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Best Easy Persimmon Bread Recipe with Walnuts & Cinnamon

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This moist and tender persimmon bread is packed with sweet persimmon pulp, crunchy toasted walnuts, and warm cinnamon. It’s a quick and easy fall favorite that’s perfect for breakfast, brunch, or holiday gifting.

Ingredients

Scale
  • 1 ½ cups ripe Fuyu persimmon pulp (about 3–4 medium persimmons)
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • ¾ cup granulated sugar (or ½ cup if persimmons are very sweet)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • 2 large eggs, at room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, roughly chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the long sides.
  2. Prepare the persimmons: Wash and dry them. Cut off the leafy calyx at the top, then peel the skin with a paring knife. Chop the flesh into chunks and place in a medium bowl. Mash with a fork until mostly smooth but with some small lumps remaining. You should have about 1 ½ cups of pulp.
  3. Toast the walnuts: Spread the chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant and slightly darkened. Let them cool while you mix the batter.
  4. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Make a well in the center.
  5. Mix the wet ingredients: In a separate bowl, whisk the eggs lightly. Add the persimmon pulp, oil, and vanilla extract. Stir until combined. The mixture should look thick and almost jammy.
  6. Combine wet and dry: Pour the wet ingredients into the well in the dry ingredients. Stir with a rubber spatula until just combined — about 15 strokes. A few streaks of flour are okay. Do not overmix.
  7. Fold in the walnuts: Gently fold the toasted walnuts into the batter. Reserve a handful to sprinkle on top if desired.
  8. Pour and bake: Scrape the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved walnuts on top if using. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked.
  9. Cool properly: Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before slicing — about 1 hour.

Notes

For best flavor, use ripe Fuyu persimmons that yield slightly to pressure. Toast walnuts to enhance their flavor. Do not overmix the batter to avoid a dense texture. Let the bread cool completely before slicing to prevent crumbling. The flavor improves on day two.

Nutrition

Keywords: persimmon bread, persimmon recipe, fall baking, quick bread, walnut bread, cinnamon bread, easy bread recipe

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