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.
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.
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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.
- Persimmon - Choose three firm Fuyu persimmons with a deep orange color, as they are easier to grate when not soft.
- Oil - Like in eggless banana bread recipe, oil keeps the persimmon bread moist and tender.
- Leavening - I like to use a combination of baking powder and baking soda for a good rise.
- Sugar - White sugar makes the persimmon bread sweet, and lets the flavor of the fruit shine through.
- Eggs - As in almond flour carrot muffins, room-temperature eggs make it easier to incorporate.
- 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.
1 & 2. Add all purpose flour, baking powder, baking soda, cinnamon and salt into a small bowl and whisk until combined.
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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.
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.
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.
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.
More baking recipes
Persimmon Bread
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
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
Nutrition
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.
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Kelly @ Kelly Lynns Sweets and Treats
This bread looks so yummy! I love how you used persimmons in this. Mmmmm 🙂 xoxo
Maria Doss
Thank you Kelly:)
heather (delicious not gorgeous)
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 (:
Maria Doss
Thank you Heather, that combo makes it darn tasty:)
Ashika | Gardening Foodie
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.
Maria Doss
Thank you Ashika:)
Amy | FoodEtcaetera
Such a great alternative to banana bread! Thank you for the amazing idea!
Maria Doss
You are so welcome:)
Kelsie | the itsy-bitsy kitchen
I've only ever just eaten persimmons plain. I need to try this bread to mix things up a bit!
Maria Doss
Thank you Kelsie:)
Amber@TheRecipesPk
The best use of persimmons. I love this recipe and soon I will try this.
Maria Doss
Thank you so much:)
Rachel
There's no sugar in your recipe is the bread savory ?
Maria Doss
There is 3/4 cup + 1 tablespoon sugar listed. It's second to last on the ingredient list. Hope it helps.
Tiera Jacoby
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!!!
Maria Doss
So glad you liked it:)
Joanne
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!
Maria Doss
So glad you loved it:)
Ty
I can’t wait to try this bread. Did you peel the persimmons prior to grating? Thank you!
Maria Doss
No, since we use very firm persimmons, you grate them unpeeled.
Cheryl Willis-Carter
I absolutely love persimmon cookies, so I can't wait to try this recipe.
Maria Doss
You will love this bread Cheryl:)
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
Elizabeth Dease
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
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Ifesinachi Nwatarali
Thank you for this recipe maria. I made this bread today.
Maria Doss
Sounds great - thanks hun, Maria
Kathy Smithers
What if you only have soft ripe persimmons
Maria Doss
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
William Bryan Evans
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
Sounds great!
Ari
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!
Maria Doss
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
Ari
Thank you!
Frances
Thank you Maria. I too thought I was losing my mind! I loved the recipe with Coconut oil and Greek yogurt!!
Stefanie
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!!
Maria Doss
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
Maria Doss
Hi Stefanie, As promised we republished the recipe. Here it is persimmon bread with coconut oil - Maria
Stefanie
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 🙂