Spiced Persimmon Bread

This flavorful Spiced Persimmon Bread is moist and delicious. The pulp from Hachiya persimmons gives this tasty quick bread added sweetness and moisture. The texture is similar to banana bread, making this a wonderful breakfast treat or snack.

For some added indulgence, spread on some of my Brown Sugar Cinnamon Butter on a slice of warm persimmon bread! To learn how to make this flavorful and moist quick bread recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations including gluten free and dairy free, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.

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RECIPE

(Check out our Step by Step Instructions below the recipe card.)

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Extras, Breakfast and Brunch, Vegetarian, Entertaining

American

Servings: 8

Author: Pimp My Recipe

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SPICED PERSIMMON BREAD

This flavorful Spiced Persimmon Bread is moist and delicious. Using the pulp from Hachiya persimmons gives this tasty quick bread added sweetness and moisture. The texture is similar to banana bread, making this a wonderful breakfast treat or snack.

Prep Time: 30 MinCooking Time: 45 MinCooling Time: 1 HourTotal Time: 2 H & 15 M

Ingredients

• 1 ¼ cups plus 2 ½ tablespoons cake flour (see Note #1)
• ½ teaspoon sea salt
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 cup persimmon pulp (about 2 large, very ripe Hachiya persimmons)
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed (sift if needed)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup pecans, roughly chopped
• 8 pecan halves (optional garnish)

Instructions

1. Place oven rack in the middle position, and preheat oven to 350°F. Line an 8.5 x 4.5 inch silicone loaf pan (see Note #2) with parchment paper, and set aside.
2. Place a fine mesh strainer on top of a medium mixing bowl. Add cake flour, sea salt, baking soda, cinnamon, nutmeg, and ground cloves, and sift ingredients. Then whisk the ingredients together until completely combined.
3. Using an immersion blender or a high speed blender, purée pulp of persimmons, and set aside. Roughly chop pecans, and set aside.
4. To a stand mixer, add butter, granulated sugar, and brown sugar. Starting slow, increase speed to medium-high and beat (total of 2-3 minutes). Stop the mixer, and scrape the bottom and sides of the bowl, then beat for another 2 minutes until light and fluffy. Scrape down the bowl again.
5. In a small bowl, lightly beat together eggs, and vanilla. While the mixer is on medium speed, slowly add ¼ of the egg mixture at a time. Stop and scrape the bowl.
6. Turn on medium speed, and slowly add ¼ of the puréed persimmon pulp at a time, until completely combined. Remove the bowl, and scrape again. Then using a silicone spatula, fold in ⅓ of the flour mixture at a time, making sure to add the chopped pecans at the same time as the last ⅓ of the flour mixture. Mix until just barely combined.
7. Pour into prepared loaf pan, and bake for 45 minutes (see Note #3), or until a toothpick inserted into the center of the loaf comes out clean.
8. Allow to cool in the pan for 5 to 10 minutes. Hold the sides of the parchment paper to lift the loaf from the pan onto a wire cooling rack, remove parchment paper, and allow to cool completely (about 1-2 hours). Serve at room temperature, or toast in the oven, and spread with some of my Brown Sugar Cinnamon Butter, Enjoy!

Notes

1. Cake flour gives this quick bread a lighter and more delicate crumb. If you don’t have cake flour, you can substitute with 1 ¼ cups of all purpose flour. 
2. A silicone loaf pan seems to produce a moisture bread, and does not need to be greased. If using a metal or glass loaf pan, grease the pan with cooking spray, then line the pan with parchment paper.
3. Depending on your loaf pan and your oven, times will vary. If using a metal or glass loaf pan, bake for only 35-40 minutes, and test for doneness by inserting a toothpick into the center that comes out clean. 
4. Makes 8 servings.

