Persimmon Bread Recipe
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My parents in Idaho and my in-laws in California both have persimmon trees (even though according to every tree expert, persimmon trees don’t grow in Idaho, but Mom babied her two trees and this year there are probably 100 beautiful persimmons on their branches).
We love persimmons but up until this persimmon bread recipe, we were just eating them fresh. Have you tried them yet? They kind of taste like sweet pumpkins/apples – super delicious! It’s no wonder many Russian and Ukrainian people are smitten with them.
One of my readers, Janna A., generously shared this recipe with me last year but we didn’t have any persimmons at that point so I held on to the recipe until persimmons were back in season. I love this recipe as much as Vadim’s very popular banana bread.
The verdict: this one’s a keeper (in a make again and again sort of way)! It’s soft and moist, and every slice is studded with walnuts and raisins.Thank you Janna for this treasure of a recipe! Also, who wants to win a blendtec blender?? There’s one up for grabs at the bottom of this post. Humungo thanks to Blendtec who sponsored the giveaway!
Ingredients for Persimmon Bread:
2 large eggs, room temperature
1 cup granulated sugar
1 Tbsp real vanilla extract
3 cups fuyu persimmon pureed (a little over 1 1/2 lbs)
10 Tbsp unsalted butter, melted
2 tsp baking soda, sifted to make there aren’t lumps
1/4 tsp (generous pinch) of salt
2 tsp cinnamon
3 cups all-purpose flour *measured correctly
1 1/2 cups walnut pieces, toasted
1 cup raisins
*To measure flour, scoop into the measuring cup with a spoon & scrape off the top
*Watch our easy video tutorial on how to measure correctly
How to Make Persimmon Bread:
Prep: Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden then cool to room temp.
1. Remove tops of persimmon with a butter knife (I’ve broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree (I use this blendtec to do it super fast). I love pureeing stuff in my blender because there aren’t as many parts to wash as with a food processor and it’s super fast resulting in a perfect puree).
2. In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in 3 cups persimmon puree and the melted butter (p.s. I did this in my mixer but you can totally whisk by hand).
3. Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Whisk in 3 cups flour until blended.
4. Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between buttered loaf pans. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.
So moist, soft and yummy. It’s a perfect breakfast or anytime bread! If you can’t make it right now, make sure to pin this recipe for later. You’ll thank me later ;),
Persimmon Bread Recipe
Ingredients
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 Tbsp real vanilla extract
- 3 cups fuyu persimmon pureed, a little over 1 1/2 lbs
- 10 Tbsp unsalted butter, melted
- 2 tsp baking soda
- 1/4 tsp generous pinch of salt
- 2 tsp cinnamon
- 3 cups all-purpose flour, *see note below on measuring
- 1 1/2 cups walnut pieces, toasted
- 1 cup raisins
Instructions
Prep: Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.
- Remove tops of persimmon with a butterknife (I've broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree in a blender.
- In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
- Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
- Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for 45 - 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
THE GIVEAWAY (ended)
One of you lucky ducks will win a Blendtec Designer 725 series blenda (that’s ‘cool’ for blender) and a bonus twister jar to go with it. I’m telling you this blender is a bad mama jama (that’s ‘cool’ for awesome – y’all better get with the ‘cool’ program so I don’t have to keep interpreting things for you, k?). Blendtec makes the fiercest blender I know of and it’s awesome for more than just smoothies. You can make soups, baby food, nut butters, whipped cream, ice cream, dips, this persimmon bread, juice,.. it’s a veeeeery long list.
To thank Blendtec for sponsoring the giveaway, be sure to give them a virtual high five by following them on Facebook and Instagram.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Would it be ok if I subbed chocolate chips for raisins. We dont like raisins. Also how long would it take to bake into mini loaves.
One of readers shared that they used a bit of chocolate chips instead of raisins and enjoyed it!
Just verifying…No need to peel skin off of the persimmons?
Thanks!
Hi Valerie! That’s correct.
Great recipe. Bread turned out like the pictures. My family enjoyed a little after dinner. I added a 1/3 spoon of ground cloves and ground nutmeg. Barely noticeable in bread. I don’t bake very often but this was easy to make and I am happy with the results!
That’s great, Kathy! Thank you for the feedback.
Made this recipe exactly as written (except I had no raisins so I subbed dried cranberry). Both loaves turned out perfect! Once I made a similar recipe but neglected to split into two pans, the center of my loaf caved in….perhaps that is what happened with some of the other users? Would recommend sticking to the raisins as suggested instead of cranberry, as they dominated the flavor and the raisin would be more subtle. Thank you for always making tried and true recipes for me!
Hi Jacie! You’re very welcome. I’m so glad you loved it.
Really delicious, moist spice bread. Two comments: I doubled the recipe, and perhaps because I had four loaves in the oven, it took more like 55-60 minutes to cook through. Also, the prep time listed is wildly unrealistic. Between slicing and pureeing the persimmons, toasting the walnuts, getting the eggs close to room temperature, and all the rest, I’d say prep took closer to 45-50 minutes. Still, a great recipe with good outcomes! Thank you.
Thank you for sharing, Kris!
I don’t know what went wrong, but this recipe did not turn out for me. I ended up throwing both loaves away, as they were like jello in the center after cooking them for more than an hour.
HI Bob, did you use a different variety of persimmon? There are 2 types – make sure you are using the correct one.
Hi I made the persimmon bread but my bread came out dark like a choc cake is it because there is 2teaspoons of baking soda in it
Thanks Audrey
Hi Audrey! Yes, it’s a reaction between the pigments in the persimmon and the alkaline baking soda in the batter that creates browning.
Would figs that I have in freezer be ok to substitute for persimmons, or do you think they would be too moist? Have never made fig bread before.
Hi Carol, to be honest, I haven’t tried that with figs to advise on the outcome. If you experiment, let me know how you liked the recipe.
I tried doing the Persimmons Bread but the persimmons I used are not the FUYU persimmons so the bread sort of sunk in the middle.
