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    Home » Recipes » Muffins / Quick Breads

    Persimmon Bread

    Published: Nov 10, 2017 · Modified: Feb 28, 2025 by Maria Doss · This post may contain affiliate links · 39 Comments

    PINTERSET IMAGE.

    This Persimmon Bread is packed with 3 juicy persimmons. It incorporates persimmons in the form of grated and chopped, which not only adds visual interest and texture but also keeps the bread moist and tender. When sliced, it holds together beautifully without crumbling. If you are here looking for the healthier persimmon bread, then here it is: persimmon bread using coconut oil.

    Jump to Recipe
    Cut persimmon bread placed on a wire rack.

    What is persimmon? Popularly known as the 'food of the Gods, it is an edible fruit that is increasingly popular in the US.

    They are tree fruits related to the date plum, black sapote, and mabolo. Native to Japan, they are one of the oldest fruits cultivated in Asia having a sweet honey flavor.

    When ripe, they range in color from light yellow to dark red-orange. Some are rounded, while others are heart or pumpkin-shaped. The season typically lasts from September through December.

    The two types of persimmon - The two commonly found persimmon types are Hachiya and Fuyu.

    Hachiya persimmons, shaped like hearts, must fully ripen to a jelly-soft consistency for a sweet taste, unlike the Fuyu variety resembling tomatoes, which can be enjoyed when not fully ripe, similar to an apple's texture.

    It's sweeter, less astringent, can be enjoyed like an apple, and is great for baking, like to make persimmon muffins or goat cheese crostini.

    Jump to:
    • Why you'll love this?
    • Ingredients
    • How to make?
    • How to store?
    • Helpful tips
    • More baking recipes
    • Persimmon Bread

    Why you'll love this?

    Persimmon bread usually calls for making persimmon pulp. However, this is made with coarsely grated persimmon and chopped chunks that are stirred into the batter. It seamlessly melds into the batter during baking, ultimately yielding a beautifully cohesive slice when sliced.

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    ingredients needed for the recipe.
    1. Persimmon - Choose three firm Fuyu persimmons with a deep orange color, as they are easier to grate when not soft.
    2. Oil - It keeps the persimmon bread moist and tender.
    3. Leavening - I like to use a combination of baking powder and baking soda for a good rise.
    4. Sugar - White sugar makes the persimmon bread sweet, and lets the flavor of the fruit shine through.
    5. Eggs - As in almond flour carrot muffins, room-temperature eggs make it easier to incorporate.
    6. Yogurt - Plain yogurt guarantees moist and tender texture, like in zucchini blueberry muffins recipe.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    2 photo collage of making persimmon bread in a glass bowl.
    2 photo collage of making persimmon bread in a glass bowl.

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    1 & 2. Add all purpose flour, baking powder, baking soda, cinnamon and salt into a small bowl and whisk until combined.

    3 & 4. Add eggs and white sugar in a large bowl and whisk for 90 seconds. Add oil and vanilla extract and continue whisking for 30 seconds.

    2 photo collage of making persimmon bread in a glass bowl.
    2 photo collage of making persimmon bread in a glass bowl.

    5 & 6. Stir in the dry ingredients until combined.

    7 & 8. Chop into ¼-inch cubes and measure 1 cup. Grate remaining persimmons using the coarse side of your box grater and measure 1 ½ cups. Stir into the persimmon bread batter.

    Tip: Don't peel the persimmons! The skin adds texture and saves you an additional peeling step. However, make sure to remove any large pieces of skin after grating. Check out this easy persimmon galette that is perfect for entertaining.

    prepared persimmon bread batter in a metal loaf pan.
    prepared persimmon bread batter in a metal loaf pan, topped with slices of persimmon.

    9. Transfer persimmon bread batter into the prepared loaf pan.

    10. Optional step - Place 4 to 5 very thinly sliced persimmons on top. Bake for 40 to 45 minutes at 375 degrees, until a toothpick inserted in the middle comes clean.

    Cut persimmon bread placed on a wire rack.

    How to store?

    Like the apple cinnamon muffins, allow the persimmon bread to cool completely before storing it.

    • Room temperature - Persimmon bread can be stored for up to 2-3 days, in a sealed container to preserve freshness.
    • Freezer - For extended storage, wrap the persimmon bread in plastic wrap and then in an airtight freezer bag and store in the freezer for up to 2-3 months. Thaw overnight at room temperature.

