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Best Easy Persimmon Bread with Walnuts & Cinnamon

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This moist, tender persimmon bread is packed with warm cinnamon and crunchy walnuts. It’s the perfect fall baking project that tastes even better the next day and freezes beautifully.

Ingredients

Scale
  • 2 cups persimmon pulp (from about 3–4 very ripe Hachiya persimmons or 5–6 Fuyu persimmons)
  • 1 teaspoon lemon juice
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar (200g)
  • 1/2 cup packed brown sugar (100g)
  • 1/2 cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts (120g)
  • Optional: 1/2 cup golden raisins or dried cranberries
  • For the topping: 2 tablespoons turbinado sugar
  • Extra chopped walnuts for topping

Instructions

  1. Prep your persimmons: If using Hachiya persimmons, they need to be incredibly soft. Cut off the stem, scoop out the flesh, and mash with a fork or push through a food mill. If using Fuyu persimmons, they should be very soft; mash them skin and all. Add lemon juice to the pulp and set aside.
  2. Toast the walnuts: Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 5-7 minutes until fragrant. Let cool completely, then roughly chop. Set aside about 2 tablespoons for topping.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make a well in the center.
  4. Mix wet ingredients: In a separate medium bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract and persimmon pulp.
  5. Combine wet and dry: Pour wet ingredients into the well of dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks are fine). Fold in chopped walnuts (and raisins if using).
  6. Prepare pan and fill: Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Pour batter into pan and spread evenly. Sprinkle turbinado sugar and reserved chopped walnuts on top.
  7. Bake: Bake at 350°F (175°C) for 55-65 minutes. At 45 minutes, check top; if browning too quickly, tent with foil. Bread is done when a toothpick inserted into the center comes out with just a few moist crumbs.
  8. Cool and serve: Let bread cool in pan for 15 minutes, then lift out onto a cooling rack. Cool completely before slicing (at least 2 hours).

Notes

Persimmons must be very ripe for best sweetness and texture. Do not overmix the batter. Bread tastes better the next day. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://bitesienna.com/best-easy-persimmon-bread-with-walnuts-and-cinnamon/