Persimmon Bread

5 from 4 votes

This easy persimmon bread recipe yields a moist, warmly spiced loaf with just one bowl and about 15 minutes of prep.

Course bread, Breakfast, Brunch

Cuisine American

Keyword easy persimmon bread recipe, james beard persimmon bread, persimmon bread, persimmon bread recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaf (about 12 slices)

Calories 348kcal

Preheat oven to 350°F. Grease an 8 ½ x 4 ½ inch (or 9 x 5-inch) loaf pan; set aside. In a large mixing bowl, whisk together flour, sugar, salt, baking soda, nutmeg, cinnamon, and cloves.
Make a well in the center and add the melted butter, eggs, apple cider, persimmon puree, and vanilla extract. Stir just until combined – do not overmix.
½ cup (1 stick) salted butter, , 2 large eggs, , ¼ cup apple cider, 1 cup persimmon puree, 1 teaspoon vanilla extract, 1 cup chopped walnuts or pecans, , 1 cup raisins or dried cranberries,
Fold in the nuts and raisins, if using.
Transfer batter to the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil after the first 45 minutes if the bread starts to get too dark on top before it’s done.

For this recipe, you'll need 1 cup of persimmon puree from about 2-3 very ripe, soft persimmons. I prefer the non-astringent fuyu persimmons, which are squat like a tomato and turn a deep orange color when fully ripe. Other varieties will also work -- as long as they're very soft and sweet! To make the puree, just peel the persimmons, cut off the green tops, and purée the pulp in a food processor or blender.
Recipe adapted from the book, Beard on Bread.