Skip To Main ContentMasterClass logo
|Articles
At Work
Log In
Sign Up
Food

Persimmon Bread Recipe: Tips for Making Persimmon Bread

Written by MasterClass

Last updated: May 4, 2022 • 3 min read

Save the very ripest Hachiya persimmons for a loaf of spiced persimmon bread.

Learn From the Best

Sign Up

What Is Persimmon Bread?

Persimmon bread is a seasonal sweet loaf made with flour, sugar, eggs, butter, and persimmon pulp. Recipes may include warm spices like allspice, clove, cinnamon, aromatic liquor like whiskey or apple brandy, chopped nuts, and dried fruit. Like other quick breads, such as banana bread or pumpkin bread, persimmon bread relies on chemical leavening agents like baking powder and baking soda for its rise.

There are two main types of persimmons. Non-astringent Fuyu persimmons have crisp flesh and a mild flavor similar to apples and are great for snacking. Ripe Hachiya persimmons, which have a jammy sweetness and notes of brown sugar, honey, apricots, and raisins, are ideal for persimmon bread.

4 Tips for Making Persimmon Bread

Once you’ve gotten your hands on some ripe Hachiya persimmons, here’s what to know about making persimmon bread:

  1. 1. Use ripe persimmons. Hachiya persimmons are only edible once they ripen to a soft, jelly-like consistency. Use fruits that feel very soft to the touch; otherwise, the purée and the bread will taste bitter. If you’re processing a large batch of ripe Hachiyas, freeze the purée until you’re ready to use it. For easy thawing, portion purée into one- or two-cup containers. Not all Hachiyas feature a seed, but many do, so double check your purée before using.
  2. 2. Add dried fruit or chopped nuts to preference. Softer nuts like pecans or walnuts add texture throughout the loaf, while dried fruits like dried cranberries or sour cherries lend a tart, contrasting sweetness. Alternatively, add notes of caramel with finely chopped dates.
  3. 3. Bake into mini loaves or muffins. Persimmon bread makes an ideal gift around the holidays. For easier gifting or batch-baking, portion the batter into lightly greased and floured mini loaf pans or muffin trays.
  4. 4. Store tightly wrapped persimmon bread in the freezer. Let persimmon loaves cool to room temperature before wrapping them in plastic wrap and storing them in resealable freezer bags. Properly stored persimmon bread will last up to six months in the freezer.

Spiced Persimmon Bread Recipe

email recipe
3 Ratings | Rate Now

makes

1 9x5-inch loaf

prep time

20 min

total time

1 hr 20 min

cook time

1 hr

Ingredients

Note: Total time does not include 10 minutes of inactive time.

  1. 1

    Preheat the oven to 375 degrees Fahrenheit.

  2. 2

    Lightly grease a 9x5-inch loaf pan and line with parchment paper.

  3. 3

    Remove the stem and leaves from the persimmons and cut them in half.

  4. 4

    Remove any seeds if needed and place the persimmon halves in the bowl of a food processor.

  5. 5

    Blend the persimmons into a smooth purée.

  6. 6

    Measure out 1 cup of persimmon pulp and set it aside.

  7. 7

    In a small saucepan, brown the butter over medium heat, stirring and swirling often to prevent scorching, about 4 minutes. Set the brown butter aside to cool slightly.

  8. 8

    In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, ground spices, and salt and whisk well.

  9. 9

    In a separate medium bowl, whisk together the persimmon purée, bourbon (or cider), egg, vanilla extract, and brown butter until uniformly smooth.

  10. 10

    Make a well in the center of the flour mixture.

  11. 11

    Add the wet ingredients to the well in the dry ingredients and mix just until no floury streaks remain.

  12. 12

    Add the diced dates and nuts, if using, and stir to distribute evenly.

  13. 13

    Pour the batter into the prepared loaf pan.

  14. 14

    Bake the loaf until the center is domed and golden brown and a toothpick inserted into the center of the loaf comes out with a few moist crumbs clinging to it, 50–60 minutes.

  15. 15

    Remove the loaf from the oven and let it cool for 10 minutes before slicing.

Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordron Ramsay, Chef Thomas Keller, Mashama Bailey, and more.