Recipe

How to Make Persimmon Bread with Fresh Persimmons

By Jocelyn Hsu at University of California – Berkeley

I love persimmons. My grandma has grown persimmons for as long as I can remember, so they always remind me of home. I typically eat them raw, but this fall, I decided to make persimmon bread, and I'm so glad that I did.

Persimmon bread is sweet and moist, perfect for breakfast or dessert. If you've never had it before, imagine a sweeter pumpkin spice bread and that's pretty much what persimmon bread tastes like

#SpoonTip: If you don't have fresh persimmons, you can get them from Imperfect Produce or at your local farmers' market.

Persimmon Bread

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 2
Ingredients
  • 3 1/2 cups flour
  • 2 1/4 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cinnamon sugar
  • 2 teaspoons baking soda
  • 4-5 persimmons
  • 1 1/3 cups unsweetened apple sauce
  • 1 cup unsalted butter
  • 1 1/2 cups raisins

Jocelyn Hsu

Step 1

Preheat oven to 350°F and butter 2 loaf pans.

#SpoonTip: If you don't have 2 loaf pans, you can use a muffin tin and make persimmon muffins instead.

Step 2

Add flour, sugar, salt, nutmeg, cinnamon, and baking soda to a large mixing bowl. Combine well with whisk.

Jocelyn Hsu

Step 3

Melt butter and let cool to room temperature.

Jocelyn Hsu

Step 4

Wash, peel, and cut persimmons. Purée in blender or food processor.

Jocelyn Hsu

Step 5

Add persimmon purée, butter, apple sauce, and raisins to mixture. Mix well.

Jocelyn Hsu

Step 6

Pour batter into buttered pans.

Step 7

Place loaves in oven for 50 minutes or until toothpick comes out clean. Enjoy!

#SpoonTip: If you're making muffins, check on them at 25 minutes.

Jocelyn Hsu