Moist Persimmon Bread is a wonderful treat that’s soft, flavorful, and perfectly sweet. Made with ripe persimmons that give it a subtle fruity taste, this bread is packed with warm spices like cinnamon and nutmeg that make each slice taste like a cozy hug. The texture is wonderfully moist, which keeps it from feeling dry or heavy—just right for a snack any time of day.
I love making this bread when persimmons are in season because it feels special to use fresh fruit that not everyone cooks with. The trick I’ve learned is to make sure the persimmons are really ripe and soft; they blend into the batter so well and keep the bread tender and flavorful. Sometimes I add a handful of chopped nuts or raisins to make it even more interesting, but it’s delicious plain too.
My favorite way to enjoy moist persimmon bread is with a little butter spread on top while it’s still slightly warm. It’s great with a cup of tea or coffee in the afternoon, or sliced thin for a quick breakfast. Every time I bake this bread, I’m reminded of cozy afternoons spent with family, and it always feels like a little celebration of the season.
Key Ingredients & Substitutions
Persimmon pulp: Use ripe Hachiya persimmons for the best soft texture and sweet, mild flavor. If you can’t find persimmons, try mashed ripe bananas or pumpkin puree as a substitute—they add moisture and sweetness too.
Baking soda: This helps the bread rise by reacting with the persimmon acids. Make sure it’s fresh for good leavening. If you prefer, you can use baking powder but add a little less salt.
Spices: Cinnamon, nutmeg, and cloves bring warmth and depth. If you’re short on cloves, a pinch of allspice or ginger works nicely in its place.
Oil or butter: I like vegetable oil because it keeps the bread moist and tender. Melted butter works, too, but it might add a slightly richer flavor, which some may prefer.
Nuts and dried fruit (optional): Walnuts or pecans add crunch, while raisins or chopped dates give little bursts of sweetness. You can omit these if you want a simpler bread or substitute with chopped dried cranberries or apricots.
How Do You Get Moist and Tender Texture in Persimmon Bread?
Moisture and tenderness come from how you mix and bake the bread:
- Mix wet and dry ingredients separately and then combine gently to avoid overworking the batter, which can make bread tough.
- Beat the sugar and oil well before adding eggs for a smooth, airy base.
- Don’t skip letting the persimmon pulp react with baking soda—it lightens the texture and adds lift.
- Bake in a preheated oven and check doneness with a toothpick to avoid overbaking, which dries out the bread.
- Cooling the bread on a wire rack prevents it from getting soggy underneath.
Following these steps helped me get a soft bread with good crumb every time.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it gives the perfect shape and even baking.
- Mixing bowls – use a couple of large bowls to separate wet and dry ingredients easily.
- Measuring cups and spoons – for accuracy, especially with spices and liquids.
- Mixing spoon or spatula – helps gently fold in nuts and dried fruits without overmixing.
- Toothpick or cake tester – to check when the bread is done baking.
- Cooling rack – so the bread cools evenly and keeps moist on the inside.
Flavor Variations & Add-Ins
- Swap walnuts for pecans or almonds for different crunch and flavor profiles.
- Add ½ cup shredded coconut or mini chocolate chips to make it more festive or indulgent.
- Mix in grated carrot or zucchini for extra moisture and veggies—you won’t taste them, just a nice texture.
- Use maple syrup or honey instead of sugar for a hint of sweetness and a richer flavor.
Moist Persimmon Bread Recipe
Ingredients You’ll Need:
- 1 cup persimmon pulp (from about 2-3 ripe Hachiya persimmons)
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup sugar (white or brown)
- ½ cup vegetable oil (or melted butter)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (walnuts or pecans, optional)
- 1 cup raisins or chopped dates (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 60 to 70 minutes to bake. Then, allow around 10 minutes for cooling before slicing. So in total, plan for about 1 hour and 30 minutes from start to enjoy your delicious bread.
Step-by-Step Instructions:
1. Prepare and Preheat:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Mix Persimmon and Baking Soda:
In a small bowl, combine the persimmon pulp with baking soda. You’ll notice the mixture will foam and lighten—that’s perfect! Let it sit while you prepare the other ingredients.
3. Combine Dry Ingredients:
In a large bowl, sift together the flour, salt, cinnamon, nutmeg, and cloves so they’re well mixed and free of lumps.
4. Mix Wet Ingredients:
In another bowl, beat the sugar and oil together until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract for a lovely aroma.
5. Combine Wet and Persimmon Mixture:
Stir the persimmon and baking soda mix into your wet ingredients until fully blended.
6. Add Dry Ingredients Gently:
Gradually add the dry mixture into the wet mixture, folding carefully until just combined. Avoid overmixing to keep the bread tender.
7. Add Optional Nuts and Dried Fruit:
Fold in chopped nuts and raisins or dates if you’re using them, for extra texture and flavor.
8. Bake the Bread:
Pour your batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
9. Cool and Serve:
Let the bread cool in the pan for about 10 minutes. Then remove it and place it on a wire rack to cool completely. For a nice touch, dust the cooled bread with powdered sugar before slicing.
Enjoy your beautifully moist and warmly spiced persimmon bread with a favorite cup of tea or coffee!
Can I Use Fuyu Persimmons Instead of Hachiya?
Yes, you can! Fuyu persimmons are firmer and less sweet, so make sure they’re very ripe and soft before using. You might need to mash them a bit more to get the right pulp consistency.
How Should I Store Leftover Persimmon Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works well and adds a richer flavor. Just use the same amount as the oil called for in the recipe.
Is It Okay to Add Nuts and Dried Fruit?
Yes, adding nuts like walnuts or pecans and dried fruits like raisins or dates adds texture and a nice flavor contrast. If you prefer, you can leave them out for a simpler loaf.