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The Ultimate Moist & Flavorful Persimmon Bread (Easy Quick Bread Recipe)

Two thick slices of moist persimmon bread, topped with walnuts, displayed on a white plate.
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This easy persimmon bread recipe delivers a moist, tender crumb and rich, spiced flavor, making it better than store-bought versions. It is a perfect quick bread for breakfast or a comforting snack during the fall and winter seasons.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (about 450g) ripe persimmon pulp (from about 4–5 Fuyu or Hachiya persimmons)
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (60g) chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the ripe persimmon pulp until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is just combined. Do not overmix.
  6. If using, gently fold in the chopped walnuts.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil after 40 minutes.
  9. Let the persimmon bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • To make persimmon pulp, ensure you use very ripe Hachiya persimmons (they should be soft like a water balloon). Scoop out the flesh and discard the skin and seeds. You need about 2 cups of pulp for this recipe.
  • For an extra flavorful quick bread, substitute 1/4 cup of the butter with vegetable oil for added moisture.
  • This bread tastes even better the next day once the spices have fully developed.

Nutrition

Find it online: https://cookingbycarla.com/persimmon-bread-ultimate-moist-flavorful-recipe/