 5 days. You can freeze persimmon bread for up to 3 months.

Instructions

Preheat your oven to 350F.

Cut the persimmons.

Transfer them in a food processor and mix until pureed.

Transfer the persimmon puree in a dish and set aside.

Dust two loaf pans with flour.

Beat eggs, sugar, and vanilla in a bowl.

Stir in melted butter.

Add pureed persimmon.

Whisk in baking soda, salt, and cinnamon.

Gradually beat in flour until the batter is just combined.

Fold in raisins and toasted walnuts.

Mix well.

Pour the batter into the loaf pans.

Bake for 45 to 50 minutes, then remove from the oven and cool for 10 minutes in the pans. Your persimmon bread is done baking when a toothpick inserted into the center of the loaf comes out clean and free from crumbs.

After 10 minutes, turn out the loaves and transfer them to a rack to cool completely. Slice, serve and enjoy!

Notes

Use two standard loaf pans to bake your persimmon bread.