Looking for the best persimmon bread recipe? This homemade moist persimmon bread is a perfect fall dessert or snack, packed with sweet and aromatic flavors. Made with fresh fuyu persimmons, raisins, and walnuts, this simple and delicious bread has the ideal texture, rich flavor, and warm spice notes of cinnamon. Whether you’re baking for a family gathering or just craving something sweet, this recipe delivers the perfect balance of sweetness and spice. Learn how to make this easy persimmon bread that’s great for breakfast or an afternoon treat.

This persimmon bread recipe uses simple ingredients and can be customized with different nuts and dried fruits. It’s a great way to use ripe persimmons in season, making the most of their natural sweetness. With a few straightforward steps, you’ll have a delicious bread with moist crumbs and a delightful aroma.

Ingredients:

2 large eggs, room temperature
1 cup granulated sugar
1 tablespoon real vanilla extract
3 cups fuyu persimmon puree (a little over 1 1/2 lbs of persimmons)
10 tablespoons unsalted butter, melted
2 teaspoons baking soda
1/4 teaspoon generous pinch of salt
2 teaspoons cinnamon
3 cups all-purpose flour (*see note below on measuring)
1 1/2 cups walnut pieces, toasted
1 cup raisins

Instructions:

Prep: Preheat the oven to 350°F and butter two loaf pans. Toast walnut pieces in a dry skillet over medium heat until aromatic and lightly golden.
Prepare Persimmons: Remove the tops of the persimmons using a butter knife (to avoid damaging a good knife). Cut them into quarters and puree in a blender.
Mix Wet Ingredients: In a large mixing bowl, whisk together 2 eggs, 1 cup sugar, and 1 tablespoon vanilla. Add the persimmon puree and melted butter, stirring to combine.
Add Dry Ingredients: Sift in 2 teaspoons baking soda, 1/4 teaspoon salt, and 2 teaspoons cinnamon. Whisk to blend. Add 3 cups flour and mix until well incorporated.
Fold in Nuts & Raisins: Gently fold in 1 1/2 cups toasted walnuts and 1 cup raisins, making sure they’re evenly distributed throughout the batter.
Bake: Divide the batter evenly between the prepared loaf pans. Bake at 350°F for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Why You’ll Love This Recipe

Sweet & Spicy Flavor: The combination of ripe persimmons, cinnamon, raisins, and walnuts creates a balanced sweetness with a hint of spice.
Moist & Tender: The persimmon puree helps keep the bread incredibly moist, while the walnuts add crunch and texture.
Perfect for Fall Baking: With the seasonal sweetness of persimmons and warm spices, this bread is a perfect autumn treat.
Easy to Make: The simple ingredients and straightforward steps make this recipe ideal for both beginner and experienced bakers.

Tips:

Measuring Flour: For the best texture, make sure to measure your flour properly. Spoon the flour into your measuring cup and level it off to avoid overpacking.
Persimmon Ripeness: Use fully ripe, soft fuyu persimmons for the best flavor and texture. If your persimmons aren’t soft, let them ripen for a few days before using them.
Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Variations and Substitutions:

Nuts: If you prefer, you can substitute the walnuts with chopped pecans or almonds.
Dried Fruit: Swap the raisins for dried cranberries, currants, or chopped dried apricots.
Spices: Adjust the cinnamon and add a pinch of nutmeg or allspice for extra flavor.
Gluten-Free: For a gluten-free version, use a 1:1 gluten-free flour blend.

FAQs:

Can I use a different type of persimmon? Yes, but Fuyu persimmons are the best variety for this bread due to their sweetness and texture. Other types may not give the same result.
Can I make this ahead of time? Yes, persimmon bread keeps well. You can make it a day or two in advance, and the flavors will continue to meld. It also freezes well.
Can I add chocolate chips? Yes, chocolate chips can be added for a richer flavor. About 1/2 to 3/4 cup of semi-sweet or dark chocolate chips would work well.

Serving:

Serve this persimmon bread as a delightful breakfast or afternoon snack with a cup of coffee or tea. It’s also a great gift for friends and family during the fall and winter seasons.

Suggestions:

Topping Ideas: Try spreading a little butter, cream cheese, or mascarpone on a slice of warm persimmon bread.
Serve With: Pair with a salad or enjoy it as part of a dessert spread with other fall treats like pumpkin pie or apple crisp.