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Best Easy Persimmon Bread Recipe with Walnuts

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This cozy persimmon bread with walnuts and cinnamon is a simple, forgiving quick bread that fills your kitchen with warmth. Made with ripe persimmons, pantry staples, and a handful of walnuts, it’s perfect for fall baking and sharing.

Ingredients

Scale
  • 1 ½ cups ripe Hachiya or Fuyu persimmon pulp (about 3–4 persimmons)
  • 2 cups all-purpose flour (240g)
  • 1 cup granulated sugar (200g)
  • ½ cup light brown sugar, packed (100g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped walnuts, toasted (120g)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
  2. Cut ripe persimmons in half, scoop out flesh, discard seeds and core. Blend pulp in a blender or food processor until completely smooth. Measure 1 ½ cups puree.
  3. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
  4. In a large bowl, whisk together granulated sugar and brown sugar. Add oil and whisk until smooth. Add eggs and vanilla, whisk until pale and slightly thickened, about 1 minute. Stir in persimmon puree until fully incorporated.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Gently fold in toasted walnuts, reserving a handful for topping if desired.
  7. Pour batter into prepared loaf pan, spread evenly. Sprinkle reserved walnuts on top if using.
  8. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment sling and transfer to a wire rack. Cool completely (at least 2 hours) before slicing.

Notes

For best texture, use very ripe Hachiya persimmons. Toasting walnuts enhances flavor. Let bread cool completely before slicing to avoid gummy texture. Bread tastes even better the next day.

Nutrition

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

Find it online: https://lolaspoon.com/best-easy-persimmon-bread-recipe-with-walnuts/