Recommended Products:

Silicone Loaf Pan (8.5 x 4.5 Inch)

Vitamix Immersion Blender - Stainless Steel (18 Inches)

KitchenAid Artisan Series Stand Mixer - 5 Quart (22 Colors)

Nutrition Facts

Calories

329.22

Fat (grams)

17.84

Sat. Fat (grams)

8.16

Carbs (grams)

38.13

Fiber (grams)

1.26

Net carbs

36.87

Sugar (grams)

19.6

Protein (grams)

5.37

Sodium (milligrams)

373.87

Cholesterol (grams)

77

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Nutritional calculations do not include optional garnish of pecan halves. If using, add approximately 10 additional calories per serving.

https://PimpMyRecipe.com/blog/spiced-persimmon-bread

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Step by Step Instructions

PREPARATION

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

STEP 1

Place oven rack in the middle position, and preheat oven to 350°F. Line an 8.5 x 4.5 inch silicone loaf pan (see Note below) with parchment paper, and set aside.

Note: A silicone loaf pan tends to produce a moisture bread, and does not need to be greased. If using an 8.5 x 4.5 inch metal loaf pan or glass loaf pan, grease the pan with cooking spray, then line the pan with parchment paper.

Lined silicone pan.

Spray metal pan.

Line metal pan.

STEP 2

Place a fine mesh strainer on top of a medium mixing bowl. Add 1 ¼ cups plus 2 ½ tablespoons cake flour (see Note below), ½ teaspoon sea salt, 1 ½ teaspoons baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves, and sift ingredients. Then whisk the ingredients together until completely combined, and set aside.

Note: Cake flour gives this quick bread a lighter and more delicate crumb. If you don’t have cake flour on hand, use only 1 ¼ cups of all purpose flour.

Dry ingredients.

Sift ingredients.

Sifted.

Whisk to combine.

STEP 3

Using an immersion blender or a high speed blender, purée 1 cup persimmon pulp (about 2 large, very ripe Hachiya persimmons). Roughly chop ½ cup pecans, and set each ingredient aside.

Persimmon purée.

Chopped pecans.

STEP 4

To a stand mixer, add ½ cup room temperature unsalted butter, ½ cup granulated sugar, and ¼ cup packed light brown sugar (sift if needed). Starting slow, increase speed to medium-high and beat (total of 2-3 minutes). Stop the mixer, and scrape the bottom and sides of the bowl, then beat for another 2 minutes until light and fluffy. Scrape down the bowl again.

Butter & sugars.

After 3 minutes.

Stop & scrape bowl.

After 2 more mins.

STEP 5

In a small bowl, lightly beat together 2 large room temperature eggs, and 1 teaspoon pure vanilla extract. While the mixer is on medium speed, slowly add ¼ of the egg mixture at a time. Stop and scrape the bowl.

Add ¼ at a time.

Eggs are incorporated.

STEP 6a

Turn on medium speed, and slowly add ¼ of the puréed persimmon pulp at a time, until completely combined. Remove the bowl, and scrape again.

Add ¼ at a time.

Completely combined.

Scraped bowl.

STEP 6b

Then using a silicone spatula, fold in ⅓ of the flour mixture at a time, making sure to add the chopped pecans with the last ⅓ of the flour mixture. Mix until just barely combined.

Fold in ⅓ at a time.

Add pecans.

Fold to combine.

Just combined.

STEP 7

Pour into prepared loaf pan, and bake for 45 minutes (see Note below), or until a toothpick inserted into the center of the loaf comes out clean.

Note: Recommended timing above is for silicone pan (even though I did this photo shoot with a metal pan). Depending on your loaf pan and your oven, times will vary. If using a metal or glass loaf pan, bake for only 35-40 minutes, and test for doneness by inserting a toothpick into the center that comes out clean.

Pour into pan.

Top with pecans (optional).

Bake!

Insert toothpick.

STEP 8

Allow to cool in the pan for 5 to 10 minutes. Then hold the sides of the parchment paper, lift the loaf from the pan onto a wire cooling rack, remove parchment paper, and allow to cool completely (about 1-2 hours).

