Print

Best Kid-Approved Persimmon Bread: Easy Walnut Cinnamon Recipe

persimmon bread - featured image
Print Recipe

This tender, moist persimmon bread with walnuts and cinnamon is a family favorite that started as a panicked bake sale solution. It’s easy to make, budget-friendly, and perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 1/2 cup vegetable oil (canola or avocado oil)
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups persimmon pulp (about 3–4 very ripe Hachiya persimmons)
  • 1 cup chopped walnuts (toasted)
  • 1/2 cup golden raisins (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving 2 inches overhang on the long sides.
  2. Prepare persimmon pulp: Cut off the calyx of very ripe Hachiya persimmons, cut in half, and scoop out the flesh. Push through a fine-mesh strainer or food mill to remove fibers and seeds. Measure 2 cups.
  3. Toast walnuts: Spread chopped walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant and slightly darker. Let cool.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves for about 20 seconds.
  5. Mix wet ingredients: In a separate medium bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla and persimmon pulp until smooth and glossy.
  6. Combine: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine). Fold in toasted walnuts and golden raisins (if using).
  7. Bake: Pour batter into prepared loaf pan and spread evenly. Bake at 350°F for 55-65 minutes. If top browns too quickly, tent loosely with foil after 45 minutes. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool: Let bread cool in the pan on a wire rack for 15 minutes. Use parchment handles to lift it out and transfer to the rack to cool completely. Wait at least 1 hour before slicing for best texture.

Notes

Use very ripe Hachiya persimmons (soft like a water balloon). Do not overmix the batter. For best flavor, let the bread cool completely and rest overnight. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

Keywords: persimmon bread, walnut cinnamon bread, easy persimmon bread, kid-approved persimmon bread, fall baking, quick bread

Find it online: https://lolaspoon.com/best-kid-approved-persimmon-bread-easy-walnut-cinnamon-recipe/