Persimmon Bread - This Healthy Table

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This persimmon bread recipe is wonderful and full of flavor! It's a delicious way to enjoy persimmons and an easy bread to make.

This is the best recipe for Hachiya persimmons! It's so flavorful and involves surprisingly little hands-on time.

You can make this recipe during persimmon season (late fall to early winter) or freeze persimmons and make this recipe year-round.

Jump to:

• Fuyu vs. Hachiya Persimmons
• Ingredients
• Instructions
• More Bread Recipes to Try
• Storage
• Tips for Making Persimmon Bread
• Persimmon Bread

This bread is super easy to make and has a moist, rich flavor. It's fruity, sweet, and worth the effort! It makes a nice afternoon snack or an evening treat.

If you'd like more persimmon recipes, try these persimmon prosciutto crostinis.

Make sure to check out our guide on types of persimmons as well!

Fuyu vs. Hachiya Persimmons

There are two main varieties of persimmons in North America: fuyu and hachiya. While you may be able to find them in a regular grocery store, I've had more success finding them at specialty produce stores or a farmers' market.

Hachiya persimmons are best when they are softer and riper. They get a jammy consistency, which is perfect for baked goods.

The Hachiya variety of persimmons is similar to American persimmons which grow in the warmer parts of the US. The American persimmon is also an astringent variety and needs to be fully ripened before use.

Fuyu persimmons, the other common type of persimmon found in the grocery store, are better for snacking rather than baking. They have a delightfully crunchy bite when ripe and aren't meant to get squishy. So avoid using them for this recipe; try using them in a Persimmon Salad.

Fuyu persimmons are in season from early October to late December. Hachiya persimmons are in season in November and December. If you're lucky, you might find some in January as well!

Unripe persimmons will be somewhat bitter. So, if you have the astringent variety, test them to make sure they are very soft and squishy before using them (it should feel a bit like a water balloon).

Ingredients

Here's what you'll need to make this delicious bread recipe. This is a great way to enjoy persimmon flavor in a baked good!

• Very Ripe Hachiya Persimmons*
• All-Purpose Flour (or white whole wheat flour)
• Butter
• Egg (room temperature if possible)
• Vanilla
• Sugar
• Baking Soda
• Salt

*Hachiya persimmons are the larger persimmons that are largely inedible until they are very ripe and feel quite squishy. If you'd like them to ripen faster, store them in a paper bag at room temperature.

See the recipe card for more details.

Instructions

This bread is very similar to other quick bread (like banana bread).

To create the base of the bread, we'll blend or smash the persimmons to create a persimmon puree.

Then, add all the wet ingredients to a large mixing bowl and stir. Mix the dry ingredients into the persimmon mixture, and bake in a prepared loaf pan for 50 to 60 minutes.

Let cool on a wire rack for 5 minutes before removing the loaf from the pan.

Allow the bread to cool fully before slicing.

More Bread Recipes to Try

If you like making bread, try some of our other favorite recipes.

• Five Spice Banana Bread - a richly spiced quick bread that will be a hit with the whole family.
• Marbled Chocolate Pumpkin Bread - the perfect fall bread recipe that can be served as a snack or dessert. This is one of our favorite things to make in October and November.
• Banana Bread with Caco Nibs and Cranberries - a classic banana bread made with a very ripe banana and a few add-ins.
• Cantaloupe Bread - another flavorful fruit bread. It has a wonderful flavor and delicate floral scent.

Storage

Store leftover persimmon bread for 4 to 5 days in an airtight container at room temperature.

If you'd like to keep it longer, wrap it tightly in plastic wrap and save it in the refrigerator for up to a week. You can also freeze it for up to 3 months.

Tips for Making Persimmon Bread

Ingredient Tips - I recommend using Hachiya persimmons for this recipe. They are at their peak in September, October, November, and December.

Freezing Persimmon - Persimmon pulp freezes well. If you'd like to make this recipe year-round, buy persimmons in season, let them fully ripe, scoop out the pulp, and freeze them in a zip-top bag. Here's a guide on freezing persimmons.

Optional Ingredients - If you'd like to add more texture to this bread, mix in some chopped nuts or dried fruit.

Preparing the pan - You can use an oil spray or butter to prepare the loaf pan or cut a piece of parchment paper to fit into it.

Baking Tips - The baking time may vary depending on your oven. I recommend baking on a center rack with the pan near the back of the oven. Test your bread with a wooden skewer or bread tester to

Continue to Content Prep Time 10 minutes Cook Time 50 minutes Additional Time 10 minutes Total Time 1 hour 10 minutes

Ingredients

• 2 to 3 very ripe Hachiya persimmons
• ⅓ cup melted butter, unsalted or salted
• 1 teaspoon baking soda
• Pinch of salt
• ¾ cup sugar 
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 ½ cups of all-purpose flour

Instructions

1. Preheat the oven to 350°F (175°C), and place parchment in or butter a 4x8 inch loaf pan.
2. Cut the top off of the persimmons and scoop out the flesh and place it in a large bowl, leaving the outer layer of skin behind.
3. Use two forks to mash the persimmon flesh into a puree (or blend it in a blender or food processor).
4. Stir the melted butter into the mashed persimmons.
5. Mix in the baking soda and salt. Stir in the sugar, egg, and vanilla extract. Mix in the flour.
6. Spread the batter into the prepared loaf pan.
7. Bake in the oven for 50 minutes or until a tester inserted into the center comes out clean.
8. Remove the bread from the oven and let cool in the pan for 5 minutes.
9. Remove the bread from the pan and let cool completely before serving.
10. Slice and serve.

Nutrition Information:

Yield:

8

Serving Size:

1 Amount Per Serving: Calories: 280Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 185mgCarbohydrates: 48gFiber: 3gSugar: 27gProtein: 4g