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healthyish persimmon bread
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4.18 from 74 votes

Fuyu Persimmon Bread (with Coconut Oil)

Amazing Persimmon Bread made with Fuyu persimmons. Incredibly Soft, Moist, Quick, Easy and tastes divine!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: Asian
Keyword: healthy persimmon bread, persimmon bread, recipe for persimmon bread, recipes with persimmon
Servings: 1 loaf
Author: Maria Doss


Dry ingredients

Wet ingredients

  • 2 large eggs, room temperature
  • ¾ cup + 1 tablepsoon sugar
  • ½ 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)


  • 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.
  • Measure ½ 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.
  • Whisk together all dry ingredients together in a medium bowl and set aside.
  • 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.
    Add coconut oil and beat for one more minute.
  • 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). 
  • Switching to a rubber spatula, fold in the grated persimmons, 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 and let cool.
    Remove bread from the pan after about 10 minutes and place on the wire rack to cool completely.


Don't use soft persimmons. 
This bread does not use any flavorings like vanilla or cinnamon. The combination of coconut oil and persimmon is just amazingly delicious. But, you could totally add any other flavorings if you wish to.