Sweet Spiced Persimmon Bread for Fall is a cozy, tasty treat that captures the flavors of the season perfectly. It’s packed with warm spices like cinnamon and nutmeg, mixed with the gentle sweetness of ripe persimmons. The bread comes out soft and moist, with just a little bit of sweetness that feels just right on a crisp autumn afternoon.
I love making this bread when the weather starts to cool down because it fills the house with the best smell. There’s something about the mix of spices and fruit that instantly makes me feel warm inside. Plus, the persimmons give it a nice twist that feels a bit different from your usual fall breads. My tip is to make sure your persimmons are nice and soft—that’s when they add the best flavor and texture to the bread.
The best way I’ve found to enjoy this bread is simply sliced with a little butter or cream cheese while sipping on a cup of tea or coffee. It’s also great for sharing with friends and family during a casual get-together or as a sweet breakfast treat. Every time I make it, I’m reminded of quiet mornings spent with a warm drink and the feeling that fall is really here.
Key Ingredients & Substitutions
Persimmons: Use ripe Hachiya persimmons for their soft, sweet pulp. If you can’t find them, you could try using pumpkin puree or mashed ripe bananas, though the flavor will change a bit.
Baking Soda: This helps the bread rise and react with the acidic persimmon pulp. Don’t skip it or substitute with baking powder, as the texture may be affected.
Spices: Cinnamon, nutmeg, cloves, and ginger give fall warmth. Feel free to adjust these to your taste or leave out cloves if you prefer less spice.
Sugars: A mix of granulated and brown sugar adds sweetness and moisture. You can swap brown sugar for coconut sugar or maple syrup but reduce liquid slightly if adding syrup.
Oil or Butter: Both work well here. Oil keeps the bread moist and tender; butter adds richness and flavor. Use whichever you have or prefer.
Eggs: Eggs bind the bread and add structure. For a vegan version, try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) but expect a denser result.
Nuts (optional): Walnuts or pecans add crunch and flavor but can be left out or swapped for seeds if you prefer.
How Do You Get the Perfect Moist and Fluffy Texture in Persimmon Bread?
Making sure the bread stays moist and doesn’t get dense comes down to a few key steps:
- Use fully ripe persimmons: Their pulp is soft and sweet, which keeps the bread tender.
- Don’t overmix the batter: Stir the dry ingredients into the wet just until combined. Overmixing can make it tough.
- Let the baking soda react: Mixing persimmon pulp with baking soda before combining it with dry ingredients gives a fluffy rise.
- Bake at a steady temperature: 325°F (165°C) is just right to cook it evenly without drying out the bread.
- Cool before slicing: Let the bread sit for 15 minutes in the pan, then completely on a wire rack to finish baking in its own heat.
Following these tips helps you get that soft, slightly spiced bread that feels just right every time.
Equipment You’ll Need
- Mixing bowls – I like having a few to organize wet and dry ingredients easily.
- Measuring cups and spoons – for accuracy to get the bread just right.
- Vegetable peeler or spoon – to scoop out ripe persimmons easily.
- Loaf pans (two 8×4 inch or larger) – to shape and bake the bread evenly.
- Whisk or electric mixer – makes blending the ingredients smoother and quicker.
- Cooling rack – so the bread cools properly without getting soggy.
- Toothpick or cake tester – to check doneness without cutting into the bread.
Flavor Variations & Add-Ins
- Swirl in cream cheese or cinnamon sugar before baking for extra richness.
- Add chopped dried cranberries or raisins for a fruity burst.
- Mix in shredded coconut or chopped nuts for extra texture.
- Use maple syrup instead of sugar or add a splash of orange juice for a citrus twist.
Sweet Spiced Persimmon Bread for Fall
Ingredients You’ll Need:
- 2 cups ripe persimmon pulp (about 4-5 soft Hachiya persimmons)
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil or melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (optional, walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 60 to 75 minutes to bake. Allow an additional 15 minutes for the bread to cool before slicing and serving. So, plan for around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pans:
Preheat your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans or one larger loaf pan to keep the bread from sticking.
2. Get the Persimmon Pulp Ready:
In a small bowl, combine the ripe persimmon pulp with the baking soda. Let this mixture sit for about 5 minutes until it becomes slightly foamy. This helps the bread rise nicely.
3. Mix Your Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, cinnamon, nutmeg, cloves, ginger, and salt. This blends all the warm spices evenly throughout the bread.
4. Combine Wet Ingredients:
In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil (or melted butter) until well combined. Add the eggs one at a time, beating well after each one. Stir in the vanilla extract for a lovely aroma.
5. Bring It All Together:
Mix the persimmon pulp into the wet mixture. Then gradually add the dry ingredients to the wet ingredients, stirring just until everything is combined. Don’t overmix, or the bread might get tough.
6. Add Nuts (Optional):
If you like, gently fold in the chopped nuts. They add a nice crunch and extra flavor.
7. Bake the Bread:
Pour the batter evenly into your prepared loaf pans. Bake for 60 to 75 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, your bread is ready!
8. Cool and Serve:
Let the bread cool in the pans for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy it plain or spread a little butter or cream cheese on top for a cozy fall treat!
Can I Use Frozen Persimmons for This Bread?
Yes, you can use frozen persimmons! Just thaw them completely in the fridge overnight and drain any excess liquid before measuring the pulp to avoid a soggy batter.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works well and adds a richer flavor. Use the same amount as the oil for best results.
How Should I Store Leftover Persimmon Bread?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months.
Can I Add Other Mix-Ins to the Bread?
Definitely! Try adding dried cranberries, raisins, shredded coconut, or extra nuts for different textures and flavors. Just fold them in gently before baking.