Persimmon Bread, the Best Recipe for Fall's Favorite Fruit

This spice-infused Persimmon Bread is the perfect way to showcase fall's new favorite fruit and the quintessential warm spices of the season and will become a go-to recipe in your kitchen! Shall we?

Explore More

• What Ingredients You Need for Persimmon Bread
• Which Persimmons Do You Use for Baking
• Instructions for How to Make Persimmon Bread
• Can You Use Different Pans or Sizes?
• How to Make Persimmon Bread Gluten-free, Dairy-Free, Vegan
• Best Mix-ins for Persimmon Bread
• Advance Prep, Leftovers, and Storage
• What to Serve with Persimmon Bread
• Easiest and Quickest Quick Breads for Fall and Winter
• Persimmon Bread Recipe

What Ingredients You Need for Persimmon Bread

Here are the ingredients you need to make the perfect Persimmon Bread. See recipe below for exact quantities.

Fresh/refrigerator ingredients:

• Persimmons, of course! 2 very ripe Hachiya or 3-4 Fuyu for the bread, plus 1 firm Fuyu to slice for topping
• Eggs, 2 large

Dry/pantry ingredients:

• Flour, 1¾ cups
• Sugar, 1 cup granulated or light brown
• Avocado or other neutral oil
• Vanilla extract
• Cinnamon, 1 teaspoon
• Ginger, ½ teaspoon
• Salt, ½ teaspoon
• Baking soda, 1 teaspoon - this is crucial, make sure to use baking soda and not baking powder. The baking soda contributes not only the rise, but also interacts chemically with the tannins in persimmons that affect texture.

Optional Mix-In Ingredients

This Persimmon Bread recipe is open to all kinds of mix-ins at the end. Add up to 1 cup of:

• dark chocolate chips
• chocolate chunks
• chopped white chocolate
• nuts, if you must
• dried fruit, also, only if you must

Fold the mix-ins into the finished batter right before pouring the batter to the pan. Note that the nutritional information per serving of the recipe changes, primarily the calories and fat, when you add chocolate chips.

Ok, now look, I know it's controversial, but I'm going to go ahead say it: nuts of any kind do not belong in Persimmon Bread, or any baked goods for that matter. However, if you are inclined to add nuts, don't. Just kidding. You can add up to 1 cup of chopped nuts by folding them into the finished batter at the end.

If you add raisins to Persimmon Bread, we are no longer friends.

Make sure the Hachiya persimmons have ripened to the point that they have deepened in color to reddish orange, then skin has developed an almost glassy appearance, and are squishy to the touch. The pulp has a gel-like texture that you can easily incorporate as-is into the bread batter.

If you can only find Fuyu persimmons, pictured above on the right, you can peel them and puree them. The Persimmon will not be quite as sweet since Fuyu persimmons generally have less natural sugar in them.

Additional Ingredients Notes and Resources

1. Baking soda. The baking soda contributes not only to the rise, but also interacts chemically with the tannins in persimmons that affect texture. You cannot substitute with baking powder.
2. Sugar. Use granulated sugar (white) or light brown sugar.
3. Oil. Use any neutral flavored oil. I use avocado oil, usually this brand . If you want to use olive oil, use one that is lighter in flavor and color.
4. All-purpose flour. Use whatever all-purpose flour is the most affordable off the shelf at my local grocery store.
5. Cinnamon. Cinnamon is a common spice for baking, but is unfortunately overlooked as a superfood! Anything labeled "ground cinnamon" is fine for this recipe. But if you really want something fancy, look for "Ceylon" cinnamon.
6. Salt. I use this kosher salt for almost every cooking application (as opposed to a finishing/garnishing application). If you only have regular table salt, use half the amount in the recipe.

All other fresh herbs and produce from either the Santa Monica Farmers' Market on Wednesday, or Whole Foods Market when I can't find what I need at the farmers' market.

