The Best Persimmon Bread Recipe by Little House Big Barn

It’s that time of year for the best persimmon bread recipe by Little House Big Barn! Have you ever tasted the warm, rich flavor of homemade persimmon bread? If not, you’re in for a treat! Persimmons, with their natural sweetness, make this bread incredibly moist and flavorful. Whether you’ve never used persimmons before or you’re a seasoned pro, this simple recipe is the perfect way to bring out the best in this often-overlooked fruit. But before we dive into the recipe, let’s talk a little bit about persimmons, the different varieties, and how to tell when they’re ripe.

Types of Persimmons

When making persimmon bread, it’s important to know the difference between the two main types of persimmons: Fuyu and Hachiya. Each has its own unique flavor and texture, so it’s worth understanding the difference.

• Fuyu Persimmons: These are the squat, tomato-shaped persimmons that you can enjoy even when they’re still firm. They’re sweet and crunchy when fresh, making them perfect for salads or eating as a snack. When fully ripe, they soften a bit, which makes them great for baking too.
• Hachiya Persimmons: These are the heart-shaped persimmons that need to be super soft and almost jelly-like before you can eat them. If you bite into one before it’s ripe, it will be incredibly astringent and dry. But when fully ripe, they’re wonderfully sweet, and their pulp is perfect for persimmon bread.

For this recipe, you’ll want to use Hachiya persimmons because of their smooth, custard-like pulp. It blends beautifully into the bread, giving it a melt-in-your-mouth texture.

Best Time of Year for Persimmons

It’s persimmon season right now! Persimmons are a fall fruit, so you’ll start to see them popping up at farmers’ markets and grocery stores from late September through December. They thrive in the cooler months, and that’s why persimmon bread is such a comforting fall or winter treat. The fruit is at its peak in October and November, so that’s the ideal time to make this tasty bread recipe.

How to Know When Persimmons Are Ripe

Knowing when your persimmons are ripe is crucial, especially if you’re using Hachiya persimmons. If they’re not ripe, they’ll be mouth-puckeringly unpleasant.

• Fuyu Persimmons are easy. You can eat them when they’re firm like an apple or let them ripen for a softer texture.
• Hachiya Persimmons, on the other hand, need to be very soft before they’re ready. They should feel almost squishy, like a water balloon. The skin will start to wrinkle, and they’ll be so soft that you could scoop out the flesh with a spoon.

The Best Persimmon Bread Recipe

Now that you’re up to speed on the types of persimmons and when to use them, let’s get to the fun part—making the persimmon bread!

Here’s a simple and delicious persimmon bread recipe by Little House Big Barn that’s perfect for fall mornings or as an afternoon snack. We love to have a slice with our afternoon coffee!

Dry Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup chopped nuts

Wet Ingredients:

• 2-3 cups Hachiya persimmon pulp (about 4-5 ripe/soft persimmons)
• 2 cup sugar
• 2 large eggs
• 1 cup milk
• 2 tsp vanilla extract
• 3 TBSP melted butter

Instructions:

1.) Preheat your oven to 325°F and grease a loaf pan.

2.) Scoop out the persimmon pulp and set it aside.

3.) In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

4.) In a separate bowl, combine the sugar, melted butter, eggs, milk, and vanilla.

5.) Stir in the persimmon pulp.

6.) Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re adding nuts, fold them in gently.

7.) Pour batter into the prepared loaf pan.

8.) Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9.) Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy the Flavors of Fall

There you have it! The best persimmon bread recipe that’s easy to make and full of fall flavors. With its warm spices, moist texture, and naturally sweet persimmons, this bread is perfect for cozy mornings or a simple dessert after dinner.

So, grab those persimmons while they’re in season, and bake yourself a loaf (or two)! You won’t regret it.

Do you have any other favorite fall recipes? Let me know in the comments—I’d love to hear what you’re cooking up this season!

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