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Best Easy Persimmon Bread with Walnuts & Cinnamon

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A moist, spiced persimmon bread with toasted walnuts and cinnamon, inspired by a beloved café recipe. Perfect for cozy mornings, holiday brunches, or a comforting treat with tea.

Ingredients

Scale
  • 2 cups Hachiya persimmon pulp (about 3–4 very ripe persimmons)
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts, toasted
  • ½ cup golden raisins or dried cranberries (optional)
  • 1 tablespoon orange zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides. Lightly grease the exposed ends of the pan.
  2. Prepare the persimmon purée: Cut off the top stem of very ripe persimmons, scoop out the jelly-like flesh, and push it through a fine-mesh sieve to remove seeds and fibers. You should have about 2 cups of smooth purée. Set aside.
  3. Toast the walnuts: Spread chopped walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant. Let cool completely.
  4. Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly distributed.
  5. Mix the wet ingredients: In a separate medium bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy. Add the persimmon purée and whisk until fully combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined—no streaks of flour remain. Do not overmix.
  7. Fold in the walnuts: Add the cooled toasted walnuts (and any optional add-ins like raisins or orange zest) to the batter. Fold in with a few strokes.
  8. Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil at the 45-minute mark.
  9. Cool properly: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment handles to lift it out and transfer to the rack to cool completely. Wait at least 1 hour before slicing.

Notes

For best results, use Hachiya persimmons that are extremely ripe—soft, squishy, and almost liquid inside. If persimmons are not ripe, place them in a paper bag with a banana or apple for 1-2 days, or freeze overnight and thaw. Measure flour by spooning into the cup and leveling off. Let the bread rest overnight for enhanced flavor and moisture. For muffins, bake at 350°F for 18-22 minutes.

Nutrition

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

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