Easy Persimmon Quick Bread

Easy Persimmon Quick Bread

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 10 servings
Nutrition Facts (per serving)
304 Calories
17g Fat
35g Carbs
5g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 304
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 36%
Cholesterol 115mg 38%
Sodium 304mg 13%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 7%
Protein 5g
Calcium 47mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You might have seen bright orange persimmons pop up at the grocery store or the farmers’ market in the fall and weren’t quite sure what they are and how they are used. Knowing that these fruits are delightful in baking, you might pick some up next time. Persimmons add a pumpkin-like flavor, color, and moisture to baked goods like this easy persimmon quick bread. 

However, not all persimmons are equally suitable for baking. The preferred persimmons for baking are Hachiyas, which have an elongated, oval shaped. The other commonly found type are Fuji persimmons, which are round and squat and better suited for eating raw. 

Besides using the right type of persimmons, it is also important to wait until they are very ripe, almost gelatinous and to the point of melting. Hachiya persimmons need to be so ripe that if this was any other fruit, you’d think they are overripe. In their unripe state, hachiya persimmons are highly astringent and will make your mouth pucker. If the persimmons aren’t quite ripe when you buy them, let them ripen at room temperature. 

Similar to making pumpkin bread, the persimmons are pureed for this recipe but there is no cooking involved. What also distinguishes this quick bread from pumpkin bread is that it does not include any of the typical fall spices in this recipe, such as cinnamon, as they would overpower the mild taste of the persimmons. 

On the other hand, toasting the walnuts before adding them to the batter improves their flavor and gives them a nuttier taste. 

This quick bread is made with butter, more like. cake and richer than other quick breads which are often made with oil.

Ingredients

  • 1/2 cup butter (room temperature)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 large eggs (room temperature)
  • 3 ripe persimmons (peeled and puréed)
  • 1 tablespoon water
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup walnuts (chopped)

Steps to Make It

  1. Gather the ingredients.

    Easy Persimmon Quick Bread ingredients

    The Spruce / Diana Chistruga

  2. Heat oven to 350 F. Lightly coat a 9x5x3-inch loaf pan with cooking spray.

    grease loaf pan

    The Spruce / Diana Chistruga

  3. In a large bowl, cream together butter and sugar until fluffy. Mix in vanilla.

    butter, sugar and vanilla mixture, beat together with a hand mixer

    The Spruce / Diana Chistruga

  4. Add eggs one at a time, beating well after each. Add persimmons and water, mixing until thoroughly combined.

    butter, sugar, egg and persimmon mixture beat together with hand mixer

    The Spruce / Diana Chistruga

  5. In a separate medium bowl, whisk together flour, salt, and baking soda.

    flour, salt, and baking soda in a bowl

    The Spruce / Diana Chistruga

  6. Add flour mixture to batter along with nuts. Mix until smooth.

    persimmon bread batter in a bowl

    The Spruce / Diana Chistruga

  7. Pour batter into prepared loaf pan. Bake 50 to 60 minutes or until toothpick tests clean.

    Easy Persimmon Quick Bread in a loaf pan

    The Spruce / Diana Chistruga

  8. Remove from oven and place on a cooling rack for 10 minutes. Then run a knife around the edges of the bread. Invert pan onto a cooling rack. Turn the quick bread on its side and allow to cool completely before cutting.

    Easy Persimmon Quick Bread in a loaf pan on a drying rack

    The Spruce / Diana Chistruga