Persimmon Bread II

Persimmon Bread II

Nancy Scott 0

"Excellent for Christmas gifts, as persimmons are only available for a brief time. Moist spice cake type bread. This is the top seller at our company bake sale at Christmas!"

Ingredients 1 h 10 m {{adjustedServings}} servings 292 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
  2. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
  3. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
  4. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Tips & Tricks
Janet's Rich Banana Bread

See how to make super-moist banana bread with concentrated banana flavor.

Poppy Seed Bread with Glaze

See how to make a sweet poppy-seed bread with almond and orange flavors.

Rate recipe

Your rating


Reviews 109

  1. 126 Ratings


I have never had persimmons until a friend who had a tree brought me some. I had no idea what to do with it. I froze the pulp so I could investigate on what to do with this strange orange stuff! This bread is fantastic! It is super moist and tasty. The spices are just right. Only had one problem and that was getting out out of the bread loaf pans. Doesn't matter if it's glass or metal pan. I will try greasing them better next time and maybe even add a touch of flour to the bottom of the pan. Regardless of a few pock marks on the bottom of my loaves, it is DELICIOUS! ADDENDUM: I solved the sticking on bottom of pan problem with parchment paper! It worked great and I use it in glass, metal, or even the throw away foil pans. I bring it up on the sides a touch, too. The bread still browns nicely! (If you use the fuyu persimmons, the stickiness is not a problem - I learned that this year 2014.)


Hands down, best spice bread for the holidays. My husband and my father-in-law are not sweettooths and both do not like persimmon. However, my husband swears this is the only dessert bread he will eat and the first time I made this for my father-in-law, he kept pushing persimmons from his tree on me. My mother-in-law said she could eat a whole loaf on her own, and every time I've brought this bread over for a holiday gathering, it disappears. With that said, here are a few cooking suggestions: instead of 3 cups white sugar I add 2.5 cups of brown sugar and instead of regular oil I add olive oil (healthier and brings out the spice). I love spices in my bread (everyone is different) so I add more nutmeg and cinnamon to taste. I also add ground cloves (I dont' know how much, I eye it and add to taste). Alternatively, you can add pumpkin spice. For a moister bread, add a bit more persimmon pulp. To prevent bread from sticking, I find it best to purchase those disposable aluminum foil pans and spray those with PAM cooking spray. I NEVER get sticking and this also prevents overcooking of the "crust." Additionally, there's no pan clean up required. This recipe is extremely easy to make and is incredibly forgiving (can make a few subsitutions or mistakes and it still turns out decent).


After losing an older family recipie, I came here to hunt for a close variation. This recipie is even better, enjoyed by family and co-workers and is a definite hit with my year-old nephew. The bread is moist, delicious, and keeps for three or four days so it makes a wonderful gift idea. I have not tried freezing the bread so I can't say the flavor will change after defrosting. Another note- with only one bread pan, I baked the remainder of the batter in a springform cake pan with cooking parchment on the bottom. The bread came out wonderfully, and has the potential for all sorts of presentation ideas such as a multi-layered holiday cake, or a component in a trifle.