Description

This Ultimate Persimmon Bread Recipe delivers a perfectly moist, tender crumb packed with fall flavor. Made with ripe Fuyu persimmons, warm cinnamon, and crunchy walnuts, this easy two-loaf recipe is the cozy, aromatic bake every home baker needs. Each slice is rich, soft, and bursting with seasonal sweetness — perfect for breakfast, dessert, or gifting.

Ingredients

Scale

Wet Ingredients:
2 large eggs, room temperature
1 cup granulated sugar
1 tablespoon vanilla extract
3 cups Fuyu persimmon puree (about 1½ lbs fresh persimmons)
10 tablespoons unsalted butter, melted
Dry Ingredients:
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups all-purpose flour
Mix-ins:
1½ cups toasted walnut pieces
1 cup raisins
Optional Substitutions: Pecans, almonds, dried cranberries, or coconut sugar.

Instructions

Preheat & Prepare: Preheat oven to 350°F. Grease two loaf pans with butter. Toast walnuts for 3–4 minutes until fragrant.
Make Persimmon Puree: Remove tops from Fuyu persimmons, quarter, and blend until smooth and lump-free.
Mix Wet Ingredients: In a large bowl, whisk eggs, sugar, and vanilla until lightened. Stir in persimmon puree and melted butter until combined.
Combine Dry Ingredients: In a separate bowl, sift baking soda, salt, and cinnamon. Gradually whisk into wet mixture. Add flour in stages, mixing just until blended.
Fold in Mix-ins: Gently fold in toasted walnuts and raisins using a rubber spatula.
Bake: Divide batter between loaf pans. Bake 45–50 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a healthier version, replace half the butter with Greek yogurt or mashed banana and reduce sugar to ¾ cup. For gluten-free loaves, use a 1:1 gluten-free flour blend with xanthan gum. Bread freezes beautifully — wrap tightly and store for up to 3 months. To reheat, warm slices in the oven or toaster for a fresh-baked taste.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Baking
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185
Sugar: 18g
Sodium: 150mg
Fat: 6g
Saturated Fat: 3g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: persimmon bread, fall baking, moist loaf recipe, persimmon dessert, easy bread recipe, walnut raisin bread