    Looking for more fall baking recipes? Try these sweet potato muffins or apple cinnamon bread.

    Helpful tips

    • Use Fuyu variety persimmons - Select ripe persimmons that are hard to the touch. Remove the stem end and grate unpeeled fruits in the coarse side of your box grater. 
    • Do not Over mix - As with all other baking recipes, over working the flour develops gluten and results in a not-so-soft baked product.
    • Oil - Use any neutral oil such as vegetable or corn oil in the persimmon bread recipe.
    Cut persimmon bread placed on a wire rack.

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    sliced persimmon bread placed on a wire rack.

    Persimmon Bread

    This Persimmon Bread is packed with 3 juicy persimmons. It incorporates persimmons in the form of grated and chopped, which not only adds visual interest and texture but also keeps the bread moist and tender. When sliced, it holds together beautifully without crumbling. If you are here looking for the healthier persimmon bread, then here it is: persimmon bread using coconut oil.
    4.2 from 78 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 10 Servings
    Calories: 312kcal
    Author: Maria Doss

    Ingredients

    Dry ingredients

    • 1 and ¾ cups all purpose flour, spooned and levelled
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt

    Wet ingredients

    • 3 large Fuyu persimmons, firm
    • 2 large eggs, room temperature
    • ¾ cup sugar
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375 degrees F. Grease a standard loaf pan with non-stick cooking spray and set aside.
    • Add all dry ingredients into a small bowl and whisk until combined.

    Prep persimmons

    • Wash rock hard Fuyu persimmons and pat them dry.
    • Chop into ¼-inch cubes and measure 1 cup.
      Grate remaining persimmons using the coarse side of your box grater and measure 1 ½ cup grated persimmon.
      Tip: You don't have the peel the persimmons

    Bread

    • Add eggs and white sugar in a large bowl and whisk for 90 seconds.
    • Add oil and vanilla extract and continue whisking for 30 seconds.
    • Using a wooden spoon, stir in the dry ingredients until combined (the batter will be thick). Stir in the grated and chopped perismmon and transfer batter into the prepared loaf pan.
      The moisture in the fruit will loosen the batter.
    • Optional step - Place 4 to 5 very thinly sliced persimmons on top, as shown in the photos.
    • Transfer to oven and bake for 40 to 45 minutes, until a toothpick inserted in the middle comes clean. Place pan on a wire rack to cool completey.

    Notes

     
    Use Fuyu variety persimmons - Select ripe persimmons that are hard to the touch. Remove the stem end and grate unpeeled fruits in the coarse side of your box grater. 

    Nutrition

    Serving: 1 Serving | Calories: 312kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 169mg | Potassium: 193mg | Fiber: 1g | Sugar: 15g | Vitamin A: 48IU | Vitamin C: 33mg | Calcium: 47mg | Iron: 2mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Reader Interactions

    Comments

    1. Kelly @ Kelly Lynns Sweets and Treats

      November 10, 2017 at 6:16 am

      This bread looks so yummy! I love how you used persimmons in this. Mmmmm 🙂 xoxo

      Reply
      • Maria Doss

        November 13, 2017 at 8:00 am

        Thank you Kelly:)

        Reply
    2. heather (delicious not gorgeous)

      November 11, 2017 at 3:18 am

      i haven't had persimmon bread in forever and this sounds so tasty! and love that there's coconut oil and greek yogurt in here; none of the persimmon breads i've ever had used that (:

      Reply
      • Maria Doss

        November 13, 2017 at 8:01 am

        Thank you Heather, that combo makes it darn tasty:)

        Reply
    3. Ashika | Gardening Foodie

      November 12, 2017 at 4:07 pm

      I have never used persimmon to bake before, and this looks so delicious Maria. I really have to try this out this recipe....pinning this recipe to bake and adding persimmon to my grocery list.

      Reply
      • Maria Doss

        November 13, 2017 at 8:01 am

        Thank you Ashika:)

        Reply
    4. Amy | FoodEtcaetera

      November 12, 2017 at 4:39 pm

      Such a great alternative to banana bread! Thank you for the amazing idea!

