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Persimmon Bread

Persimmons, greek yogurt and coconut oil make a soft, tender and scrumptious bread!

Banana bread….pumpkin bread….zucchini bread….cranberry bread….

How about a new addition to this family of quick breads? Persimmon bread is simple, soft, tender, healthy and will soon become your family’s favorite!!!


Persimmons are soooo in season right now! They are an incredibly sweet and tasty fruit. There are two types of persimmons generally available- Hachiya and Fuyu. The Fuyu variety is more popular and great to be eaten like an apple. I have used Fuyu for this recipe. We want ripe but hard ones. Cut off the stem end and grate with the coarse side of a box grater (not necessary to peel off the skin).


The bread also involves a few healthy substitutes like greek yogurt and coconut oil. It makes the bread a bit more guilt free. Let us get to the process….

…..beat eggs and sugar for 3 minutes

…..beat in melted coconut oil

…..beat half the flour and leavening, yogurt and then remaining flour mixture

…..fold in the grated persimmon

…..bake, cool and slice and enjoy



-coconut oil needs to be lukewarm when we add into the egg and sugar mixture. So, melt the oil before you begin the recipe and that would give enough time for it to cool down slightly

– Select hard persimmons for the recipe. They are much easier to grate.


Persimmon Bread


1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large persimmons, coarsely grated (about 2 cups)

2 large eggs, room temperature

3/4 cup + 2 tablepoons sugar

1/2 cup coconut oil, melted and cooled lightly

1/2 cup greek yogurt


Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan with non-stick cooking spray and set aside.

Whisk together first 4 ingredients in a bowl and set aside.

Cut off the stem end of the persimmons and grate coarsely. Set aside.

Combine eggs and sugar in large bowl, beat with a hand held beater for about 3 minutes until thick and creamy. Add coconut oil and beat for one more minute.

Add half the flour mixture, beat until just mixed. Beat in yogurt and then the remaining flour mixture (do not over beat).

Fold in the grated persimmons, until evenly combined.

Transfer batter into the prepared loaf pan, smooth top and bake for about 50-55 minutes or until a tooth pick inserted in the middle comes clean.

Place pan on a wire rack and let cool.

Remove bread from the pan after 10 minutes and place on the wire rack to cool completely.

Makes 1 loaf


Friday 18th of November 2016

I love persimmon cookies. Best this is good, too. 🍓

Maria Doss

Friday 18th of November 2016

Yumm, persimmon cookies sound interesting!