I baked it for 47 minutes is that why it sunk
Oh no, I recommend using the exact ingredients in the recipe especially on your first try because that is proven to work.
I tried this tonight making one 9×5 and 4 mini loaves. I used dates in place of the raisins as my grandkids will not eat anything with raisins. I followed the directions using the comments to help. This is a subtle, but delicious bread. I am very happy with my efforts. I had no difficulty with collapsing loaves or undercooking. The only tweak I made besides the dates was adding a scant 1.5 T of All Purpose Flour as the dough seemed very wet. This took care of it and I am pleased! Thank you for sharing this wonderful recipe! I have never made anything with persimmons before, always just ate them raw. This is a lovely addition to my recipe file!
Thank you for sharing that with us, good to know that you like the result!
Just had my first slightly warm slice and it was excellent. Used melted smart balance, Fuyu persimmons, they were not puréed, more like heavily grated from my mini food processor, used about three and a half medium size, with baking soda mixed in, sprayed loaf pans and put parchment paper on bottom, and sprayed again. No sticking! Put my usual homemade cinnamon sugar mix on top of loaves before baking. I do this for all fruit breads and pies. Baked in convection oven at 325 for about 55 minutes after checking every five minutes from 45 on. The melon ball trick, sharp side, from an earlier commenter, worked great for cutting off tops of persimmons. Did NOT peel persimmons, which I loved and definitely didn’t need to. Used regular raisins. If I wasn’t on a diet I would go back and cut myself another slice! Thanks for the yummy recipe!
Thank you for your detailed feedback, Nancy. We appreciate you sharing this with us and we’re glad you love the recipe!
Love this recipe! I used pecans instead of walnuts, and dried blueberries instead of raisins. Replaced half of the sugar with monk fruit and half of the flour with almond flour. I was rescuing some super ripe persimmons, so I used 1/2 cup less because some of the comments seemed to indicate it may be too much moisture and you said yours were firm. I also baked at 325 convection for 45 minutes and it was a bit more toasted, but still well baked. Love the texture from the persimmons, and the extra flavor from the berries and nuts!! Thank you!
Hello Mary Ann, thank you for sharing some of the changes that you made, I’m happy to know that it turned out great!
I advice caution in trying this recipe. I followed the recipe exactly and I was very disappointed with the result. Even though it was cooked all the way through, the texture was off and unappealing. On top of that it was very bland. I ended up having to throw both loaves away (wasting ingredients and my time).
Hi Wendy, a couple of things to consider – make sure your persimmon is ripe. if they are firm, they won’t puree properly and won’t taste as sweet in the bread. Also, check your baking soda to make sure it is not expired or it won’t rise correctly and the texture will be off. Lastly, be sure you are switching baking soda for a baking powder since those don’t substitute straight across. I hope that helps to troubleshoot. Oh one final thing, make sure to use the correct variety of persimmon. There is a variety that tastes very chalky and weird and should be avoided in this recipe.
Thanks for your response. As stated in the recipe, I used Fuyu persimmons but it would be helpful if the recipe included that they be ripe, and what you mean by ripe. Yes, I used fresh baking SODA. As I said, the bread was cooked all the way through, so I don’t believe this to be a baking soda issue.
This is the absolutely the best persimmon bread recipe! Everything is well-balanced…not too sweet and the flavors are well-blended!
That’s just awesome! Thank you for sharing your wonderful review, Dave!
Natasha, when you said melted butter..should I let it melt naturally until really soft or can I put it in the microwave to melt. thank you.
Hi Azucena, I use the melt butter feature in my microwave. You can also use the stovetop method.
This is by far my favorite fruit bread recipe. I’ve used it with apples, bananas, loads of persimmon bread (we have two trees) and others with and without nuts.
It’s perfect everytime.
Glad you always love this recipe, Maria!
Do the fuyu persimmons need to have the skin removed before being pureed? It does not say in recipe. Less work the better:)
Hi Walter, No peeling required 😃.
Thank you for specifying this. I have seen several recipes that call for peeled, but those that call for puréed do not specify i they are peeled. I have fallen in LOVE with persimmons after making a pie and cheesecake with them.
I made this recipe exactly as is. I checked it several times with a toothpick. It came back clean. But after I took it out, it collapsed and was raw on the inside. I had checked my oven temperature and it was fine. I was looking forward to eating this. I’m afraid to try it again.
Hi Brenda, I haven’t had that experience, but I’ll do my best to troubleshoot – make sure you haven’t subbed baking powder instead of baking soda (one reader accidentally did that and experienced a similar result to what you are describing). Did you make sure to put it into a fully preheated oven? Lastly, with the toothpick test, make sure to insert it into the center or thickest part of the loaf for an accurate test.
My bread was delicious but overly moist. My persimmons were very soft, which may be the cause. I used 3 cups pureed persimmon. Please confirm whether the 3 cups measure of fuyu persimmon is the measurement after it is pureed, rather than before it is pureed.
Hi Christing, yes, it’s 3 cups of the persimmon puree: “Mix in 3 cups persimmon puree”. I hope that helps.
I have made this twice. Both times I can never get it done without nearly burning the sides and cooking it way longer. What am I doing? Help!!
Hi Stephanie, it sounds like your oven may be running too hot. I recommend it is properly calibrations and you’re not using convection mode.
Love this idea, Can you use dried cranberries instead of the raisins?
Hi Meggan, yes, dried cranberries will work great in this persimmon bread! I hope you love it!
