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    Home » Recipes » Muffins / Quick Breads

    Persimmon Bread with Coconut Oil

    Published: Oct 30, 2024 · Modified: Mar 7, 2025 by Maria Doss · This post may contain affiliate links · Leave a Comment

    pinterest image.

    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!

    Jump to Recipe

    Looking for more quick breads? Try our chocolate chip banana bread or apple cinnamon bread.

    sliced persimmon bread placed on a wire rack.

    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.

    Jump to:
    • Why you'll love it?
    • Ingredients
    • How to make persimmon bread?
    • Recipe tips
    • More fall baking recipes
    • Persimmon Bread with Coconut Oil

    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.

    two hands grating one orange persimmon.
    Step 1 - Wash, peel and remove the stems of persimmon.
    grated orange persimmon on a round wooden board.
    Step 2 - Grate using the coarse side of your box grater.

    👩‍🍳 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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    two eggs and white sugar in a large glass bowl.
    Step 3 - Add two eggs and sugar into a large bowl.
    one red beater beating white batter.
    Step 4 - Beat for 3 minutes on high speed.
    a hand pouring oil into a glass bowl with white batter.
    Step 5 - Add coconut oil.
    one red beater beating white batter.
    Step 6 - Beat for one minute.
    two hands whisking white flour using a metal whisk.
    Step 7 - Whisk all dry ingredients.

    one red beater beating white batter.
    Step 8 - Mix in the dry ingredients and Greek yogurt.
    grated orange persimmon along with white batter in a large glass bowl.
    Step 9 - Add the grated persimmons.
    two hands mixing persimmon bread batter in a large glass bowl.
    Step 10 - Fold until evenly combined.
    one metal loaf pan filled with persimmon bread batter.

    Step 11 - Transfer to a greased loaf pan and bake at 350 degrees.

    sliced persimmon bread placed on a wire rack.
    sliced persimmon bread placed on a wire rack.

    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.
    two rectangular slices of persimmon bread placed in a white fluted plate.

    More fall baking recipes

    • A metal spoon cutting into a brown and white layered cheesecake.
      Mini Pumpkin Cheesecakes
    • round almond cookies placed in a white tray.
      Almond Flour Shortbread Cookies
    • brown shortbread cookies placed in a white decorative plate.
      Brown Sugar Shortbread Cookies
    • one slice of carrot cake placed in a round white plate.
      Carrot Walnut Cake
    Cut persimmon bread placed on a white marble.

    Persimmon Bread with Coconut Oil

    Heavenly Persimmon Bread with Coconut Oil smells and tastes divine! It is soft and moist, made using grated Fuyu persimmons - no need to make pulp. It's truly one of the best persimmon recipes to make this Fall!
    No ratings yet
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12 Servings
    Calories: 216kcal
    Author: Maria Doss

    Equipment

    • loaf pan
    • Electric beater

    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
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    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

    Use sour cream instead of Greek yogurt to make it indulgent.
    Use room temperature eggs for optimal whipping volume.
    Leave the skin on; it adds texture and eliminates the extra step of peeling.
    Choose ripe Fuyu persimmons that feel firm to the touch.

    Nutrition

    Serving: 1Serving | Calories: 216kcal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: -0.6g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 29mg | Sodium: 239mg | Potassium: 163mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 26mg | 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 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.

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    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

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