Persimmon Bread

Great way to use up all those persimmons if you are fortunate enough to have a tree. Loaves freeze well. This recipe is for a loaf using a 9"x4" pan. A triple batch fits well into four 8.7"x4.53" disposable pans.

Updated at: Sat, 07 Jun 2025 13:51:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

253

High

Nutrition per serving

Calories2832.4 kcal (142%)

Total Fat132.8 g (190%)

Carbs391.1 g (150%)

Sugars152.3 g (169%)

Protein43.3 g (87%)

Sodium1882.1 mg (94%)

Fiber15.9 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

84gUnsalted butter

room temperature, plus more for greasing pan

100ggranulated sugar

1egg

room temperature

1 tvanilla extract

1 ¼ cpersimmon

pulp, I use American persimmons, crushed and pulp stained through a colander to remove skin and seeds

1 ½ call purpose flour

plus more for greasing pan

1 ½ tbaking soda

1 tcinnamon

¼ tnutmeg

fresh ground

¼ tallspice

optional

¼ ttable salt

omit if using salted butter

¾ cwalnut halves

toasted and chopped

½ craisins

Instructions

Step 1

Preheat oven to 350 degrees. Grease and flour loaf pan.

Step 2

Using a mixer, cream butter and sugar until well combined. Add egg and vanilla, mix until just combined, scraping sides of bowl as needed.

Step 3

With the mixer running at low-medium speed, slowly pour in persimmon pulp. Scrape the side of the bowl if needed to ensure there are no large butter clumps. Mixture will look grainy.

Step 4

I'm a separate bowl, shift together the flour, baking soda, spices, and salt. Stir well to combine.

Step 5

Poor about 1/3 of the dry in to the wet and mix until just combined. Repeat twice more until the dry ingredients are fully incorporated.

Step 6

Stir in walnuts and raisins.

Step 7

Pour mixture into prepared loaf pan and bake for 50-55 minutes.