I have never baked with or eaten persimmons. I was gifted some Fuyu persimmons. I read the recipe comments before beginning than proceeded with caution. I didn’t change any of the ingredients just some of the directions. I cleaned, removed tops & seeded the persimmons. Put the quarters into blender with the baking soda, then set aside after pureeing. The puree
thicken (good thing). Next toasted my walnuts & melted the butter (so would be cool). Followed directions for mixing per recipe with the exception of baking soda as that was already added. Once completed I divided into (2) 8.5×4.5×2.5 loaf pans sprayed with Crisco Professional Release spray. Baked at 350* for 45 minutes then checked. The bread becomes fragrant early on in baking which is deceiving as that is usually an indication it is close to being done. It’s not & that might be the reason for sinking loaves – it’s under baked. I looked for the top to crown and crack a little. Then I checked at 45 minutes. It was still a little moist so I let it go for another 5 minutes. At that point I removed from oven. Total bake time for me was 50 minutes. Will vary from ovens so look for the crack on top of bread before checking and do clean toothpick test. Don’t depend on looks or smell. If you look close at authors picture there is a crack on top of the loaf as well. Hope this helps.
Thank you for sharing your experience and some tips for this recipe. That is so helpful and we appreciate it!
Aloha Natasha, I just used your recipe to make a black sapote bread. Since black sapote is a part of the persimmon family, I thought it would be a fair substitution. I only used 1.5 cups of the black sapote, and only added a small amount of chocolate chips rather than nuts and raisins, and it came out so moist and delicious! It was hard to find recipes for this fruit, so mahalo nui!
Thank you so much for sharing that with me, Heather! I haven’t tried that substitution before, sounds amazing!
Hi Natasha. I’ve made this recipe four times in the last month. (Persimmons are ripe in my neighborhood.) The first time it was a smashing success. I posted a photo on FB. Lots of likes. The last three times, however, the bread has not fully cooked in the center, and has fallen while cooling. After the second fail, I bought an oven thermometer. Sure enough, twenty degrees lower than set. I thought I had solved the problem. But this time, with the temperature correct, the same thing. Soggy middle. Tastes great, but… Is it possible to have persimmons that are too ripe? These are basically water balloons. Something else? Thanks.
Hi Jim, that could be possible that it’s too much moisture if they are very overripe. Thank you for sharing your helpful review.
Been following you for awhile! I just love your personality on your videos! I finally made one of your recipes! My neighbor gifted me with a huge bag of hachiya persimmons. I used this recipe to make muffins. I baked them for 33 minutes and they came out perfect!
I’m so glad you gave these a try. Thank you for that wonderful review, Joann!
Tried this recipe tonight for my first time baking with persimmons. I had the other type of persimmons on hand and it would have been a bit sweeter if I had waited a few more days for them to all fully ripen. I am not a persimmon fan but my boyfriend is and he said it was tasty. I made it without raisins or walnuts, and it still made the house smell wonderful!
Hi Elaine, I’m so glad you enjoyed it!
Hi, can you freeze persimmon bread? If so, how long can you freeze it? Thank you.
Hi there, I honestly can’t remember if we have frozen this in the past (we make so many loaves!) but it should freeze well as the texture is similar to banana bread which freezes well.
It was quite moist and filling but I would put the flavor as bland. Almost none of the persimmon is detectable so you are mostly just getting a coffee cake like flavor.
Hi Sophie, for the best persimmon flavor, be sure to use ripe persimmon which will also taste sweeter.
You don’t mention the seeds. The fuyus I pick have very large seeds that need to be removed.
Hi Pam, if you see any large seeds when you cut them into pieces, remove those. Not all persimmon have seeds, but when they do, they are usually large and black so they are easy to spot.
When I ate my first slice of this bread I felt like it needed something. Thirty minutes later I had another slice and felt it was good just the way it was. I don’t like overly sweet things and feel like the sweetness was just right for me. I substituted the eggs with an egg replacer and craisins instead of raisins (I do not like raisins). Instead of all walnuts I made it a mixture of pecans and walnuts. I will be making this again, I have plenty of persimmons to puree from my tree.
I don’t know what size pans you used but both of mine are different sizes and did not cook in the 40-50 time periods. For anyone that has that issue it’s ok just put it back in the oven and check on it every couple of minutes until the toothpick or knife come out clean. I started checking on the loafa at 40 minutes and kept checking on them every 10 minutes. One dark metal pan took 60 minutes to bake, the other was a larger glass pan that took 1 hr 10 mins. I also weighed the batter in the pans so I could try to get them as even as I could but the glass one had about 130g more of batter so of course it took longer to bake.
Hi Julia, thanks for sharing your experience making this recipe, you shared some great tips with us, we appreciate it!
I made it last night. Was a total flop. Don’t know what happened !! I’m eating a piece now. The middle is like pudding. Looks nothing like your picture.
Hi Ruby, double-check that your leavening is active. Also, did you do the toothpick test to check for doneness? Using a different sized pan could have caused that and also some ovens run low and just need a little longer baking time in the oven. I hope that helps.
Hi, has anyone tried almond or coconut flour, rather than all purpose? I’ve read a few other substitutions, but none about changing up the flours (so far). Thanks!!
Looking fwd to trying this ASAP before all the persimmons are gone from the store.
Hi Michelle, I have not tried that substitution but here is what one of our readers wrote: “I hadn’t read the reviews. I just made it, and tried to follow the recipe. I had to substitute maple syrup for the vanilla because I was out. I also but 2 1/4 cup of flour and 3/4 cup of coconut flour because I ran out. Anyway way, it turned out great. I had no problems. I was so happy my persimmons were used. By the way, I used 9 persimmons.””
I’m so glad I tried your recipe. My first attempt at persimmon bread and I’m thrilled. I found the persimmons at Costco. I used half for a salad, and the other half (6) for your bread after a few more days of ripening. I used four mini-loaves, and one regular loaf pan and the batter was perfect for filling them all. Off they go for little Christmas presents for my neighbors!
Thank you for sharing that awesome review with me, Gail! I’m so happy you enjoyed it & I bet your neighbors will appreciate the gesture!
My first attempt at persimmon bread and I’m thrilled. I found the persimmons at Costco. I used half for a salad, and the other half (6) for your bread after a few more days of ripening. I used four mini-loaves, and one regular loaf pan and the batter was perfect for filling them all. Off they go for little Christmas presents for my neighbors!
That sounds like the perfect holiday treat for you and your neighbors!
Do you leave the skin on them ?
