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Easy Guest-Favorite Persimmon Bread with Walnuts & Cinnamon

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This moist, pudding-like persimmon bread is packed with warm cinnamon and crunchy walnuts. It’s a forgiving, crowd-pleasing recipe that’s perfect for potlucks, brunches, or holiday gatherings.

Ingredients

Scale
  • 1 cup ripe Hachiya persimmon puree (from about 2–3 medium persimmons)
  • 1 ½ cups all-purpose flour (180g)
  • ¾ cup granulated sugar (150g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon (preferably Saigon)
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml), such as canola or grapeseed
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts (120g), toasted
  • ½ cup golden raisins (optional)
  • 1 tablespoon orange zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides.
  2. Prepare persimmon puree: Cut ripe Hachiya persimmons in half, scoop out soft flesh, discard seeds and tough bits. Mash with a fork until smooth. Measure 1 cup.
  3. Toast walnuts: Spread chopped walnuts on a baking sheet and toast in preheated oven for 5-6 minutes until fragrant. Let cool completely.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  5. Mix wet ingredients: In a large bowl, whisk together sugar, eggs, oil, vanilla extract, and persimmon puree until smooth and glossy.
  6. Combine wet and dry: Pour dry ingredients into wet mixture. Gently fold with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  7. Fold in walnuts: Add toasted walnuts (and optional raisins or zest if using) and fold in with a few strokes.
  8. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  9. 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 loosely with foil for last 15 minutes.
  10. Cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely before slicing.

Notes

For best flavor, wrap cooled loaf tightly in plastic wrap and let rest overnight before serving. The bread can be frozen for up to 3 months. To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum.

Nutrition

Keywords: persimmon bread, persimmon recipe, quick bread, walnut bread, cinnamon bread, fall baking, holiday bread, brunch recipe

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