Heavenly Persimmon Bread with Coconut Oil smells and tastes divine! It is soft and moist, healthier made using Greek yogurt and grated Fuyu persimmons - no need to make pulp. It's truly one of the best persimmon recipes to make this Fall!
Looking for more quick breads? Try our chocolate chip banana bread or apple cinnamon bread.
I originally shared this persimmon bread recipe in 2018 and am now updating it with better pictures, while keeping the recipe unchanged.
The blend of persimmon and coconut oil is so magical that it tastes divine without any added flavorings. However, if you prefer not to use coconut oil in your baking, I also have a delicious persimmon bread recipe that features cinnamon and regular oil.
You’ll find two main types of persimmons: Hachiya and Fuyu. Hachiya persimmons have a heart-like shape and need to ripen fully to a jelly-soft texture for the sweetest flavor; when firm, they are quite astringent.
On the other hand, Fuyu persimmons resemble tomatoes and can be enjoyed even when not fully ripe, much like apples. They are naturally sweeter and make an excellent choice for baking. Use them to make persimmon muffins.
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Why you'll love it?
- Healthier quick bread using coconut oil and Greek yogurt
- Soft and fluffy texture
- Magical blend of persimmon and coconut oil is simply divine!
- No butter
- No need to make persimmon pulp
- Best Fuyu persimmon recipe
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
The ingredients for this recipe are pretty standard for a homemade quick bread. However, I’d like to highlight a few that you might have questions about:
- Persimmon - Choose Fuyu persimmons that are a deep orange color and feel firm to the touch; they’re easier to grate.
- Greek yogurt - Use plain Greek yogurt, or opt for sour cream for an extra indulgent twist.
- Coconut oil - You'll need liquid coconut oil for this recipe. If your coconut oil is solid, melt it and let it cool to lukewarm before use.
- Eggs - Be sure to let your eggs sit at room temperature for at least one hour before making the persimmon bread with coconut oil. Room temperature eggs whip up to a better volume than cold ones.
- Leavening - I use both baking and baking soda for guaranteed lift.
How to make persimmon bread?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
👩🍳 Pro tip: Leave the skin on the persimmons! It adds texture and eliminates the need for peeling. Just be sure to remove any large pieces of skin after grating.
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Step 11 - Transfer to a greased loaf pan and bake at 350 degrees.
Recipe tips
- Choose ripe Fuyu persimmons that feel firm to the touch.
- Leave the skin on; it adds texture and eliminates the extra step of peeling.
- Don't use hot coconut oil. Let it cool until luke warm before using.
- Use room temperature eggs for optimal whipping volume.
- Use sour cream instead of Greek yogurt to make it indugent.
More fall baking recipes
Persimmon Bread with Coconut Oil
Equipment
Ingredients
- 2 cups grated Fuyu persimmon about 3 medium
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- ¾ cup sugar
- ½ cup coconut oil
- ½ cup Greek yogurt plain
Instructions
- Preheat oven to 350°F. Grease a loaf pan with cooking spray, line bottom with parchment paper, and set aside.
- Choose ripe yet firm Fuyu persimmons for the best results. Remove the stem end and grate the fruit using the coarse side of your box grater. Measure out 2 cups, lightly packed, for the recipe.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- Combine eggs and sugar in large bowl, beat on high with a hand held electric beater for about 3 minutes, until thick and pale in color. Add coconut oil and beat for one more minute.
- Add half of the flour mixture and beat until just combined. Next, incorporate the Greek yogurt, followed by the remaining flour mixture. Be careful not to overmix.
- Switching to a rubber spatula, fold in the grated persimmon 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 to cool, slice and enjoy!
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.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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.
Kate
Folks, do yourself a favor and just put the persimmons in your food processor and pulse. Trying to grate these things is infuriating. Other than that, great recipe!