Hi Kim, With fuyu, you can leave the skin on, the entire thing is sweet and useable for puree. If you test the other kind of persimmon, let me know how it goes. Again, without testing it myself, I can’t say exactly how it will work out.
I never baked with persimmons before but I live in Italy and this is the season and I have a crate of them. So, I tried your recipe first and now I will hoard all the persimmons I can get and then freeze the bread. It was the perfect texture and taste and I would give it 6 stars if possible. It needed a longer baking time because I made it in a plumcake pan which is longer than a loaf pan but it is to die for. Thanks so much for making my first persimmon experience a success.
I am so happy to hear that you loved this recipe! Thank you so much for sharing your experience with us, Alicia.
Hi, I just want to make one loaf instead of 2 (Its just me&my husband). How much of everything would I need? Can you do the recipe for 1 loaf?
Hi Julie! You can halve the recipe!
I assume the Fuyu persimmons should be quite ripe? Do they get pretty soft? I was just gifted a bunch but they are light orange and very hard; I have them ripening in a bag with bananas.
Hi Deanne, they should be ripe and at least somewhat soft. If they are very hard, they would need time to ripen and soften.
Made a single loaf (cut your ingredients in half), used half whole wheat flour and pecans. Delicious. I did need to cook it at least 10-15 mins longer than the recipe said, even though my toothpick came out clean. I’d like to try this as muffins.
Nice one! Thanks for sharing that with us, please let us know how it goes if you try to make this as muffins!
This was very good, thanks! I substituted some of the sugar for applesauce and some honey, I fully substituted the butter for Greek yogurt, and I did half of the flour as whole wheat. The result was great!
I am so happy to hear you loved the persimmon bread recipe and thank you for sharing your healthy substitutions. Did you substitute equal amounts of sugar for applesauce?
Does that mean 3 cups puréed persimmons? It’s ending up to be 8 small persimmons
Hi Laura, we used about 5 medium/large persimmons or 1 1/2 pounds of persimmons which resulted in 3 cups of puree.
Tasty, but baked it 20 minutes longer than recommended and it still wasn’t cooked all the way through.
(And I am also from Idaho. Pocatello!)
Hi Ann, if using a different sized pan, it could affect the bake time. I’m glad you enjoyed the flavor.
I am saving this recipe! Made this for my family today and they couldn’t get enough- fortunately, the recipe made two loaves. I did make some changes- replaced 1 and 1/2 cup of AP flour with whole wheat flour and swapped out 1/2 cup of dried cranberries for raisins. I also sprinkled in chopped almonds and cashews. MmmmmMmm…YUM!! Thank you Natasha!
You’re welcome Tiff! I’m happy you enjoyed that!
I made persimmon bread today with this recipe and followed it to the T! The bread looks beautiful but it taste kinda bland. The texture is nice but it taste like it has too much flour or something. Regardless of the sugar added it didn’t taste sweet. I don’t like sweet so when I say it wasn’t sweet it wasn’t at all… I’ve never had persimmon bread so I was expecting like a zucchini bread kinda flavor?!?! I don’t know what I could to make the bread tastier??
Hi Sandra, make sure to measure the flour correctly. If you push the measuring cup into your flour bin, you can get up to 25% too much flour.
Out of this word delicious! Didn’t have raisins so used dried cherries. Thank you for the recipe!
Short but sweet! Thanks for your great feedback, Katy.
Persimmons arrived in my ugly veg delivery and I had no clue what to do with them. This. Definitely this. Thanks. I replaced the butter with vegetable oil ala a carrot cake.
The perfect recipe to use up persimmons! I hope you love this recipe!
Is there a healthier version you would recommend for this recipe?Can I replace the sugar with coco sugar and the all purpose flour with whole wheat flour? Can I use coconut oil or olive oil instead of butter?
Hello Anne, I haven’t really tried making this using those substitutes that you mentioned but you might want to check out the comments section as others usually share the substitute ingredients that they use.
Your bread roll’s are the best. Thank you again, And sorry about my first comment I forgot to put are the best.
Hey Lolita, no worries. You are the best too! Thanks for your great feedback.
Hello,Natasha I’m teling you. All your recipe’s are Best thank you.
That is the sweetest, thank you!
This recipe is a keeper. I use the hachiya persimmon with this recipe and it turns out just fine. You just have to use less persimmon but it does work. Thanks for the recipe.
I’m so glad you enjoyed it! Thank you for sharing your comments with us.
I’m getting ready to make this ahs only have the type of persimmon you mentioned. Can you guess on how much less I have to use.? Thank you
No more making persimmon bricks. this is the only recipe that i use for making persimmon bread. I have the other persimmon but i make it work and it turns out awesome like Natasha’s smile AWESOME.
Love it! Thank you for much for sharing your good experience with us.
Just out of the oven. Very moist and has a rich nutty flavour. Not sure how to upload picture
I’m so glad you enjoyed that, Sylvia! The best place to upload a photo would be via social media and please tag #natashaskitchen so we can find it!
Hi! I have tons of the big soft ones, not Fuyu – is that an alternative to this recipe that makes it work with those?
thanks!!
Hi Claudia, we have had readers report bad results using different kinds of persimmon – that they make the bread dense.
Claudia, I have a great recipe for you for those Hitachi persimmons.
Just made this today and it came out amazing, I used 2 9×5 loaf pans, it came out perfect!! Thanks for the wonderful recipe
That’s just awesome!! Thank you for sharing your wonderful review, Jess!
Gee, I hadn’t read the reviews. I just made it, and tried to follow the recipe. I had to substitute maple syrup for the vanilla because I was out. I also but 2 1/4 cup of flour and 3/4 cup of coconut flour because I ran out. Anyway way, it turned out great. I had no problems. I was so happy my persimmons were used. By the way, I used 9 persimmons.
That’s just awesome!! Thank you for sharing your wonderful review, Heather!
Is it okay to use wheat flour instead of white flour or half of each?