Instructions for How to Make Persimmon Bread

Bake the Persimmon Bread in a loaf pan for approximately 50 minutes or as muffins for 25 minutes, checking with toothpick about 10 minutes before. Cool in the pan for 10 minutes, then tip out of pan and cool completely before cutting or storing. Recommended, but I know you're going to want to try a slice right away!

Can You Use Different Pans or Sizes?

Yes, you can bake this Persimmon Bread in several different pan sizes and shapes! Part of what makes this recipe so easy is that baking in different pans doesn't require much, if any modification:

• Muffin Pan— This Persimmon Bread recipe fits perfectly in a regular 12-count muffin tin and makes perfect muffins! Grease and flour the muffin tin or line with paper liners. Divide batter evenly among cups. Bake the muffins for 18-22 minutes.
• Different Size Loaf Pan—Because this Persimmon Bread is meant to be easy, the recipe is flexible enough that you can use slightly different sized and shaped pans. An 8½x4½-inch loaf pan will yield a taller bread, and needs to bake for a longer time. Check the bread at 50 minutes and then add time in 5 minute increments until a wooden tester comes out with just a few crumbs.
• 8x8-inch Square Pan— An 8x8-inch square pan has similar capacity to a 9x5-inch loaf pan. The batter will spread out more, so you will need to decrease the baking time. Bake an 8x8-inch square for a shorter period of time, i.e. start checking the Persimmon Bread for done-ness at 30 minutes.
• 9x9-inch Square Pan—In a 9x9-inch square pan the batter will spread out even more, making a slightly thinner/flatter final product. Bake a 9x9-inch square for a shorter period of time, i.e. start checking the Persimmon Bread for done-ness at 25 minutes.

Substitutions and Variations

Persimmon Bread, as with most quick breads, is forgiving, flexible and great for customization by making ingredient substitutions or additions. I have made this recipe many times as it's presented, as well as with the substitutions and variations as noted below:

• Whole Wheat Flour - Substitute in whole wheat flour for up to 100% of the all-purpose flour to add fiber to the nutritional profile and slightly more texture to the final product. I have made this Persimmon Bread with whole wheat flour and it comes out perfectly!
• Almond Flour and Other Alt- Flours - Substitute up to half (50%) of the all-purpose flour in this recipe with alternative flours like almond flour, cassava flour, or coconut flour. If you'd like a completely wheat-free version, see the next section about making the recipe 100% gluten-free...
• Brown Sugar—Substitute up to 50% of the granulated (white) sugar in this recipe with brown sugar for similar results in texture and a slightly "warmer" brown sugar flavor.
• Reduced Sugar—You can absolutely reduce the total amount of sugar in the recipe to ¾ cup, or even ½ cup! Any less than that, however, and you will compromise the structural integrity of the bread, as sugar is not just for sweetness, but moisture and texture.
• Olive Oil or Other Oil — You can use olive oil for this recipe. For results closest to this recipe, use a "light" olive oil, or one that is fairly mild in flavor. An olive oil that's slightly peppery will complement the spicy vibe of the persimmon in this bread.

How to Make Persimmon Bread Gluten-free, Dairy-Free, Vegan

• Gluten-free - To make this Persimmon Bread gluten-free, substitute a gluten-free flour 100% for the all-purpose flour. Two commercial baking-ready gluten-free flours my gluten-free experts friends have recommended are Measure-for-Measure by King Arthur and Pamela's, both of which you can substitute into recipes 1:1.
• Dairy-free. To make this Persimmon Bread dairy-free, substitute with 5 tablespoons plant-based milk any kind + 1 teaspoon apple cider or other vinegar. You can, obviously, substitute with a store-bought plant-based buttermilk or yogurt for the regular dairy buttermilk. You can also use applesauce, which will slightly change the flavor, but provides the required acid!
• Vegan - To make this recipe vegan, make the buttermilk sub above, and use an appropriate plant-based egg substitute or a flax egg, which is made with ground flax seeds and water. I would not leave the egg alternative out completely.

