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.
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.
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.
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 - As in my apple cinnamon bread recipe, 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 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.
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.
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.
- 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
- 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.
- 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
- 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.
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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