Hi Josie, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I will NOT be keeping this recipe!! I have been baking for many years……reading the comments prior to trying the recipe I used smaller pans…did NOT help bread was very dark..& was not baked/cooked through……I baked the loaves for over an hour!! They were only 4X6 size pans! The end!
Hi Sylvia, I’m sorry to hear that. Did your bread rise? You might check that your leavening is still active/fresh.
You say that this recipe makes two loaves. Please tell me the size of the loaf pans you use. Thank you.
Hi Bev, we used Wilton 9×5 Loaf pans here.
Hi Natasha. I am very nicely surprised with your persimmon bread. For the first time I baked and just tried. Is really delicious in taste and my husband will be happy. I am from Europe and I bake mostly my own, home checked recipes but this time I had very ripped persimmons so I decided to try. No regret at all. Thank you Natasha for your idea. Regards Dani.
Hi Dani, I’m so glad you enjoyed that! Thank you for that great review!
Hi. I am a licensed baker who sells quick breads and other pastries at Farmers Markets and local events. I have lots of ripe persimmons right now. I’ve been experimenting with several bread recipes and the problems is they all sink/cave when cooling. I put the batter into medium sized aluminum disposable loaf pans and cooked approx 30 mins. Same result as with other recipes. Generally most of my quick bread recipes require 3 1/2 to 4 cups flour and only two cups puree. Also, puree dissolves into the pulp with a ratio of 1 tsp baking soda to 1 c pulp. Any way to get them to not cave in. I don’t have this problem with pumpkin puree or banana breads. Thank you and I love your recipes and tips.
Hi Ann, I haven’t had the experience of sinking with this recipe. Have you tried this recipe yet?
Yes, and I’m hoping to use it for an event next weekend. It occurs with whatever persimmon bread recipe. Mystifies me as I follow recipes to the letter.
I used Hachiya persimmons, pureed, and my little loaves sunk. Tastes good, but look sad.
Hi Jackie, fuyu persimmons work best for this recipe. I’m glad you enjoyed the flavor!
Hi, This is the second time I’m making this recipe and the flavors are great, but I also have had the same problem with the sinking loaf and very dense cake. I also was using hachiya persimmons.
Hi Christine, I would suggest using the Fuyu persimmons per the recipe. It is very like due to the type of persimmons.
Whenever I make cake or bread, there is a layer of oil which seperates out on baking. Have tried warm oil and proper mixing during batter preparation. buy every time i see the layer. Can you suggest to resolve this problem
Hi Mou, could it be due to under-mixing or using a different type of oil? Also, make sure the ingredients are at room temperature as specified in the recipe which will ensure even mixing and blending of ingredients. I haven’t had that experience before but I will do my best to troubleshoot.
Hi, yum recipe! I baked this recently, substituting 3 cups of the pureed Fuyu persimmon with 2 cups of pureed Hachiya persimmon (skin removed) and 1 cup pureed banana. I also used 2 tsp of baking powder plus 1 tsp bicarb soda, as I figured this wetter mixture could need some extra help to rise. It needed longer in the oven but tasted fantastic. The texture was moist and dense, similar to a fruit cake.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made the persimmon bread today and double checked the amounts of the ingredients as it seemed like it was going to be kind of wet. I only had soft Hachiya persimmons and perhaps that was a problem because the bread did not turn out. It got very dark brown, was definitely cooked inside but was more like a “pudding,” super moist inside and not bready. I’m a bit disappointed but it does taste good. Since it seems more like a pudding I am going to try it with some clotted cream.
Same! I used Hachiyas and can confirm the same results – very dark brown, very moist, not bready, definitely cooked inside, a bit too sweet, didn’t rise much at all, but still tastes good. I don’t think I’ll make it again unless I have Fuyus, but hopefully anyone else thinking of using Hachiyas might find this helpful!
Thanks for the recipe! A tip for you: Use a melon baller to take off the persimmon tops. It is super easy and much safer for knives and fingers alike😊
Thank you for that awesome tip, Susan!
Tried this recipe 6 times! with it’s not coming up. I tried to experiment with temperature as well. Bread is always soft (non-backed inside) and fine on the ages.
Upset :(. But yeah all your other recipes are great
Hi Natalie, that is frustrating for sure! The key in this recipe is to use the correct proportions – if you use less persimmon puree or less butter, the batter might be too thick and will have trouble on the rise – or if you measure four by pushing your measuring cup into the bin, you will get up to 25% more flour than if you spoon it into a measuring cup and scrape/level off the top. Lastly, make sure you are using baking soda that is fresh (it should bubble like crazy when you add a splash of vinegar to 1/4 tsp of baking soda if it is still working properly). I hope that helps!
Hi Natasha,
I made a half recipe last night. We intended to bring the one loaf with us today to T-dinner. But it smelled so good. . .. We decided we HAD to sample it before serving it to family. And then there were seconds. So I made a second loaf today. Wonderful recipe. I used currants last night because it was what we had. I think I might like the smaller size. But thanks, and Happy Thanksgiving!
I’m so glad you loved it!! It really is a very special loaf to bring to Thanksgiving. Thank you for the wonderful review!
Dear Natasha
My taste is so close to your style. So I test & love most of your recipes.
This one also was grate in taste but really so much more dense and moist in texture, compare to your picture. Infact in dosen’t rise up in the oven at all.
I did exactly the same recipe but use half of baking soda and substitude another half with 2 tsp baking powder ..
Do you think it can be the reason?
Hi Sara, I’m so glad you enjoy our recipes! I haven’t tried that substitution so I suspect if all else was the same it may be due to the substitution.
I don’t like raisins, but I love golden raisins ! I substitute those in recipes that call for raisins. They don’t taste as strong as regular raisins and aren’t gooey when you bake them.
Thank you for sharing that with us!
Hello,
The persimmons, after you remove the top, you just quarter them and blend them. No need to peel them?
Rita
Hi Rita! No peeling required 😃.
Do you wait for the persimmons to ripen before puree? It seems that they would be more flavorful.
