Persimmon Bread I Recipe -
Persimmon Bread I Recipe

Persimmon Bread I

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"Nice, moist bread."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
  2. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
  3. In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
  4. Bake for 75 minutes, or until tester inserted in the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

This bread is moist and delicious! I followed the recipe exactly with the exception of the spices. I added 1/2 tsp nutmeg and a dash of cloves. Also, it was beautiful and brown after 50 mins of baking. I did use a dark, nonstick loaf pan. My oven temperature is usally quite accurate. It was the first time I've used persimmons in baking. My neighbor shared some from her garden. Now I'm anxious to get more so I can make more of this delicious bread. I read that you can freeze persimmon pulp so I'd like to do that and be able to make this even when they're not in season. Thank you v monte for this wonderful recipe!!

Most Helpful Critical Review
Jan 12, 2011

I thought it was ok. It seemed pretty dense but moist. Slight hint of persimmon, was expecting more. BTW, 3 persimmons = 1 cup of pulp.


85 Ratings

Feb 14, 2006

Great recipe. I've made this twice. The first time around, it was fruit-cake like, except not disgusting like the store-bought variety. I added 1 1/2 cups (combined) dried apricots, raisins, dates, and candied ginger, the zest of 1 whole orange, and 1/2 tsp each nutmeg, cloves, and cardammom. The second time, I wanted a more persimmon flavor (the bread has no persimmon flavor as written). I added added 1 1/2 cups chopped ripe fresh unpeeled persimmon, 1/2 cup dried dates, and 3/4 cup chopped walnuts, with as much spices as the first time. It was the perfect amount of spice for me. The 2nd time around, I also replaced white with whole wheat flour and 1/2 cup brown sugar rather than the suggested amount of white sugar. The result was a much stronger persimmon flavor and a moist bread, despite the subtracted sugar. I also find it easier to mix in the nuts and dried fruit right before pouring the batter into the pan rather than with the dry ingredients.

Apr 14, 2003

Very tasty bread. My friend gave me some persimmons and I didn't know what to do with them. I found this recipe. To make the fruit pulp, I diced the fruit and then put it in the blender. I also used golden raisins instead of regular raisins, because I thought the color would look nice and I also think they have more flavor than regular raisins. I would definitely recommend this recipe if you are looking for something to do with persimmons! My husband also liked the bread.

Nov 17, 2007

Thank you so much for posting this recipe! As the recipient of a bag full of persimmons off a friend's tree, this was much appreciated! I made one loaf, and it turned out great! I did change the amount of oil to 1/3 cup and added 1/2 extra persimmon. I will keep this on hand and bake 2 more loaves tomorrow! (I cut and peeled the persimmons and mashed them along with oil, eggs, baking soda, cinnamon, salt, sugar in the blender). Worked like a charm!

Jan 10, 2004

VERY easy to assemble. (I don't understand how the first reviewer had trouble; the recipe is quite clear.) I made MANY dozen mini loaves (35 min baking time) for Holiday gifts this year. The flavor of the result is wonderful and balanced. Of course, I added another 1/4 cup all purpose flour, 1/2 cup diced dates, 1 tsp dried grated orange peel, and 1/2 tsp each ground mace and ground allspice to punch up the flavor. I'm already receiving raves from the recipients.

Nov 16, 2009

Nice recipe. Often I will reduce the sugar in breads and cakes, because they're too sweet for friends and family here in Japan. This recipe is an exception. Cutting back on the sugar, if anyone else is thinking about it, may not be the best idea. I made two versions and it was definitely better with the full amount. That said, I like that it has a real bread flavor (as opposed to cake). I gave it a 4, because I think it could have used some more of the spices. It was a little bland. Next time, I think I'll add a teaspoon of pumpkin pie spice as well. All in all, pretty good. Thank you for the recipe!

Apr 14, 2003

Wonderful delicious bread. Very moist. thank you.


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  • Calories
  • 547 kcal
  • 27%
  • Carbohydrates
  • 73.3 g
  • 24%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 429 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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