Skip to Content

Fuyu Persimmon Bread (with Coconut Oil)

Amazing Persimmon Bread made with Fuyu persimmons. Incredibly Soft, Moist, Quick, Easy and tastes divine!

If you love enjoying quick breads on the weekends, then check out this Eggless Banana Bread, Avocado Dinner rolls or our hugely popular Homemade Donuts recipe.

As an Amazon Associate and member of other affiliate programs we earn a small commission from qualifying purchases through our affiliate link. For more information read our Non-Disclosure Agreement.

Persimmon Bread

You guys… this recipe is a MUST try! Ultra soft, moist and so delicious —-> You might not be able to stop with one slice. It is delicious for breakfast, dessert or snack.

Fall is synonymous with orange colored fruits and vegetables like pumpkins and squashes. But, have you tried the other more exotic orange fruit which also begin appearing around this time of year?

WHY YOU’LL LOVE THIS BREAD?

  1. Tastes divine – The combination of fuyu and coconut oil is MAGICAL! In fact, there are no other traditional flavorings like vanilla extract, cinnamon, cardamon or nutmeg.
  2. Easy to make – There is no need to make pulp. Peel and grate the fuyu, and stir into the batter.
  3. Healthier – It is made with coconut oil instead of butter and greek yogurt instead of sour cream.

What our readers are saying:

Tiera : “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!”

Joanna :”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!”

Maia : “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”

WHAT IS PERSIMMON?

Popularly called as the “food of the Gods”, it is an edible fruit (more specifically a berry) and are increasingly popular in the US. They are a tree fruit related to the date plum, black sapote, and mabolo.

Most cultivated ones are variants of the species Diospyros kaki, which is native to China and also found in Japan, Myanmar and parts of northern India.

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.

NUTRITION

They have chock-full of nutrients such as beta carotene and minerals such as calcium, folate, riboflavin, thiamin, phosphorous, magnesium, iron, very high in fiber and is relatively low in calories (about 118 per persimmon), making it a good choice for weight loss or weight management. One persimmon delivers 55% of the recommended intake of vitamin A and lots of antioxidants that are critical for eye health.

TWO TYPES OF PERSIMMON

Native to Japan, they are one of the oldest fruits cultivated in Asia. The two commonly found types are Hachiya and Fuyu varieties. They are orange colored fruits having a sweet honey flavor.

Heart shaped Hachiya are astringent, sharp and bitter in taste and needs to be fully ripened to the point of a jelly-soft consistency on the inside before eating. On the other hand, tomato shaped Fuyu variety can be enjoyed even when not completely ripe, with the skin just as an apple.

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, the other common type 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 are in season from early October to late December and Hachiya are in season in November and December. If you’re lucky you might find some in January as well!

Unripe fruits will be rather 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

  1. Persimmon – Use Fuyu variety
  2. Coconut oil – We used a good quality virgin oil
  3. Leavening – Baking powder and baking soda
  4. Sugar – Regular sugar
  5. Eggs – We highly recommend room temperature eggs
  6. Yogurt – Plain greek yogurt

PRO TIPS

  • Use Fuyu variety persimmons – Select ripe persimmons that are hard to the touch. Remove the stem end and grate (unpeeled) in the coarse side of your box grater. 
  • Flavorings – There is no vanilla extract or cinnamon. That is because the flavor of coconut oil combined with persimmon is really amazing. But, feel free to use any. 
  • 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.
  • Coconut oil – Melt coconut oil and let cool to lukewarm before adding mixing into the dough.  

HOW TO MAKE?

  1. Grate fruit – Select a HARD Fuyu persimmon and grate (don’t need to peel the skin) using the coarse side of your box grater. Measure 2 cups for the recipe.
  2. Mix dry – Whisk all purpose flour, baking powder, baking soda and salt together in a bowl.
  3. Mix wet – In a seperate bowl, beat eggs and sugar for 3 minutes, until think and pale in color. Add melted coconut oil (make sure that it has cooled to lukewarm) and beat for an additional minute.
  4. Finish – Mix in half the flour mixture, then greek yogurt and then remaining flour mixture. Fold in grated persimmons and transfer to a loaf pan.
  5. Bake – Bake at 350 degrees for about 50 minutes, cool and slice.

HOW TO STORE?

Sliced bread can be stored in a sealed container at room temperature to 4 to 5 days or refrigerated for 2 weeks (bring to room temperature before eating).

To freeze – Seal bread in a large ziplock bag and freeze for up to 3 months. Thaw overnight at room temperature.

HOW TO STORE?

Its is good plain with coffee or toasted until warm and spread a thin layer of salted butter.

How to eat persimmons?

Often described “honey-like”, a good fruit at its peak will taste sweet, mild, and rich. It’s texture is similar to that of an apricot and its skin is a bit tougher than apples.

Fortunately, it’s not hard to tell when they are ripe. Hachiya should be very soft that their sweet, almost jelly like. Whereas Fuyu can be eaten hard. (You can hasten ripening by leaving them in a paper bag along with an apple, which produces extra ethylene to soften the fruit).

Here are a few ways to enjoy this amazing fruit-

  1. Slice onto salads
  2. Top your oatmeal or yogurt with chopped fruit or pulp
  3. Mix grated fresh persimmons or make them into pulp and make into cakes, breads, muffins, pancakes or waffles.
  4. Chop into a fruit salad
  5. Bake with brie for a delicious fruity appetizer
  6. Throw into your favorite smoothie recipes
  7. Pair it your favorite chicken dishes
baked loaf of persimmon bread placed on a grey napkin

More Fall Baking Recipes with Fruits

sliced healthy persimmon bread on a black board

More Persimmon Recipes to try:

healthyish persimmon bread
Print Recipe
4.44 from 53 votes

Fuyu Persimmon Bread (with Coconut Oil)

Amazing Persimmon Bread made with Fuyu persimmons. Incredibly Soft, Moist, Quick, Easy and tastes divine!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: Asian
Keyword: healthy persimmon bread, persimmon bread, recipe for persimmon bread, recipes with persimmon
Servings: 1 loaf
Author: Maria Doss

Ingredients

Dry ingredients

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

  • 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.
  • 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.
  • Whisk together all dry ingredients together in a medium bowl and set aside.
  • 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.
    Add coconut oil and beat for one more minute.
  • 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). 
  • Switching to a rubber spatula, fold in the grated persimmons, until evenly combined.
  • 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.
  • Place pan on a wire rack and let cool.
    Remove bread from the pan after about 10 minutes and place on the wire rack to cool completely.

Notes

Don’t use soft persimmons. 
This bread does not use any flavorings like vanilla or cinnamon. The combination of coconut oil and persimmon is just amazingly delicious. But, you could totally add any other flavorings if you wish to. 

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com

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

Recipe Rating




William Bryan Evans

Wednesday 22nd of December 2021

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.

Maria Doss

Wednesday 22nd of December 2021

Sounds great!

Kathy Smithers

Sunday 28th of November 2021

What if you only have soft ripe persimmons

Maria Doss

Monday 29th of November 2021

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

Ifesinachi Nwatarali

Saturday 20th of November 2021

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

Maria Doss

Sunday 21st of November 2021

Sounds great - thanks hun, Maria

Maia

Tuesday 10th of November 2020

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

Cheryl Willis-Carter

Sunday 17th of February 2019

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

Maria Doss

Monday 18th of February 2019

You will love this bread Cheryl:)