Why You’ll Love This Recipe

I enjoy this recipe because it produces consistently moist, flavorful bread without any complicated steps. I like how the persimmon pulp blends with cinnamon and nutmeg to create a soft, fragrant loaf, and the walnuts add just the right amount of texture. Since it makes three loaves, it’s ideal for holiday sharing or freezing for later.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup persimmon pulp
2 teaspoons baking soda
3 cups white sugar
1 cup vegetable oil
4 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2/3 cup water
3 cups all-purpose flour
1 cup chopped walnuts

Directions

1. I preheat the oven to 350 degrees F (175 degrees C) and grease three 6×3-inch loaf pans.

2. I stir the persimmon pulp with the baking soda and let it stand for 5 minutes to thicken.

3. In a large bowl, I mix the sugar, oil, eggs, cinnamon, nutmeg, and salt until smooth.

4. I mix in the thickened persimmon pulp and add the water alternately with the flour, stirring until just combined.

5. I fold in the walnuts.

6. I divide the batter evenly among the pans, filling each about two-thirds full.

7. I bake for about 1 hour, or until a toothpick inserted into the center comes out clean.

8. I cool the loaves in the pans for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe makes 24 servings (3 small loaves).
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes

Variations

I sometimes add a teaspoon of vanilla extract for extra warmth. When I want more texture, I fold in golden raisins or dried cranberries with the walnuts. I’ve also swapped half of the oil for applesauce for a slightly lighter loaf. A sprinkle of coarse sugar on top creates a lovely crust.

Storage/Reheating

I store the loaves tightly wrapped at room temperature for up to 4 days or refrigerate them for up to a week. They freeze beautifully for up to 3 months; I wrap each loaf in plastic and place it in a freezer bag. To serve, I let the loaf thaw at room temperature. I reheat individual slices in the microwave for a few seconds to bring back that fresh-from-the-oven softness.

FAQs

What type of persimmons should I use?

I use very ripe hachiya persimmons for smooth, sweet pulp.

Can I use fuyu persimmons?

Yes, as long as they are extremely soft and fully ripe.

How do I make persimmon pulp?

I scoop out the flesh and purée it until smooth.

Can I omit the nuts?

Yes, the bread bakes beautifully without them.

Can I make this into muffins?

Yes, I reduce the bake time to about 20–25 minutes.

Can I use whole wheat flour?

I replace up to half the flour without affecting texture too much.

Why does the pulp need baking soda?

It thickens the pulp and helps the bread rise and stay tender.

Can I reduce the sugar?

Yes, I reduce it by up to 1 cup total and still get good results.

Can I add other spices?

Cinnamon blends well with cloves, ginger, or allspice.

Can I freeze slices instead of whole loaves?

Yes, I wrap slices individually for easy thaw-and-enjoy portions.

Conclusion

I love how this easy persimmon bread turns ripe fruit and warm spices into beautifully moist, aromatic loaves perfect for sharing or savoring at home. It’s simple, reliable, and one of those recipes that always brings compliments

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