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Persimmon Bread Recipe Easy Moist

I’ll never forget the first time I tried to make this Persimmon Bread Recipe Easy Moist. I was so excited to use the persimmons from my neighbor’s tree. I didn’t realize they had to be super squishy ripe. I used ones that were firm, like an apple. The bread came out crazy bitter, like I’d bitten into a tea bag. My husband took one bite and his whole face scrunched up. Now I know better, and this bread is our favorite fall treat.

Recipe Card

Recipe Title	Persimmon Bread Recipe Easy Moist
Servings	1 loaf (about 10 slices)
Prep Time	20 minutes
Cooking Time	1 hour
Calories	approx. 320 per slice

Ingredients

• 1 cup persimmon pulp (from about 3 very ripe Hachiya persimmons)
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup chopped walnuts or pecans (optional)

That persimmon pulp is everything. Like I said, use the super soft, jelly-like Hachiyas. I once tried with Fuyus because that’s all the store had. Big mistake. The bread was dry and had zero flavor. The oil keeps it crazy moist. I tried swapping in applesauce once to be healthier and it was just okay, not as rich.

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan really well.
2. Slice the tops off your super ripe persimmons and scoop the gooey pulp into a bowl. You should have about 1 cup.
3. In a large mixing bowl, whisk the eggs. Then whisk in the oil, persimmon pulp, and vanilla until it’s all combined.
4. In a separate bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
5. Gently fold the dry ingredients into the wet ingredients. Don’t overmix! Just until no dry spots remain.
6. Fold in the nuts if you’re using them.
7. Pour the batter into your greased loaf pan and smooth out the top.
8. Bake for 55 to 65 minutes. It’s done when a toothpick poked in the center comes out clean.
9. Let it cool in the pan for at least 15 minutes before you try to turn it out. Then let it cool completely on a wire rack.

The biggest mistake I make is impatience. I’d try to turn the bread out after like, two minutes. It would always break in half. Such a mess. Letting it cool in the pan is a must-do step, even if your whole house smells amazing and you just want a slice.

This Persimmon Bread Recipe Easy Moist is my go-to comfort food for chilly weekends. It makes the house smell like cinnamon and feels so cozy. It’s become a family favorite that my kids actually get excited about. I love that it’s a one-bowl kind of recipe, so cleanup is a breeze.

The best part might be the leftovers. I swear it gets more moist and flavorful the next day. It’s perfect for meal prep for breakfasts all week. I just wrap slices up and grab one on the way out the door. I wouldn’t change a thing, except maybe always remembering to grease the pan enough!

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	42g	15g	5g

Okay so it’s not health food, but it’s not the worst either! The persimmons add some good vitamins. I’ve tried making it with half whole wheat flour and it works pretty well, just makes it a bit denser. For my gluten-free friend, I used a 1-to-1 gluten-free flour blend and it turned out great.

Ingredient Swaps

Ingredient	Substitution
Vegetable Oil	Melted coconut oil or melted butter
Walnuts	Pecans, chocolate chips, or raisins
All-Purpose Flour	Half whole wheat or gluten-free blend
Granulated Sugar	Packed brown sugar for a deeper flavor

The butter swap is delicious, it gives it a richer, almost cake-like taste. Chocolate chips are a huge win with kids. But I tried using raisins once and my kids picked every single one out. So that was a fail in my house. Brown sugar is my favorite swap, it makes the bread even more moist and gives it a caramel hint.

Tips

• Your persimmons should feel like a water balloon. If they’re not giving and squishy, they’re not ready.
• Don’t skip whisking the dry ingredients separately. I did once and got a big pocket of baking soda in one bite. Yuck.
• Use a light-colored metal loaf pan. I baked one in a dark non-stick pan and the bottom and sides burned before the middle was cooked.
• Let it cool completely before you slice it. I know it’s hard, but it slices so much cleaner.

That tip about the pan color I learned the hard way. I had a beautiful dark pan and was so proud. The bread came out with a burnt crust and a gummy center. I had to basically scoop the middle out and eat it with a spoon. Still tasty, but not exactly presentable!

FAQ

Can I use Fuyu persimmons instead of Hachiya?

Oh man, I don’t recommend it. Fuyus are the ones that are firm and can be eaten like an apple. They don’t have the same super sweet, jelly-like pulp. Your bread will be dry and lack that amazing persimmon flavor. Wait for the Hachiyas to get super soft.

Why is my bread gummy in the middle?

This usually means it needed more time in the oven. Ovens can vary so much. Trust the toothpick test, not just the timer. If the toothpick has wet batter on it, give it another 5 minutes. Also, make sure your baking soda is fresh!

Can I freeze this bread?

Absolutely! It freezes beautifully. I wrap individual slices in plastic wrap and then put them all in a freezer bag. Then I can just pull out one slice whenever a craving hits. It thaws on the counter in about an hour, or you can pop it in the toaster for a warm treat.

That’s everything I know about making Persimmon Bread Recipe Easy Moist! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.

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