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Easy Persimmon Bread with Walnuts & Cinnamon

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This incredibly moist and flavorful persimmon bread is made with ripe Fuyu persimmons, warm cinnamon, and crunchy toasted walnuts. It’s a simple, one-bowl recipe that comes together in minutes and is perfect for fall baking, holiday brunches, or a cozy treat any time.

Ingredients

Scale
  • 2 cups mashed ripe Fuyu persimmons (from 3–4 medium persimmons)
  • 1 ¾ cups all-purpose flour (about 220g)
  • 1 cup granulated sugar (about 200g)
  • ½ cup vegetable oil (about 120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Wash the persimmons, cut off the tough green tops, and slice into quarters. If the skin is soft, leave it on; if tough, peel it. Mash the pieces with a potato masher or fork until you have a chunky puree (about 2 cups). Set aside.
  3. In a dry skillet over medium heat, toast the chopped walnuts for 3-4 minutes until fragrant and slightly darker. Pour onto a plate to cool.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  5. In a large mixing bowl, combine the mashed persimmons, sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  6. Pour the dry ingredients into the wet ingredients. Stir with a rubber spatula or wooden spoon until just combined (a few streaks of flour are okay). Do not overmix.
  7. Fold in the cooled toasted walnuts with 3-4 strokes.
  8. Scrape the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50-60 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 loosely with aluminum foil for the last 15 minutes.
  10. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper handles and transfer to a wire rack. Cool completely (about 1 hour) before slicing.

Notes

For best results, use very ripe Fuyu persimmons that feel like a water balloon. Do not overmix the batter. Toasting the walnuts is highly recommended for deeper flavor. The bread tastes even better the next day. For a vegan version, replace eggs with two flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes).

Nutrition

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

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