Persimmon Bread Recipe

This persimmon bread recipe brings together the cozy warmth of fall with flavors inspired by my recent find at the Marché Raspail. Made with sweet, custardy Hachiya persimmons and a touch of spice, this recipe is perfect for chilly days when you crave something comforting and autumnal.

Persimmons from Marché Raspail

Wandering through my local Parisian market, the Marché Raspail, surrounded by an array of produce from figs to fresh herbs, I spotted something that instantly transported me back to my childhood: persimmons.

Nestled in the autumnal display, these orange gems, both familiar and rare, reminded me of the many times I enjoyed them growing up in a Persian household.

Persimmons have a special place in Persian cuisine and memories; they were a winter staple in my family, particularly during the fall and winter months when they were in season.

Unlike in the U.S., where finding persimmons outside of international food stores can be challenging, here in Paris, they were unexpectedly close by, waiting to be transformed into one of my favorite recipes—persimmon bread.

Hachiya vs. Fuyu: A Tale of Two Persimmons

When it comes to persimmons, there are two main varieties: Hachiya and Fuyu. Though they may look similar, their flavors and textures are quite distinct, and knowing the difference can be the key to using them well in recipes like persimmon bread.

Hachiya persimmons are the heart and soul of traditional persimmon dishes. They have an elongated, almost acorn shape and need to be incredibly ripe before eating.

If you’ve ever tasted an unripe Hachiya, you know that the tannins make it exceptionally astringent. But when they’re ripe, they become incredibly sweet and almost jelly-like inside, lending the perfect texture and sweetness to recipes.

A ripe Hachiya persimmon will feel almost like a water balloon in your hand, yielding easily to gentle pressure.

Fuyu persimmons, on the other hand, are squat, round, and less astringent. Unlike the Hachiya, they can be eaten while still firm, much like an apple. In my opinion, this makes them a little trickier to find out if they are ready to eat because they don’t necessarily need to be soft and squishy like a Hachiya.

Fuyus have a mild sweetness and a crisp, slightly dense texture, making them ideal for fresh snacking or a persimmon salad recipe.

Though Fuyus are lovely, it’s the soft, almost custardy texture of the ripe Hachiya that makes it perfect for baking a persimmon bread recipe, creating a soft, rich crumb.

Where to buy Persimmons in the U.S.?

In the United States, persimmons aren’t exactly as easy to find as apples or bananas, even though California is one of the few states where they’re grown.

In the States, I rely on visits to Middle Eastern, Spanish or Asian food markets to find these seasonal treasures. I wish they were as popular as they are here in Paris because they are truly underrated fruits!

Plus, for me, there’s something special about baking with ingredients that connect you to family traditions and flavors from home.

Persimmon bread was one of those recipes that my family only made during the colder months when persimmons were at their peak. The anticipation of that first warm slice of persimmon bread, fragrant with spices, is a feeling I’ll always treasure.

Persimmon Bread: Elevating with Texture and Flavor

Persimmon bread is beautiful on its own, with the Hachiya persimmon purée bringing sweetness and moisture, but adding mix-ins can give it another layer of flavor and texture. Here are some ideas to make your persimmon bread recipe even more special:

1. Nuts – Hazelnuts, pecans, or walnuts add a pleasant crunch and an earthy note that balances the sweetness of the persimmons. Hazelnuts are particularly wonderful because they bring a bit more nuttiness, which pairs well with the spices, and they tend to be on point for the season.
2. Dried Fruits – Dates or cranberries give a lovely burst of tanginess to offset the natural sugars in the persimmons. Cranberries, especially, add a nice touch of color, making each slice of bread visually appealing as well. Again, dried cranberries are seasonally appropriate too.
3. Spices – Cinnamon and nutmeg are classics, of course, and necessary for this persimmon bread. But you might also consider adding a pinch of cardamom and cloves for a hint of warmth that gives a slight nod to Persian flavors.

Tips for Perfecting Your Persimmon Bread

To get the best results from this recipe, here are a few tips I’ve found helpful:

• First, use a one-pound loaf pan, preferably nonstick, and be sure to coat it well with either baking spray or softened butter to ensure easy release.
• For best flavor and texture, make sure you use very soft and squishy persimmons.
• Don’t over-mix the batter; if you’re using a stand mixer, be sure not to walk away from it as over-mixed batter tends to result in dense baked goods.
• If you’re using a smaller toaster oven like I often do in Paris, the bake time may vary slightly—start checking for doneness around the 40-minute mark by inserting a toothpick in the center. If it comes out clean or with just a few moist crumbs, it’s ready.
• Finally, let the bread cool in the pan for at least 10–15 minutes before removing it, then allow it to cool completely on a wire rack. This little rest helps you get neat slices when you eventually cut it, and it also helps keep the texture beautifully moist.

Persimmon Bread Recipe

Yield: 8

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

A moist and fragrant quick bread made with warm fall spices and ripe Hachiya persimmons. Recipe adapted from ProportionalPlate.com

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Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, room temperature, plus more for greasing your loaf pan
• 3/4 cup sugar
• 2 eggs room temperature
• 1/2 tsp vanilla extract
• 1 1/2 Hachiya persimmons, about 1 cup persimmon purée
• 1/3 cup hazelnuts, chopped

Instructions

1. Preheat the oven to 350°F. Coat the inside of a non-stick 1 lb. loaf pan with baking spray or softened butter.
2. To a large mixing bowl, add the flour, baking soda, salt, cinnamon, and nutmeg. Stir with a whisk and set aside.
3. To a separate mixing bowl, add the unsalted butter and sugar. Use a rubber spatula to cream the two together. Alternatively, you can use a stand mixer with the beater attachment on medium speed.
4. To the bowl of creamed butter and sugar, add the eggs and vanilla extract. Stir everything to mix together and combine.
5. In a separate, shallow bowl, you're going to add your persimmons. Peel the persimmons, remove their leafy tops, then cut the persimmons into quarters. Mash the persimmons using a potato masher until you have a purée.
6. To the large bowl with the flour, add the butter mixture and stir using a rubber spatula. Add the persimmon purée and mix. Finally, stir in the chopped nuts.
7. Pour the batter into your prepared pan, spreading it out so it's evenly distributed throughout the pan. Bake for 40-60 minutes. The time will depend on what kind of oven you're using; if you're using a smaller toaster oven like I do in Paris, you'll want to check on it at 40 minutes. If you're using a larger, more traditional style oven then it will be closer to 60 minutes. When a toothpick inserted in the center comes out clean with just a few crumbs, it's ready. Let the loaf sit in the pan for 10-15 minutes before removing and placing on a wire rack to cool.