Print

Easy Persimmon Bread with Walnuts: Best Quick Recipe

persimmon bread with walnuts - featured image
Print Recipe

This quick persimmon bread with walnuts and cinnamon is a forgiving, adaptable, and deeply satisfying recipe that comes together in under 10 minutes with no mixer required. Perfect for weeknight baking, it uses ripe persimmons for incredible moisture and a warm, spiced flavor.

Ingredients

Scale
  • 3 medium ripe persimmons (mashed to yield 1 cup)
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (60g) chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. Wash persimmons and cut off tops. For Hachiya, squeeze flesh out of skin into a bowl. For Fuyu, peel and mash with a fork. Mash until you have about 1 cup of puree (chunky is fine).
  3. In a large bowl, combine mashed persimmons, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Whisk until smooth and well combined.
  4. In a separate small bowl, whisk together flour, cinnamon, baking soda, and salt.
  5. Add dry ingredients to wet mixture. Stir with a spatula or wooden spoon until just combined (a few streaks of flour are okay).
  6. Gently fold in chopped walnuts until evenly distributed. Reserve a handful for topping if desired.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using.
  8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let bread cool in pan for 10 minutes, then lift out using parchment sling and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Use very ripe persimmons for best moisture and sweetness. Toast walnuts for extra flavor. Check for doneness at 45 minutes. Let cool completely before slicing to avoid crumbling. Bread keeps at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: persimmon bread, quick bread, walnut bread, cinnamon bread, easy recipe, fall baking, weeknight dessert

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