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Easy Wholesome Persimmon Bread with Walnuts & Cinnamon

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This incredibly moist persimmon bread with walnuts and cinnamon is a wholesome twist on classic quick bread. Made with ripe Hachiya persimmons, it’s perfectly balanced in sweetness and packed with warm spices for a cozy treat any time of day.

Ingredients

Scale
  • 3–4 medium ripe Hachiya persimmons (about 1 ½ cups puree)
  • 1 ¾ cups (210g) all-purpose flour
  • ⅔ cup (130g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (avocado or grapeseed oil recommended)
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60ml) plain yogurt or buttermilk
  • 1 cup (120g) chopped walnuts, toasted
  • ¼ cup (30g) walnut halves (for topping, optional)
  • 1 tablespoon turbinado sugar (for topping, optional)

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 exposed ends.
  2. Cut ripe Hachiya persimmons in half and scoop out flesh. Discard skins and seeds. Puree flesh in a food processor or blender until completely smooth. Set aside.
  3. Spread chopped walnuts on a baking sheet and toast in preheated oven for 5-7 minutes until fragrant. Let cool completely.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a large bowl, whisk together granulated sugar, brown sugar, and eggs for about 1 minute until pale and slightly thickened. Add oil, vanilla, yogurt or buttermilk, and persimmon puree. Whisk until smooth.
  6. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  7. Gently fold in toasted chopped walnuts until evenly distributed. Reserve a small handful for topping if desired.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnut halves and turbinado sugar on top, pressing gently into batter.
  9. Bake for 50-60 minutes, starting to check at 45 minutes. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  10. Cool in pan on a wire rack for 15 minutes. Using parchment overhang, lift bread out and transfer to wire rack to cool completely. Wait at least 1 hour before slicing.

Notes

Hachiya persimmons must be extremely soft (like a water balloon) before using. Unripe persimmons will cause astringent taste. For best results, let bread rest overnight wrapped in plastic wrap before slicing. Bread freezes well for up to 3 months. For dairy-free, use dairy-free yogurt or coconut milk. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum.

Nutrition

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

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