Print

Cozy Persimmon Bread with Walnuts & Cinnamon

persimmon bread with walnuts and cinnamon - featured image
Print Recipe

This incredibly moist, fragrant persimmon bread with walnuts and cinnamon is the perfect fall treat. Made with simple ingredients and ripe Hachiya persimmons, it’s a cozy, crowd-pleasing loaf that tastes even better on day two.

Ingredients

Scale
  • 2 cups ripe Hachiya persimmon pulp (from about 3–4 very soft persimmons)
  • 1 teaspoon lemon juice
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3/4 cup packed light brown sugar
  • 1 tablespoon molasses
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts, toasted
  • Extra walnut halves for topping (optional)
  • Turbinado sugar for sprinkling (optional)

Instructions

  1. Prep the persimmons: Wash persimmons and cut off green leafy tops. Peel if desired for smoother texture. Cut into chunks and place in a blender or food processor with lemon juice. Blend until completely smooth. You should have about 2 cups of pulp. Set aside.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with a strip of parchment paper that hangs over the long sides.
  3. Toast the walnuts: Spread chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Set aside to cool.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until no clumps remain.
  5. Mix wet ingredients: In a large bowl, whisk together melted butter and brown sugar until combined. Add molasses, eggs, and vanilla, and whisk until smooth and glossy.
  6. Add persimmon pulp: Pour persimmon puree into the wet mixture and stir gently until just incorporated. Batter will look thin like a thick smoothie.
  7. Combine wet and dry: Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula after each. Stop as soon as no streaks of flour remain. Fold in toasted walnuts.
  8. Pour batter into prepared loaf pan (it will fill about three-quarters full). Smooth the top. If using, arrange walnut halves on top and sprinkle with turbinado sugar.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If top browns too fast, tent loosely with foil after 40 minutes.
  10. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before slicing.

Notes

For best results, use very ripe Hachiya persimmons that feel like water balloons. Measure flour correctly by spooning into cup and leveling off. Bread tastes even better on day two. For a dairy-free version, use melted coconut oil instead of butter. For a nut-free version, omit walnuts or substitute with pepitas. To make muffins, fill lined muffin tins and bake at 350°F for 18-22 minutes.

Nutrition

Keywords: persimmon bread, persimmon recipe, fall baking, walnut bread, cinnamon bread, easy bread recipe, moist bread, Hachiya persimmon

Find it online: https://willarecipes.com/cozy-persimmon-bread-with-walnuts-and-cinnamon-easy-recipe/