Hi Brad, we do use ripe persimmons for this and even overly ripe when they get to that stage – they are still useable 🙂
Dear Natasha, Is the 3 cup measurement for the persimmons cut up or pureed?
I’m so excited to find a fuju recipe as I have a huge tree and simply can’t eat that many when they are in season.
Joanna, recipe calls for 3 cups persimmon pureed. My parents just brought a big box of them from Seattle. We need to make some bread as well. Last year my husband quarter and froze them. Frozen persimmons taste like sorbet ice cream and are not hard to bite.
Thank you Natasha, I’ll be making these breads today. I have an old family recipe for pumpkin bread that is very close to this persimmon recipe. I also make a peach almond bread that is delish! I’ll let you know how this turns out.
I hope you love it and I would love to hear more about your pumpkin bread! I make pumpkin cake but haven’t tried pumpkin bread!
Because of their thin skin they probably are difficult and costly to ship. In Minneapolis, Mn. they go for the price of 2 fuyu’s for $5. They are hard as rocks. How many would you figure it would take to make 3 cups of puree? And, how long would they need to sit to ripen? Days or weeks?
Wow, that is really expensive. Five persimmons (or 1.5 lbs) make 3 cups of puree. It depends on how underripe they are and where you store them. At room temperature they take days to ripen.
Hi Natasha, I was wondering if I can add chocolate chips into the bread?
Also, I don’t have two loaf bread pans, I have one only, what other size pan may I use?
Thank you
Hi Esther, I think it would work in a 9″ round cake pan. It will probably bake faster since it will be more spread out in the pan.
How do you think a Bundt pan will do? And how much long should I bake for? It will definitely be a longer bake time!
Hi Linda, I haven’t tried in a bundt pan so I can’t give specific timing instructions. That would work to use a bundt pan but I suspect it would probably bake faster in a bundt pan since it has that open funnel area in the middle to conduct heat through. It really depends on the size and style of your bundt pan so you will have to experiment. Also, a larger pan will produce a thinner cake so it will cook faster.
Anyone know if these loaves freeze well?
Hi KR, I honestly can’t remember if we have frozen this in the past (we make so many loaves!) but it should freeze well as the texture is similar to banana bread which freezes well.
My Mother-in-love would freeze them & give them as gifts @ Christmas. She would wrap them in plastic wrap after they had cooled – then wrap them in aluminum foil & place in freezer… Always tasted delicious!
I love that idea!! Such a thoughtful and tasty gift 🙂
When I saw this recipe, I knew I had to make this for my hubby! His mother makes Persimmon Pudding (not a pudding as we know pudding to be) and I won’t eat it. I don’t like Persimmons in general. I used Persimmons that fall from our tree (pureed and frozen). I chose not to add the raisins since hubby frowned on that particular ingredient. Although my end result was a much more dense bread compared to your lovely pictures, not only did my hubby love it but I loved it as well. This recipe has been added to my personal collection of recipes! Plus I shared your FB page regarding this recipe on my FB page and told everyone that it turned out great! Thank you for sharing your love and knowledge of food with the rest of us!
You’re welcome Tonya! Thank you for sharing the recipe and your wonderful review! 🙂
Wonderful recipe. I tried it today and it turned out great. Not overly sweet. Just as we like it. I skipped raisins, not a huge fan of them in baked goods. Do u think half recipe would work for one loaf? Two loaves is a lot to eat unless we share them everytime.
Hi Shweta, I haven’t tried cutting it in half since it always gets eaten up so fast! It should work just fine to cut everything in half. It may bake slightly faster since there is only going to be one in the oven, so keep an eye on it and check it with a toothpick 10-15 minutes before the timer is done.
I have always used Hachiya persimmons for baking breads, cookies and bars. Picked when still hard they can be ripened in the freezer, thawed and used. Destemmed they can be blended with the skin on. When ripened they are like jello wrapped in a very thin bag. Look for seeds before blending. Good luck !
Thank you for sharing that with us. We are in process of freezing some actually 😬.
Loaves came out as advertised. There were no issues with rising. I was careful to add the baking soda to the persimmon puree and the loaves went quickly into the oven. The end product was moist and delicious. This recipe was an excellent way for me to use a bag of Fuyu persimmons a friend harvested from his Sister’s persimmon tree.
I’m so happy you enjoyed the recipe and thank you for the great review!! 🙂
I have a large amount of hachia persimmions and no fuyu. Does it matter which type I use with this recipe?
Hi Ms. M., I have only experimented with baking with fuyu persimmon. I can’t eat the hachia persimmon because of their strong chalky flavor/aftertaste which is why I would not try them in this recipe. To be honest, I have no idea how they work in baking. Maybe someone else has tried.
Hi there, i grew up eating all kinds of persimmon baked goods as we had a tree. But it was with the hachiya persimmons 🙂 They are actually very sweet, but you have to wait until they are very soft, almost jello-like ,before you use them!
Thank you for sharing! That is very true! The first time we ate them under-ripe and it was a terrible experience! lol.
I think you need to clarify that you are using Fuyu persimmons — which are radically different from Hachiya persimmons (the kind I have always used for cooking). The tipoffs were the photos AND the pureeing – with ripe Hachiyas, you have no need to puree. Might that be the case?
I double-checked and I did write fuyu persimmons both at the top and bottom of the recipe post and yes, absolutely they do need to be fuyu persimmons. The Hachiya ones are completely different in flavor and texture and I haven’t tested the other variety in this recipe so I can’t recommend them since I don’t know if they would work. Great point!
I live in Colorado and I’ve never heard of “fuyu/persimmons/”. Where would one find this ingredient(s)? The bread looks like it would be delicious but I have no idea where I would find this. Thank you so much.
Diane
Hi Diane, they are sold in our local grocery stores and also in Costco this time of year. Most people don’t notice them until they are actually looking for them 🙂
Thoughts on why my bread came out dense and didn’t rise much? My baking soda isn’t expired. Only difference is I used cold eggs and salted butter (just used half the salt instead) and about 1/4 less raisins because I had run out. Other than that I followed the recipe.