Best Mix-ins for Persimmon Bread

As noted above, additional mix-in ingredients at the end are great for customizing your Persimmon Bread. Add up to 1 cup of any of the following into the batter at the end, with the understanding that additions will change the nutritional profile of the final recipe. Just fold into the final batter until well incorporated:

• dark chocolate chips or chopped chocolate chunks
• white chocolate chips or chunks
• chopped toasted nuts of any kind like almonds, pecans, pistachios, or walnuts
• chopped dried fruit like dried cranberries, dated, dried figs, dried plums or raisins

Tools and Equipment

As I always say, you don't need any special equipment to make almost any recipe. However, that's not to say there are a couple of gadgets and tools that might make it a LOT easier to get Persimmon Bread from your pantry to plate.

• 9x5-inch Loaf Pan
• 8x4-inch Loaf Pan
• Angled Measuring Cups.
• Parchment Paper.
• Mini ¼-cup liquid measuring cup
• Glass mixing bowls.
• Sturdy Whisk.
• Mini whisk
• Glass storage container with airtight lids, perfect size for storing leftover Persimmon Bread and Muffins!

Advance Prep, Leftovers, and Storage

Persimmon Bread, like all quick breads and muffins, are perfect for making ahead and eating over the next few days or freezing and re-heating. In fact, it's worthwhile to make two loaves at once if the oven's going to be turned on anyway. You can eat one loaf now and freeze one for later. To store Persimmon Bread, cool bread completely. Like completely. At least one hour, maybe two. Then to store:

1-2 Days. Store persimmon bread, as a loaf or sliced into individual servings, at room temperature in an air-tight container on the countertop for up to one day, maybe two days as long as it's not too hot and humid in the house.

Up to 5 Days. Store persimmon bread, as a loaf or sliced into individual servings, for up to 5 days in the refrigerator in an air-tight container.

Up to 3 Months. Slice bread into individual servings. Wrap each slice in a piece of parchment paper to protect from freezer burn and to keep slices from sticking together. Place slices in an air-tight zipper-top bag and remove as much as air as possible. Remove individual slices from freezer, unwrap parchment paper, and re-heat in a toaster oven (best option). You can also microwave the frozen Persimmon Bread, but the texture will be slightly sticky.

What to Serve with Persimmon Bread

A generous slice of Persimmon Bread by itself is a perfect light breakfast or snack! If you like to make it a little more of an occasion, here are some great suggestions for what and how else to serve with Persimmon Bread:

• Slather a slice, heated, toasted or not, with thick yogurt or labneh, and a tart jam or fruit to balance the sweetness of the persimmons
• Spread a slice with nut butter
• Top the entire loaf with this Cream Cheese Frosting to transform your Persimmon Bread into a dessert

What to Do with Persimmons? The Best Recipes

This Persimmon Bread uses about 2 Hachiya persimmons. Here's what to do with the rest of the persimmons you "foraged" from your neighbor's tree:

Easiest and Quickest Quick Breads for Fall and Winter

Food for Afterthoughts

Sometimes it’s easy to figure out what to cook or bake with a given ingredient. Either it’s totally typical of a certain food, or you have your own particular way that you always like to eat it. Basil? That just screams pesto. Potatoes? I loooove them mashed. (French fries don't count for potatoes. They are a food group all their own.)

Persimmons though? First of all, what even are persimmons? If you already know, persimmons are kind of a specialty fruit here in the US, partially because they're not really native to the land here, and mostly because they really and truly are just special. Persimmons are a vibrant orange-colored fruit native to Asia, particularly China and Japan, where they have been cultivated for thousands of years. They are very sweet to taste with a glycemic index that ranges from 50-60, about the same as a mango, have a slippery texture similar to mango, and a mild fragrance that's unique to themselves.

There are many varieties of persimmons, but the most common are the Fuyu persimmon and the Hachiya persimmon.