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Perfect Persimmon Bread Recipe - Better Than Banana Bread!

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 2 loaves (about 24 slices)
Course: Baking
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

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.

Method
 

  1. Preheat & Prepare: Preheat oven to 350°F. Grease two loaf pans with butter. Toast walnuts for 3–4 minutes until fragrant.
  2. Make Persimmon Puree: Remove tops from Fuyu persimmons, quarter, and blend until smooth and lump-free.
  3. Mix Wet Ingredients: In a large bowl, whisk eggs, sugar, and vanilla until lightened. Stir in persimmon puree and melted butter until combined.
  4. 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.
  5. Fold in Mix-ins: Gently fold in toasted walnuts and raisins using a rubber spatula.
  6. Bake: Divide batter between loaf pans. Bake 45–50 minutes or until a toothpick inserted in the center comes out clean.
  7. 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.