For best results, use very ripe Hachiya persimmons. The pulp should be almost jelly-like. To prepare the pulp, simply scoop the flesh out of the skin and mash it with a fork. If you don't have Hachiya persimmons, you can substitute with other varieties, but the texture and sweetness may vary. Feel free to add 1/2 to 1 cup of chopped nuts (walnuts, pecans, or almonds) to the batter for added texture and flavor. Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For a richer flavor, try using melted butter instead of vegetable oil. A glaze made with powdered sugar and a splash of milk or lemon juice adds a lovely finishing touch.
Moist Persimmon Bread
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PREP TIME25 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING24 People
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VIEWS36
Experience the autumnal bliss of this incredibly moist persimmon bread. The natural sweetness of ripe persimmons is beautifully enhanced by applesauce, creating a comforting and flavorful loaf perfect for breakfast, brunch, or a cozy afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol17 mg
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Fiber1 g
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Protein3 g
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Saturated Fat1 g
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Sodium168 mg
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Sugar17 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. (5 minutes)
02 Step
Recipe View 5 mins In a large bowl, whisk together the sugar, whole wheat flour, all-purpose flour, rolled oats, salt, cinnamon, nutmeg, allspice, cloves, and baking soda. (5 minutes)
03 Step
Recipe View 3 mins In a separate bowl, combine the persimmon pulp, applesauce, vegetable oil, and eggs. Whisk until well blended. (3 minutes)
04 Step
Recipe View 2 mins Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. (2 minutes)
05 Step
Recipe View 2 mins Divide the batter evenly between the prepared loaf pans. (2 minutes)
06 Step
Recipe View 1 hrs Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. (60 minutes)
07 Step
Recipe View 10 mins Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Jackeline Goyette
Jun 6, 2025I used a persimmon pulp substitute and it turned out great! Thanks for the great recipe!
Genesis Schaefer
Feb 26, 2025Easy to follow instructions and a delicious outcome. I'll definitely be making this again.
Anais Bergnaum
Feb 7, 2025I didn't have allspice, but it still tasted great!
Dexter Schinner
Feb 6, 2025This bread is amazing! So moist and flavorful. I added walnuts and it was perfect.
Karianne Windler
Jan 1, 2025I was skeptical about persimmons, but this recipe changed my mind. It's now a family favorite!
Jean Huels
Dec 29, 2024I added a powdered sugar glaze, and it was the best!