      Reply
      • Maria Doss

        November 13, 2017 at 12:56 am

        You are so welcome:)

        Reply
    5. Kelsie | the itsy-bitsy kitchen

      November 13, 2017 at 3:08 pm

      I've only ever just eaten persimmons plain. I need to try this bread to mix things up a bit!

      Reply
      • Maria Doss

        November 15, 2017 at 5:18 am

        Thank you Kelsie:)

        Reply
    6. Amber@TheRecipesPk

      November 25, 2017 at 8:27 pm

      The best use of persimmons. I love this recipe and soon I will try this.

      Reply
      • Maria Doss

        November 26, 2017 at 1:23 am

        Thank you so much:)

        Reply
    7. Rachel

      December 02, 2017 at 1:21 am

      There's no sugar in your recipe is the bread savory ?

      Reply
      • Maria Doss

        December 02, 2017 at 1:59 am

        There is 3/4 cup + 1 tablespoon sugar listed. It's second to last on the ingredient list. Hope it helps.

        Reply
    8. Tiera Jacoby

      January 05, 2018 at 6:57 pm

      Just made this and its AMAZING! My mom has a persimmon tree and I was searching Pinterest for something to make with all the persimmons she gave me!
      Thank you!!!

      Reply
      • Maria Doss

        January 05, 2018 at 7:14 pm

        So glad you liked it:)

        Reply
    9. Joanne

      December 03, 2018 at 8:38 pm

      5 stars
      Delicious!!! I don't use coconut oil so instead I used canola oil. I also added 3/4cup coconut and vanilla extract. Since I want my friends to try it I made muffins.They are so light and tender. Thank you!

      Reply
      • Maria Doss

        December 04, 2018 at 12:10 am

        So glad you loved it:)

        Reply
    10. Ty

      December 22, 2018 at 11:15 am

      I can’t wait to try this bread. Did you peel the persimmons prior to grating? Thank you!

      Reply
      • Maria Doss

        December 23, 2018 at 5:07 am

        No, since we use very firm persimmons, you grate them unpeeled.

        Reply
    11. Cheryl Willis-Carter

      February 17, 2019 at 9:28 pm

      5 stars
      I absolutely love persimmon cookies, so I can't wait to try this recipe.

      Reply
      • Maria Doss

        February 18, 2019 at 5:22 pm

        You will love this bread Cheryl:)

        Reply
    12. Maia

      November 10, 2020 at 10:17 pm

      5 stars
      This was so good! I tripled the recipe and made 3 batches of muffins as well as two small mini loaves of bread. I used whole wheat cake flour instead of all-purpose flour, and used 1/2 cup of honey instead of the 3/4 cup sugar. They are so good and moist and taste like fall!!!! Will definitely make these again. My 5 year old son even said 'this muffin is delightful!' hahaha

      Reply
      • Elizabeth Dease

        October 04, 2024 at 4:51 pm

        5 stars
        Hello, I'm so glad to of found this recipe, it is absolutely wonderful and easy to make. The only different thing I did was instead of grating the persimmons, I cut the persimmons into pieces. Dropped them into my mini food processor and chopped into small pieces. So much easier to do! And the thin slices on top really add to the visual appearance and are good when eaten! Don't skip this

        Reply
        • Maria Doss

          October 04, 2024 at 6:32 pm

          That’s so great to hear, so glad you loved it - Maria ♡

          Reply
    13. Ifesinachi Nwatarali

      November 20, 2021 at 10:54 pm

      4 stars
      Thank you for this recipe maria. I made this bread today.

      Reply
      • Maria Doss

        November 21, 2021 at 2:27 pm

        Sounds great - thanks hun, Maria

        Reply
    14. Kathy Smithers

      November 28, 2021 at 12:53 am

      What if you only have soft ripe persimmons

      Reply
      • Maria Doss

        November 29, 2021 at 5:47 pm

        Hi Kathy, this texture tends to change when using ripe, soft mashed persimmons. Here are a few recipes from other bloggers that uses mashed persimmon pulp
        1. https://www.proportionalplate.com/persimmon-cake/#recipe
        2. https://natashaskitchen.com/persimmon-bread-recipe/

        Hope it helps, Maria

        Reply
    15. William Bryan Evans

      December 22, 2021 at 2:13 am

      I just put everything in a blender in the order given then spooned into muuffin tins. Double batch made 24 muffs. Baked at 350 for about 20 min. Yummo.

