Tulo

Persimmon Bread Recipe

A moist, spiced quick bread made with fully ripe Hachiya persimmon purée, similar in texture to banana bread.
Photo by Alesia Kozik on Pexels

Only a fully soft, jammy Hachiya persimmon purée works here, its natural pectin and sugar keep the loaf moist the same way overripe banana does in banana bread, while an underripe or Fuyu persimmon lacks both the softness and the astringency-free sweetness the batter needs.

Prep
15 min
Cook
60 min
Total
90 min
Servings
10

Ingredients

Servings10
  • 2 large Hachiya persimmons, fully soft and ripe, pulp scooped
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup neutral oil
  • 2 large eggs
  • 3/4 cup chopped walnuts or pecans (optional)

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Instructions

  1. 1Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. 2Scoop the pulp from the fully ripe persimmons and purée or mash until smooth; you should have about 1 cup of purée.
  3. 3Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
  4. 4In a separate large bowl, whisk the sugar and oil together, then beat in the eggs one at a time.
  5. 5Stir the persimmon purée into the wet ingredients.
  6. 6Fold the dry ingredients into the wet just until no streaks of flour remain, then fold in the nuts if using.
  7. 7Pour into the prepared loaf pan and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
  8. 8Cool in the pan for 10 minutes, then turn out onto a rack to cool completely before slicing.

Tips & variations

  • Fuyu persimmons don't substitute well here, they stay firm rather than turning into soft, spreadable pulp, so the batter's texture depends on using ripe Hachiya.
  • Add a half cup of chocolate chips or dried cranberries for a different flavor profile.
  • Persimmon pulp freezes well, so ripen a batch of Hachiya persimmons in season and freeze the pulp to make this bread months later.

Storage & reheating

Store wrapped at room temperature up to 3 days, or refrigerate up to a week. Freezes well, wrapped tightly, for up to 3 months. Serve at room temperature or warm individual slices briefly in the microwave or toaster oven.

Nutrition

A moderately sweet quick bread; the persimmon purée adds natural sweetness and moisture alongside the added sugar.

Tips from the Tulo kitchen

  • A Hachiya persimmon isn't ready until it looks almost overripe, wrinkled skin and a very soft, jelly-like give are good signs, not bad ones, for this recipe.
  • Test doneness in the very center of the loaf, persimmon bread's moisture can make the middle look done on top before it actually is.

FAQ

Can I use Fuyu persimmons instead of Hachiya for persimmon bread?

Not well. Fuyu stays firm rather than turning into soft pulp, which this batter is built around. Hachiya, left to ripen until very soft, is the right variety for this recipe.

How do I know when a Hachiya persimmon is ripe enough to use?

It should feel almost fully soft and jelly-like when gently squeezed, with wrinkled, translucent-looking skin. An underripe Hachiya is strongly astringent and unpleasant to eat or bake with.

Can I freeze persimmon pulp to use later?

Yes, scoop the pulp from ripe Hachiya persimmons and freeze it in an airtight container or bag for up to several months, then thaw before using in this recipe.

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