Description

This Persimmon Bread Recipe combines ripe Fuyu persimmons, warm cinnamon, toasted walnuts, and plump raisins for the ultimate fall quick bread. Perfectly moist, naturally sweet, and packed with seasonal flavor, it’s a comforting bake that stays fresh for days and makes an excellent gift or breakfast treat.

Ingredients

Scale

For the Bread Base:
2 large eggs (room temperature)
1 cup granulated sugar
1 tablespoon real vanilla extract
3 cups Fuyu persimmon puree (about 1 1/2 lbs fresh persimmons)
10 tablespoons unsalted butter, melted
For the Dry Ingredients:
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups all-purpose flour
For Mix-ins:
1 1/2 cups walnut pieces, toasted
1 cup raisins

Instructions

Preheat and Prepare: Preheat oven to 350°F. Grease two 9×5-inch loaf pans with butter and line bottoms with parchment paper.
Toast the Walnuts: In a dry skillet, toast walnuts for 3–5 minutes until fragrant and golden. Cool completely.
Make Persimmon Puree: Remove tops from ripe Fuyu persimmons, quarter, and blend until smooth.
Mix Wet Ingredients: In a large bowl, whisk eggs, sugar, and vanilla until slightly pale. Stir in persimmon puree and melted butter until combined.
Add Dry Ingredients: Sift together baking soda, salt, and cinnamon. Gradually whisk into wet ingredients. Add flour in batches, mixing just until combined.
Fold in Mix-ins: Gently fold in toasted walnuts and raisins using a rubber spatula until evenly distributed.
Bake: Divide batter between pans and bake 45–50 minutes, rotating halfway through. A toothpick should come out clean.
Cool: Cool in pans for 10 minutes, then remove and cool completely on a wire rack before slicing.

Notes

For healthier options, replace half the butter with Greek yogurt or applesauce, and use half whole wheat flour for extra fiber. Bread freezes beautifully for up to 3 months — wrap tightly in plastic and foil. To enjoy warm, reheat individual slices in the oven or toaster for a fresh-from-the-oven experience.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Baking
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185
Sugar: 15g
Sodium: 135mg
Fat: 7g
Saturated Fat: 3g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg

Keywords: persimmon bread, quick bread, fall baking, moist loaf, fuyu persimmon recipe, walnut raisin bread