      Reply
      • Maria Doss

        December 22, 2021 at 3:05 am

        Sounds great!

        Reply
    16. Ari

      December 05, 2023 at 5:51 am

      5 stars
      I made this recipe a couple weeks ago and everyone loved it! It looks like you updated it a bit? Before you used greek yogurt and coconut oil or am I confused? Thank you!

      Reply
      • Maria Doss

        December 05, 2023 at 6:16 am

        Yes, the recipe has been updated, since several readers wanted a recipe without coconut oil. However, here is the old recipe if you need it -

        Ingredients

        1/2 cup coconut oil

        Dry ingredients
        1 and 1/2 cups all purpose flour, spooned and levelled
        1 teaspoon baking powder
        1 teaspoon baking soda
        1/2 teaspoon salt

        Wet ingredients
        2 large eggs, room temperature
        3/4 cup + 1 tablepsoon sugar
        1/2 cup greek yogurt, plain
        2 cups coarsely grated hard Fuyu persimmons (about 2 large), remove core but don't need to peel the skin off (unpeeled)

        Instructions

        1. Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan with non-stick cooking spray, line bottom with parchment paper and set aside.
        2. Measure 1/2 cup coconut oil into a glass measuring cup (or any microwave safe bowl), microwave until completely melted and set aside to cool until you continue to make the batter.
        3. Whisk together all dry ingredients together in a medium bowl and set aside.
        4. Combine eggs and sugar in large bowl, beat on high with a hand held electric beater for 3 minutes until thick and pale in color.
        5. Add coconut oil and beat for one more minute.
        6. Add half the flour mixture, beat until just mixed (do not over mix). Beat in yogurt and then the remaining flour mixture (do not over mix).
        7. Switching to a rubber spatula, fold in the grated persimmons, until evenly combined.
        8. Transfer batter into the prepared loaf pan, smooth top and bake for about 45-50 minutes or until a tooth pick inserted in the middle comes clean.
        9. Place pan on a wire rack and let cool.

        Hope it helps - Maria

        Reply
        • Ari

          December 06, 2023 at 11:46 pm

          Thank you!

          Reply
        • Frances

          December 09, 2023 at 12:14 am

          Thank you Maria. I too thought I was losing my mind! I loved the recipe with Coconut oil and Greek yogurt!!

          Reply
    17. Stefanie

      October 26, 2024 at 12:15 am

      I have been making this amazing recipe for years -- it is perfection! Or rather, it was. The whole magic of this recipe, as stated in the previous version was how the coconut oil and persimmon together are a magical combination, so much so that it didn't require any spice at all. Now, the recipe calls for vegetable oil and has cinnamon -- what happened?! I am sad to see a such a fine recipe that needed no changing has been changed, presumably for the worse -- at least for me since I don't like vegetable oil as it is less healthy, which may be why you changed the name of the recipe and it is no longer called "the healthiest persimmon bread" which I thought was a misnomer anyway since you could have called it "the most delicious persimmon bread". Please bring back the old recipe!!

      Reply
      • Maria Doss

        October 26, 2024 at 1:37 am

        Wow, Stefanie! Your message truly warms my heart. We updated the recipe due to some changes on our site, and we thought many of our readers would appreciate a version without coconut oil, especially since we received several requests for it. However, we’ve been hearing from many people like you who miss the original recipe.

        We're currently waiting for persimmons to hit the market, so we can publish that version with improved photos and a video. We appreciate your patience, and you can expect to see it within the next month. Thank you so much, and have a wonderful weekend hun - Maria

        Reply
      • Maria Doss

        November 04, 2024 at 2:10 am

        Hi Stefanie, As promised we republished the recipe. Here it is persimmon bread with coconut oil - Maria

        Reply
        • Stefanie

          December 17, 2024 at 8:50 pm

          Thank you, Maria!! I made it again, and it is perfection! (Though I do add 1 cup of chopped pecans and reduce the sugar.) Such an amazing recipe. Thanks for sharing it and I appreciate your response and that you took the time to upload the old recipe for us 🙂

          Reply
    4.21 from 78 votes (72 ratings without comment)

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