Cool 5 mins in pan.

Lift out of pan.

Transfer to wire rack.

Cool completely.

SERVING SUGGESTION

Serve at room temperature, or toast in the oven, and spread with some of my Brown Sugar Cinnamon Butter. Enjoy!

Note: For best results enjoy within 3 days. See my Blog Comments & Tips for storage options.

Notes:

1. Recipe can be made ahead. For information on how to store this Spiced Persimmon Bread, visit my Blog Comments & Tips for this website recipe.

2. Makes 8 servings.

BACK TO RECIPE

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VIDEO

How to Make Spiced Persimmon Bread!

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Blog Comments & Tips

A moist & perfectly spiced quick bread!

This moist and delicious Spiced Persimmon Bread makes a wonderful breakfast treat, or afternoon snack with some coffee or tea. For some added indulgence, spread some of my Brown Sugar Cinnamon Butter on a slice of warm persimmon bread!

To get the lightest crumb in this quick bread, I used cake flour instead of all purpose flour (AP flour). It will still be delicious if you use AP flour, but the crumb will become a little more dense like banana bread. Either way, be sure to make the appropriate adjustments for the amount of flour used in this recipe. Details are in the Note for Step 2 of the Step By Step Instructions above.

A huge thank you goes out to my long time friend, Gidget, who delivered a huge bag of freshly picked persimmons to me on Thanksgiving Day this year. 

Gidget was visiting the grandparents of her daughter’s husband (Donna and Tony), and they generously insisted she take some home with her. Donna and Tony have a tree full of beautiful ripe hachiya persimmons, and I was more than thrilled when Gidget called me to ask if I would like some. She dropped them off that night, and in the next week or so, I was able to make four new recipes (some of which will be published this year, and others next fall).  An equally large thank you to Donna and Tony for their generosity!   

How do you ensure the best results from this recipe?

My 5 tips to making a moist and delicious Spiced Persimmon Bread:

1. Use fresh hachiya persimmons. Make sure they are squishy soft before you scoop the pulp out. 

2. Start with room temperature eggs and butter. Make sure everything else is at room temperature, as well.

3. This batter can look a tiny bit curdled after you incorporate the eggs and persimmon pulp. It will still taste delicious. To reduce the amount of curdling, it’s better if you slowly incorporate the eggs and persimmon pulp into the batter. 

4. Do not overbake. Every oven varies, and the baking times can be more or less depending on the type of pan you use. A glass or metal loaf pan works, but I highly recommend using an 8.5 x 4.5 inch silicone loaf pan for the moistest persimmon bread. 

5.  Once completely cooled, store unsliced loaf at room temperature covered with a clean kitchen towel. If already sliced, cover the cut side of the persimmon loaf with wax paper, then wrap with a paper towel, and place inside a large Ziploc freezer bag. Can be stored on the counter for up to 3 days (discarding and replacing paper towels as needed), or refrigerated for 5 days. 

Have any dietary preferences that won’t quite work with my recipe? It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Make it Gluten Free: Replace the cake flour (or all purpose flour) with 1 ¼ cups of Bob’s Red Mill gluten free 1-to1 baking flour. This gluten free flour will create a more dense loaf, but it will still be delicious. 

• Make it Dairy Free: Replace the unsalted dairy butter with ½ cup unsalted plant-based butter. 

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Pimp My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.  

Happy Cooking!

Mich

Footnote: Remember to start with room temperature ingredients, and add the eggs and the persimmon pulp a little at a time.

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Adapted from the Persimmon Bread recipe from the proportionalplate.com. This was a wonderful recipe to start, but in true Pimp My Recipe fashion, I had to make some adjustments. I changed the level of spices, added pecans and two kinds of sugar, and the big difference was in the moistness and crumb. The latter was due to the cake flour and the use of a silicone loaf pan (product links above).

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