Spiced Persimmon Bread: A Sweet Autumn Loaf (Print Version)

Sweet Persimmon Bread, kissed with cinnamon and nutmeg, brings warmth to any autumn day. A simple, comforting loaf for sharing or savoring.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 ripe Hachiya persimmons, pulp scooped (about 1 cup)
02 - 1 ½ cups all-purpose flour
03 - 1 cup granulated sugar
04 - 2 large eggs
05 - ½ cup vegetable oil

→ Flavor & Leavening

06 - 1 teaspoon baking soda
07 - 1 teaspoon ground cinnamon
08 - ½ teaspoon ground nutmeg
09 - ½ teaspoon salt
10 - 1 teaspoon vanilla extract

→ Optional Mix-ins

11 - ½ cup chopped walnuts

# Instructions:

01 - First things first, get those Hachiya persimmons ready for this Delicious Persimmon Bread Recipe! You'll want them super ripe, almost jelly-like to the touch. Gently scoop out the pulp (watch out for any seeds!) into a bowl. I usually mash them with a fork, or give them a quick pulse in a food processor, until it’s a smooth, somewhat thick puree. This is where the magic starts, that vibrant orange color just smells like autumn already.
02 - In a large mixing bowl, whisk together the persimmon pulp, granulated sugar, eggs, and vegetable oil. You want this mixture to be nice and smooth, really well combined. I often get a bit messy here, splashing a little oil, but it’s all part of the fun, right? Make sure everything is incorporated so you don’t have streaks of oil later. This forms the moist base for our delicious bread.
03 - In a separate, medium bowl, whisk together your all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Give it a good whisk to make sure the leavening and spices are evenly distributed. This step is important for an even rise, and honestly, the smell of the cinnamon and nutmeg together is just heavenly!
04 - Now, gently add the dry ingredients to the wet ingredients. Mix until *just* combined. I can't stress this enough – overmixing is the enemy of tender quick bread! A few lumps are totally fine. Stir in the vanilla extract and, if you're using them, the chopped walnuts. I always get a little excited at this stage, picturing the beautiful loaf of spiced bread to come.
05 - Pour the batter into your prepared 9x5-inch loaf pan. I usually grease and flour mine, or use parchment paper, to make sure it doesn't stick. Pop it into a preheated oven at 350°F (175°C) and bake for about 55-65 minutes. Keep an eye on it – mine sometimes browns faster on top. A toothpick inserted into the center should come out clean, or with just a few moist crumbs. That's how you know your persimmon bread is doing its thing!
06 - Once baked, let your loaf cool in the pan for about 10-15 minutes. This helps it firm up and prevents it from crumbling when you take it out. Then, carefully transfer it to a wire rack to cool completely. Or, if you're like me and can't wait, slice into it while it's still warm. The aroma is just intoxicating, and that first bite of warm, spiced Delicious Persimmon Bread Recipe is pure bliss!

# Notes:

01 - Using *ripe* Hachiya persimmons is absolutely crucial; under-ripe ones are incredibly astringent and will ruin your bread.
02 - Don't overmix the batter! It will make your Delicious Persimmon Bread Recipe tough and dense, which is a mistake I made way too often early on.
03 - Check for doneness with a toothpick, but remember ovens vary – trust your nose and your instincts here.
04 - For a really moist loaf, tent it loosely with foil for the last 15-20 minutes of baking if it’s browning too quickly.

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - measuring cups and spoons
05 - spatula
06 - wire rack

# Nutrition (Per Serving):

Calories: 280
Total Fat: 10g
Total Carbohydrate: 45g
Protein: 4g

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