Easy Persimmon Quick Bread

Easy Persimmon Quick Bread

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 10 servings
Nutritional Guidelines (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.)

This easy persimmon quick bread recipe is made with butter, not oil as other quick breads are. There are no cinnamon-y spices in this moist cake, which lets the true fruit flavor come through.

Use persimmons when they are very ripe, almost gelatinous, for best results. Otherwise, their astringent qualities will have you puckering. 

Persimmons are available April through June and September through December in most markets.

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