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Cut persimmon bread placed on a white marble.
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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!
Course Breakfast
Cuisine American
Keyword persimmon bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 Servings
Calories 216kcal
Author Maria Doss

Equipment

Ingredients

  • 2 cups grated Fuyu persimmon about 3 medium (choose ripe ones that still feel firm to the touch)
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs leave at room temperature for at least 30 minutes
  • ¾ cup sugar
  • ½ cup melted coconut oil (not hot)
  • ½ cup Greek yogurt plain

Instructions

  • Prep. Preheat oven to 350°F. Grease a standard loaf pan with cooking spray, line bottom with parchment paper, and set aside. 
  • Grate persimmon. Choose ripe but firm Fuyu persimmons—they grate easily and give the best texture. Remove the stem (no need to peel), then grate the fruit on the coarse side of a box grater. Measure out 2 cups, lightly packed, for the recipe.
  • Combine dry. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  • Beat eggs. 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.
  • Finish. Add half of the flour mixture and mix just until combined. Stir in the Greek yogurt, then add the remaining flour mixture, being careful not to overmix. Switch to a rubber spatula and gently fold in the grated persimmon until evenly blended.
  • Bake. 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!

Video

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