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The Ultimate Moist & Easy Persimmon Bread Recipe (Better Than Store-Bought)

Close-up of two moist, orange-hued slices of persimmon bread on a white plate.
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This recipe delivers an incredibly moist and flavorful quick bread using ripe persimmons. It is simple to make and tastes better than any store-bought loaf, perfect for autumn, winter, or holiday baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup ripe persimmon pulp (about 3–4 Fuyu or 2 Hachiya persimmons)
  • 1/2 cup buttermilk
  • 1 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. In a small bowl, mix the persimmon pulp and buttermilk together.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Gently fold in the persimmon pulp mixture until incorporated. If using, fold in the chopped walnuts.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Use very ripe persimmon pulp for the best moisture and flavor. If using Hachiya persimmons, they must be completely soft and jelly-like before pureeing.
  • For a spiced variation, add 1/2 teaspoon of ground ginger to the dry ingredients.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://mdlatdmm.com/easy-moist-persimmon-bread-recipe/