Hi Elvina, I haven’t had that happen but it is possible the cold eggs caused that.
Hi, my loaves also did not rise. I followed the recipe precisely and also checked my baking soda because of the previous comments. Still- the loaves did not rise! I did a little research online and found out that persimmons have some sort of enzymes that affect the flour’s ability to rise. Apparently, if you mix your baking soda into the Persimmon purée, it counteracts the problem. I tried it and it worked!
Hi Cathy, thank you for sharing that. I’ve never had that experience before. My brother in law made it once and accidentally flip flopped the baking soda and baking powder so his did not rise but the persimmon and cinnamon both work to activate the baking soda. Also, did you bake the loaf pretty soon after you mixed the ingredients together without letting it sit too long?
Hi Natasha, Thanks for your reply! Yes, the loaves went immediately into the oven after mixing the ingredients together. I think the lack of rising must be the Persimmon enzyme issue. I’ve read several recipes since that ask that the baking soda be mixed directly into the purée. It’s really strange. After you mix it in, the purée thickens quite a bit. But then you stir it and it loosens up.
Hi natasha
I have been making this cake for quite some time.but this time it was ruined. I followed the recipe as u said but it turned out gooey in the inside and hard in outside.
What might have gone wrong?
By the way my baking soda still works
Hi Sam, my brother in law had a similar experience and he ended up using baking powder instead of baking soda by mistake because the bottle wasn’t labeled. Could that have been it?
Hi Natasha! I was craving this parsimmon bread.God ally ingredients after work, fresh baking soda, etc. By the time I pureed fruit, I ended up with only two cups of puree. I ended up using it with just the 2cups as I was determined to make it. They ate one loaf in no time. This recipe is a keeper. Great job.
I am sure it will be even more delish. With 3 cups of puree.
Meant to say: got all my ingredients on the way home from work. This is what happens when I use my cell phone.
Ha ha! The same thing happens to me all the time! 😉
I’m so glad you enjoyed it!! Out persimmon are almost ripe. Can’t wait to make this!! 🙂
Hi, Natasha. Did u Peel the persimmon before blending? I didn’t see that in the recipe.
No peeling required 😃.
Natasha, I tried making this bread, but it wouldn’t bake through all the way… I did the toothpick test at 37 minutes in a few places, and it came out clean. But when I cut it, I noticed that at the top, where the crust cracked, it wasn’t done – the dough was very wet. It took another 25-30 minutes for it to bake through: without the pan, on the rack, then wrapped in tin foil (so it doesn’t burn altogether). What could have gone wrong?
My brother in law had the same experience. It turns out he used baking powder instead of baking soda. It really sounds exactly like you’re describing. My sister went and bought him some fresh baking soda the next day, he re-made it and had great results. Baking soda is 4x stronger than baking powder and powder is just not strong enough to make this rise or bake properly. I sure hope that helps!
Thanks for the quick reply! I did use the baking soda unfortunately… I followed the recipe very closely, with only 1 substitution: I used 1 tbsp of coconut oil instead of 1 tbsp of butter (I ran out). Could that be the reason? Or is it my oven? I’m thinking of getting an oven thermometer to double check the exact temperature
Is your baking soda fresh? Does it fizz up alot when you add vinegar? I haven’t tried it with coconut oil so that is a possibility. Also, it is Ten Tablespoons of butter and 1 Tbsp wouldn’t cut it. Did you possibly mis-read that and add only 1 Tbsp? I’ve made this once and completely forgot the butter (I found it the next day in the microwave!) and it turned out terrible. Does your oven act up with other recipes (under or over baking?)
The baking soda is fresh, but I didn’t add the vinegar this time (didn’t see it in the recipe), was I supposed to? Sorry if I wasn’t clear on the amount of butter, I mean I had 9 tbsp of butter (all I had) + 1 tbsp of coconut oil. I’ve used it before as a butter substitute (one for one)
Oh I meant just to test the baking soda. There is no vinegar in this recipe. The baking soda is activated by the persimmon and the cinnamon.
When do u add butter?
Step 2 🙂
Cut the persimmons upside down, the pieces come off easily.
That is such a great idea! I hadn’t thought of that!
I made this bread and it was delicious! How long does it stand before it gets bad?
You can keep it at room temperature for at least 24 hours. After a couple of days, we refrigerate it in a large ziploc bag and it stays good for at least 4-5 more days refrigerated.
I just made this bread, but substituted the raisins with chopped dates. Oh my! This recipe is definitely a keeper! It is so rich, moist and delicious!!!
I’m so happy you loved it! Thank you for an awesome review! 🙂
This bread looks delicious. I have hachiyu(sp) persimmon purée in my freezer. It’s the soft mushy type persimmon. Can I use that for the bread? Thanks Joyce
Hi Joyce, Without testing it myself I can’t really say for sure. Is it sweet and similar in consistency once it’s pureed? You will have to experiment and let me know how it goes :).
They have a honey sweet taste, the consistency is kind of liquidy. They must be very soft to be eaten or it makes your mouth pucker. I have never eaten a fuyu persimmon. What is the cppureed consistency? Thanks again for all your help.
The fuyu persimmon are more like pumpkin puree. I think with the ones you are referring to, you have to remove the skins, correct? With fuyu, you don’t have to, the entire thing is sweet and useable for puree. If you test the other kind of persimmon, let me know how it goes. Again, without testing it myself, I can’t say exactly how it will work out.
One more question. Can I halve the recipe? It’s just the two of us and that would be too much for us. Going to try it with the fuyus. Thanks again
Hi Joyce, I haven’t tried cutting it in half since it always gets eaten up so fast! 🙂 It should work just fine to cut everything in half. It may bake slightly faster since there is only going to be one in the oven, so keep an eye on it and check it with a toothpick 10-15 minutes before the timer is done.
I have never tried persimmon, but now I really want tp try it !
They are definitely worth trying! Let me know what you think. 🙂
Looks delicious! I love persimmon, and put it in everything, like salad, cupcakes, and now I’ll have to try to use it in bread!
