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The Best Persimmon Bread Recipe by Little House Big Barn

Little House Big Barn
The easiest and most delicious persimmon bread recipe, perfect for cozy mornings or a sweet treat. Simple ingredients, amazing flavor!
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 2 Loaves

Equipment

  • 1 Large Mixing Bowl
  • 1 Medium mixing bowl
  • 1 Set of measuring spoons
  • 1 measuring cups
  • 2 loaf pans

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon (measure with your heart if you prefer more)
  • 1 cup chopped nuts (optional)

Wet Ingredients:

  • 2-3 cup 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
 

  • Preheat your oven to 325°F and grease a loaf pan.
  • Scoop out the persimmon pulp and set it aside. (See notes below)
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • In a separate bowl, combine the sugar, melted butter, eggs, milk, and vanilla.
  • Stir in the persimmon pulp.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re using nuts, fold them in gently.
  • Pour batter into the prepared loaf pan.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

When I scoop out the persimmon pulp, I use a fork to mash it a little like you would a banana when you make banana bread.  I like to see and taste the chunks of ripe persimmon!