Persimmon Bread Recipe – American Special
If you’re looking for a delightful treat that doubles as a cozy breakfast loaf, this persimmon bread is just what you need. The fruit puree from ripe persimmons infuses every slice with natural sweetness, while crunchy walnut pieces and plump raisins add texture and bursts of flavor. Baked into a rich, moist loaf, it’s perfect for morning coffee, afternoon snacking, or dessert when you want something comforting but not too heavy. Slice it thick or thin—it’s all good.
- Prep Time10 min
- Cook Time50 min
- Total Time1 hr
Persimmon Bread Recipe Ingredients:
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1 tablespoon real vanilla extract
- 3 cups pureed fuyu persimmon (slightly over 1 1/2 pounds)
- 10 tablespoons unsalted butter, melted
- 2 teaspoons baking soda
- A generous pinch (about 1/4 teaspoon) of salt
- 2 teaspoons cinnamon
- 3 cups all-purpose flour (*see note below on measuring)
- 1 1/2 cups toasted walnut pieces
- 1 cup raisins
How to make Persimmon Bread Recipe:
Prep: Preheat the oven to 350˚F. Grease two loaf pans with butter. Toast walnut pieces in a dry skillet until fragrant and lightly golden.
Using a butter knife, remove the tops of the persimmons. (Using a butter knife avoids the risk of breaking a good knife.) Quarter the persimmons and puree them in a blender.
In a large mixing bowl, whisk together 2 eggs, 1 cup of sugar, and 1 tablespoon of vanilla extract. Mix in the persimmon puree and melted butter.
Add 2 teaspoons of sifted baking soda, a generous pinch (about 1/4 teaspoon) of salt, and 2 teaspoons of cinnamon. Whisk until combined. Gradually add and whisk in 3 cups of flour until well blended.
Fold in 1 1/2 cups of toasted walnuts and 1 cup of raisins until evenly distributed. Divide the batter between the prepared loaf pans.
Bake for 45 to 50 minutes or until a wooden toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool to room temperature.
Recipe Notes:
For best results, use properly measuring flour technique: spoon it into the cup and level off to avoid a too-dense or dry loaf.
Always beat or whisk with room-temperature eggs; cold eggs may cause batter to curdle or bake unevenly.
Grease and line your loaf pan well to prevent sticking, and consider using two smaller pans if the batter is enough (as per recipe).
To avoid dryness, do not overbake—test with a toothpick; once it comes out clean (or with just a few moist crumbs), it’s done.
Let the bread cool completely before slicing; this both sets the crumb and prevents tearing.