We love it too! It has such a unique and wonderful flavor! I have not tried it in salad, but what a great idea!
Oh my!! This persimmon bread sounds perfect for this season. I grew up picking up persimmons every Autumn. I definitely will make this. Thanks for the recipe!
I just baked this bread, and it turned out just as it looks in the picture. So moist and delicious flavored. Instead of rainsins in used dried cranberries and really yummmy.
Angelina, thank you for such a nice review 🙂 . I love using cranberries instead of raisins as well
Lovexxx your recipes and have subscribed to your newsletter.The breads look simply divine! I bet this blender would make some great soups too.
Hi Wanda! Thank you so much for subscribing. I hope you love this recipe and every recipe you try! 🙂
I made persimmons cookies not long ago, and I used almost the same ingredients and they turned out delicious.
Oh yum! Is there a recipe you could share? I would absolutely love to try them! 🙂
Made this cookies few times already, turned out delicious and fluffy, those are wonderful for picky kids like my, thank you for all of your great recipes. http://whiteonricecouple.com/recipes/persimmon-cookies/
Wow those look so soft and seriously delicious! Thanks for sharing that with me. I love white on rice couple’s blog! 🙂
Nixed the walnuts because of allergies and added craisins instead of raisins. Then added 1/4 tsp nutmeg and 1/4 tsp of ginger. Verdict: Yummmm!
Thanks for the review and nice job improvising 😀 .
The bread recipe looks delicious!
I’d like to make pureed soups like butternut or cream or tomato
That sounds like a really great use for this! P.S. to enter the giveaway, please make sure to enter your response in the widget at the bottom of the post. I don’t want you to miss out 😉 Thanks!! 🙂
My parents just bought a whole box of persimmons, and I was worried that they would go bad, but now I have this idea! Our family is a lover of banana bread so I am positive they will love persimmon bread. Thanks Natasha!
Definitely if you love banana bread, I think you’ll love this too. Enjoy!
looks so delicious!!! I happened to have few persimmons in my fridge! Ill definitely give it a try tomorrow! And about this blender…I just saw it blended an APPLE WATCH!!! Ouch = =”
I know, I’ve watched those videos before but with as many views as those videos get, they can buy plenty more apple watches! lol
Could peaches be substituted for the persimmons in the summer, with nuts being pecans? Would I need to reduce the sugar amount?
This recipe sounds amazing.
I havne’t tried do this with pureed peaches so I can’t say for sure, but persimmon puree is not as watery as peach puree so I’m not sure it would substitute across equally. I think it would be better with something like pumpkin puree but again, I haven’t tried with peaches to say for sure.
I found persimmons at Asian grocery stores at very reasonable cost compared to traditional grocery stores.
Thanks for sharing that!! 🙂
I love all your recipes. Thanks for sharing.
Thank you so much Anne 🙂
Oh wow…persimmons in ID (pretty familiar with ID, and a lot of things grow there, but THAT’S impressive.) My stepdad absolutely LOVES persimmons (he and my mom live in the South, so have a plentiful supply.) I can only imagine how he would love this bread. 🙂
Oh, and forgot to add how much I would treasure that blender. 🙂
Their first planting didn’t survive but they kept at it and now they have two lovely productive persimmon trees. My mom has the greenest thumb of anyone I know.
Great recipe! Did you peel the core off of the persimmons or just blended them as is?
No need to peel or core, I just took the tops off. If you see any large seeds when you cut them into pieces, remove those. Not all persimmon have seeds, but when they do, they are usually large and black so they are easy to spot.
I’m so excited to try this!! Just brought a whole bunch of these persimmon’s from cali, didnt know what to do with them until now..lol
We got our persimmons from CA as well, my sister in law and her husband brought them to us from their yard 🙂 .
Hi natasha
We love ripe persimmons. Do ypu think it is okey to have them in the recipe!? It is a little jucy.
And can i bake them in two 9inch pans?
Thanks for your lovely recipe
This would work fine with ripe fuyu persimmons. Do you mean bake them in two 9-inch round cake pans? I haven’t tried it, but I imagine you could. Although, you probably would reduce your baking time since they would likely bake faster in the 9-inch cake pans. Bake until a toothpick comes out clean.
You’re welcome!! Very glad you liked it!! :-))
Awesome to hear from you here! Thanks again Janna! Your persimmon bread was so delicious!
Hi Natasha, lovely recipe. This is totally this recipe unrelated, but what happened to your shop link?
Hi Tanya, we haven’t figured out where to put it with the new design. It still exists though: https://natashaskitchen.com/shop-3/ 🙂
Thank you 🙂
I have a request. I love bran muffins. If you could post a recipe on bran muffins in the future. You are one of the top people I can trust with recipes.
Thank you for the suggestion and for the fantastic compliment. It means alot to me 🙂 If I come up with something great, I’ll be sure to share it.
There is this amazing coffee shop I stop by once in a while and it has these marionberry bran muffins and they’re amazing! I’d love to create something similar at home but I have no idea where to even start.
Which coffee shop? I wonder if we have one locally in Idaho?
Sounds awesome! Reminds me of my childhood….Where do you buy them in US? I’ve never seen them in the grocery store? If I can buy them here I will definitely make this bread…Thanks. Larisa
Hi Larisa, I have purchased them in Costco and Winco and I think Fred Meyer has them at certain times of the year. I’ve actually seen them in several large grocery stores. What part of the country do you live in? It might be different in different states.
We love, love, love persimmons, we buy them as soon as they start coming out in the fall. I know some people who’ve never had them before and so of course I had to bring some to share. I like them when they are still firm, like an apple.
The recipe is the first time I hear of persimmons used in a bread. That might be something I’m willing to try. Although I am not a fan of raisins, can I leave them out, or will it not taste as sweet? Thanks
It would still taste great even without the raisins :-). I hope you enjoy it! I also like persimmons when they aren’t too soft but already very sweet. So good!!