Easy Persimmon Bread with Cinnamon Spice is a soft, moist treat that’s full of warm fall flavors. The sweet, slightly tangy persimmons give it a unique twist, while the cinnamon spice adds just the right cozy touch. It’s the kind of bread that smells amazing while baking and tastes even better with a little butter on top.
I love making this bread when persimmons are in season because it’s such a simple way to enjoy the fruit. It’s quick to mix up, which makes it perfect for busy days when you want something homemade without too much fuss. Plus, the cinnamon spice always reminds me of cooler evenings and warm drinks.
My favorite way to enjoy this bread is sliced and lightly toasted with a smear of cream cheese or butter. It’s perfect for breakfast or an afternoon snack with a cup of tea or coffee. If you’re looking for a sweet, comforting treat that’s not too complicated, this persimmon bread is definitely a winner in my book!
Key Ingredients & Substitutions
Persimmons: Using ripe persimmons is key. They should be soft and juicy for sweet pulp. If you can’t find persimmons, applesauce or mashed bananas can work, but the flavor will be different.
Flour: All-purpose flour keeps the texture soft but hearty. For a healthier twist, try half whole wheat flour, but it may make the bread a bit denser.
Butter and Sugar: Butter adds richness. You can swap with a neutral oil like vegetable or canola oil for a lighter result. Brown sugar also works well here for a deeper flavor.
Spices: Cinnamon is essential for warmth. Nutmeg and ginger are optional but add nice depth. Feel free to adjust or leave them out based on your taste preferences.
Nuts: Walnuts or pecans give a lovely crunch. You can leave them out or try seeds if you’re allergic to nuts.
How Do I Make Sure My Persimmon Bread Is Moist and Light?
The key to moist persimmon bread is using ripe persimmon pulp and not overmixing the batter. Ripe persimmons bring natural moisture and sweetness.
- Beat butter and sugar well until fluffy—this traps air for a lighter crumb.
- Add eggs one at a time to help combine ingredients smoothly.
- When mixing dry and wet ingredients, stir just until combined to avoid a dense bread.
- Check the bread toward the end of baking by inserting a toothpick—it should come out clean or with a few moist crumbs.
Equipment You’ll Need
- 9×5-inch loaf pan – I like this size because it helps the bread bake evenly and keeps the shape nice.
- Mixing bowls – a medium and large one make it easier to prepare the dry and wet ingredients separately.
- Whisk or fork – helpful for mixing dry ingredients thoroughly.
- Electric hand mixer or stand mixer – makes beating the butter, sugar, and eggs easier and quicker.
- Rubber spatula – great for folding in the nuts and scraping batter from the bowl.
- Toothpick or cake tester – to check if the bread is fully baked.
Flavor Variations & Add-Ins
- Swap out walnuts for chopped pecans or almonds for a different crunch and flavor.
- Mix in dried fruits like cranberries or raisins for extra sweetness and texture.
- Spice it up with a pinch of ground cloves or allspice for more warmth.
- For a richer taste, swirl in a spoonful of cream cheese or chocolate chips before baking.
Easy Persimmon Bread with Cinnamon Spice
Ingredients You’ll Need:
- 1 cup persimmon pulp (from about 2-3 ripe persimmons)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon ground ginger (optional)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (walnuts or pecans), optional
- Additional nuts for topping (optional)
How Much Time Will You Need?
This persimmon bread takes about 15 minutes to prepare. Baking time will be 60 to 70 minutes. Allow an additional 10 minutes to cool in the pan and about 30 minutes for the bread to cool completely on a wire rack before slicing.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This helps spread the spices evenly through the bread.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and sugar until the mixture is light and fluffy—this makes the bread tender.
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition for a smooth mixture. Stir in the vanilla extract.
5. Stir in Persimmon Pulp:
Mix in the persimmon pulp until everything blends nicely.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently just until combined. Avoid overmixing to keep the bread light and soft.
7. Fold in Nuts (Optional):
If you like, fold in chopped nuts for a wonderful crunch. Save some to sprinkle on top before baking.
8. Bake the Bread:
Pour the batter into your prepared pan and smooth the top. Sprinkle any extra nuts on top if you want. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
9. Cooling:
Let the bread cool in the pan for about 10 minutes. Then remove it and place it on a wire rack to cool completely before slicing.
Slice and enjoy your moist, cinnamon-spiced persimmon bread! It’s perfect for breakfast, a snack, or anytime you want a cozy, tasty treat.
Can I Use Frozen Persimmons for This Bread?
Yes! Just make sure to thaw them completely and drain any excess liquid before using. This helps prevent the batter from becoming too wet.
How Should I Store Leftover Persimmon Bread?
Store the bread in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days. For longer storage, keep it in the fridge up to a week or freeze slices for up to 3 months.
Can I Make This Bread Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results. The texture might be slightly different but still delicious.
What Can I Use Instead of Nuts?
If you’re allergic or prefer no nuts, simply leave them out or swap them for seeds like pumpkin or sunflower seeds for added crunch and nutrition.