Homemade Persimmon Bread
Fall aromas have begun to fill the air in my kitchen. In September, I featured a delectable Homemade Apple Bread recipe that I learned to make with my friend’s mother, Señora Zambrano. When we were making it, she told me to keep an eye out for persimmons because once they came into season, the very same recipe could be used to make persimmon bread. Well, when I went grocery shopping last week I found some! Fresh persimmons are reminiscent of pears, dates and brown sugar and pair beautifully with the cinnamon, clove, and vanilla in this recipe, making for a perfect fall dessert!
Fuyu persimmons can be eaten hard like an apple and work well in this recipe!
3 cups all-purpose flour, sifted
3 cups sugar
1/2 teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground clove
1 teaspoon baking powder
1 1/4 cup oil (vegetable or canola oil work well)
2 tablespoons pure vanilla extract
4 large eggs
3 cups chopped Fuyu persimmon
1 cup golden raisins
1 cup chopped pecans or walnuts
- Preheat oven to 325 degrees.
- Grease two 1.5 quart bread pans (I used glass ones) and then set them aside. I like to use a combination of butter and flour to grease my dish.
- In a large bowl, mix dry ingredients: flour, sugar, salt, cinnamon, baking soda, clove, and baking powder.
- Using a hand mixture, gradually add in oil, vanilla extract, and eggs. Once dry and wet ingredients are well blended after approximately 60 seconds, add chopped persimmon, raisins, and chopped nuts. Mix for another 45 seconds or until all ingredients are well blended.
- Add mixture to greased baking dishes.
- Bake at 325 degrees for one hour and 15 minutes, or until you are able to insert a toothpick into the middle of the bread and it comes out clean. At this point, the top of your bread should be somewhat crispy, but the inside will remain moist.
- Allow to cool, and then slowly invert onto a separate serving dish. Use a butter knife to loosen the edges before flipping it.
- Serve with a dusting of powdered sugar and freshly sliced persimmons.
Note: Señora Zambrano just informed me that she madea combo recipe with apples and persimmons and that it’s divine!
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
Lola! I love this recipe and have decided that it will be my gift of the season. Oh course the first batch wasn’t super pretty but tasted amazing. Enrique and I will be enjoying! The second batch is on the oven and hoping it is present worthy! So far so good. Love getting your blog. Thanks for sharing. Also I’ve never cooked with persimmons, so thank you for the introduction. Happy thanksgiving to you three! Always Hannah
Hannah, I’m glad you like the recipe! With this bread, you definitely need to grease your pan well. I use butter and then flour and it’s worked out fine. You can also make the same recipe with green apples, or a combination of apples and persimmons and it’s delicious too!
I LOVE persimmons and persimmon pudding is one of my all time favorite desserts. Can’t wait to give this one a try. 🙂
Someone on Instagram asked if I had a persimmon pudding recipe! Let me know if you have one so I can share it with them.
Another great recipe to add to my list of recipes to try. Thank you!
Yes, especially now that fall is upon us! Persimmons grow like crazy in California, too. They’re pretty expensive here in Colorado.