Best Ever Old-Fashioned Persimmon Bread
Bake the best ever old-fashioned persimmon bread with walnuts and warm spices. This vintage persimmon loaf is moist and flavourful.
This Best Ever Old-Fashioned Persimmon Bread is a classic recipe packed with ripe persimmons, crunchy walnuts, and warm spices. It’s a moist, fragrant loaf that’s perfect for enjoying with a cup of tea or coffee.
Based on a vintage persimmon loaf recipe, this version uses the traditional trick of mixing baking soda into the persimmon purée to enhance the flavour and create a beautiful, deep colour. The result is a timeless bake that’s simple to make and sure to become a seasonal favourite.
Tips for Best Results
- Choose very ripe persimmons – Soft, jelly-like flesh is ideal. If your fruit is still firm, ripen it in a paper bag with an apple or banana for a day or two.
- Don‘t skip the baking soda trick – Mixing baking soda into the purée removes bitterness and deepens the flavour.
- Don’t overmix – Fold the purée in gently after combining wet and dry ingredients for a tender crumb.
- Test for doneness – Every oven is different. Start checking at the 55-minute mark and look for a clean toothpick.
- Rest before slicing – Let the loaf cool completely to prevent it from crumbling when cut.
Ingredients and Substitutions
- Persimmons – Fuyu can be used if very soft, Hachiya persimmons offer the best texture.
- Baking soda – Essential for the vintage method that improves flavour and texture.
- Eggs – Large eggs work best; for an egg-free version, use flax eggs.
- Vegetable oil – Any neutral oil will work; for a richer taste, replace with melted butter.
- Granulated sugar – Can be swapped for light brown sugar for a deeper molasses note.
- Vanilla extract – Adds warmth; almond extract can be used for a different flavour profile.
- All-purpose flour – You can substitute half with whole wheat flour for a heartier loaf.
- Baking powder & salt – Provide lift and balance the sweetness.
- Spices – Cinnamon, nutmeg, and cloves can be adjusted to taste; pumpkin pie spice works well as a shortcut.
- Walnuts – Pecans or a mix of nuts and dried fruit can be used instead.
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Old-Fashioned Persimmon Loaf
Yields: 1 loaf | Prep time: 15 minutes | Cook time: 55–65 minutes
Ingredients:
- 2 ripe persimmons (about 1 cup purée)
- 1 teaspoon baking soda (for the persimmon)
- 2 large eggs
- ¾ cup vegetable oil (or melted butter for richer flavour)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- 1 cup chopped walnuts
Directions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf tin.
- Peel persimmons, remove seeds, and mash or purée until smooth. Stir in baking soda – the mixture will foam and thicken slightly. Set aside for 5 minutes.
- In a large bowl, beat eggs with sugar until well blended. Stir in oil (or melted butter) and vanilla. (Image 1)
- In another bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. (Image 2)
- Add the dry mixture to the wet mixture and stir until just combined. (Image 3)
- Fold in the persimmon mixture gently until fully incorporated.
- Stir in walnuts. (Image 4)
- Pour into prepared tin and smooth the top. (Image 5)
- Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out clean. (Image 6)
- Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Best Ever Old-Fashioned Persimmon Bread
Bake the best ever old-fashioned persimmon bread with walnuts and warm spices. This vintage persimmon loaf is moist and flavourful.
Ingredients
- 2 ripe persimmons (about 1 cup purée)
- 1 teaspoon baking soda (for the persimmon)
- 2 large eggs
- ¾ cup vegetable oil (or melted butter for richer flavour)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf tin.
- Peel persimmons, remove seeds, and mash or purée until smooth. Stir in baking soda – the mixture will foam and thicken slightly. Set aside for 5 minutes.
- In a large bowl, beat eggs with sugar until well blended. Stir in oil (or melted butter) and vanilla.
- In another bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Add the dry mixture to the wet mixture and stir until just combined.
- Fold in the persimmon mixture gently until fully incorporated.
- Stir in walnuts.
- Pour into prepared tin and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out clean.
- Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
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Nutrition Information:
Yield:
10Serving Size:
1 sliceAmount Per Serving: Calories: 432Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 37mgSodium: 296mgCarbohydrates: 48gFiber: 3gSugar: 25gProtein: 6g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
