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Easy and delicious quick bread infused with persimmon and flavorful spices is a great way to bake with fuyu persimmons when they are in season.
Fall is my favorite season. The colorful leaves as they wither. The crisp air. The smell of spices and bread baking!! There’s no better way to celebrate the beauty of fall than by indulging in the comforting flavors of the season. One such delightful treat that captures the essence of autumn is Persimmon Quick Bread. Bursting with the rich, sweet, and slightly spicy taste of ripe persimmons, this moist and tender bread is a beloved classic.
Ingredients and substitutions
1. Oil
I use neutral-tasting oils such as avocado oil, grapeseeds oil, canola oil. You can use oil of your choice
2. Sugar
I use granulated sugar because it’s the most common one. You can also use caster sugar
3. Eggs
I usually use medium to large eggs
4. Persimmons
I use fuyu persimmons because that’s what is available. You can use hachiya persimmons but make sure they are really really ripe or they won’t taste good
5. All-purpose flour
Any flour with medium-protein content is suitable for this recipe
6. Baking powder and baking soda
Since quick bread has no yeast, please make sure your baking powder and baking soda are active or the bread won’t have soft and airy texture
7. Spices
I use ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Feel free to add or take out any spices you don’t fancy
8. Salt
I use fine sea salt
9. Chopped pecans
You can use any other nuts you like. I highly recommend toasting the nuts beforehand. They smell even better
10. Raisins
I use dark raisins, but you are welcome to use golden raisins too
Easy Spiced Persimmon Quick Bread
Ingredients
Wet ingredients:
- 100 g oil
- 180 g granulated sugar
- 2 large eggs
- 215 g persimmon puree
- 76 g water
Dry ingredients:
- 200 g all-purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ¼ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
Optional:
- 60 g chopped pecans
- 60 g raisins
- thinly sliced Fuyu persimmons for decoration
Instructions
- Preheat the oven to 350 F (180 C) for conventional oven. 330 F (165 C) for convection oven
- Grease the 9 x 5 loaf pan on all sides. I actually used two smaller pans 7 3/4 x 3 3/4 inch loaf pans.
- Use ripe persimmons for the best result. You can use fuyu or hachiya. For hachiya, they have to be really really ripe or they won't taste good.
- I remove the leaves and then puree them in a blender or a food processor until smooth
Prepare the cake batter:
- Combine the wet ingredients and set aside. Sift the dry ingredients into the wet and stir until just combined. Add the chopped nuts and raisins and give them a few stir to combine. As long as you don't see any more flour, you are done mixing. Don't overmix. Scrape the batter into the pan and use a rubber spatula to even out the batter. Place few slices of persimmon on top if you choose to do so
Baking:
- Bake in the preheated oven in the middle rack for 60-80 minutes. Check at 60-minute mark if you use 9 x 5 loaf pan. If you use two smaller pans, like I did, check at 45 minutes. Use a skewer and insert into the middle of the bread. It should come out clean. If it's not, bake another 5 minutes and check again
Cool down:
- Remove the bread from the oven and let it cool in the pan placed on top of a cooling rack. Let it cool down completely. Do not cut into warm bread as it will fall apart. Wrap it in a plastic wrap and serve it the next day is highly recommended as the flavor has time to meld and the texture is so much better
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to bake spiced persimmon quick bread
1. Preheat the oven to 350 F (180 C) for conventional oven. 330 F (165 C) for convection oven. Grease 9 x 5 loaf pan on all sides. I actually used two smaller pans 7 3/4 x 3 3/4 inch loaf pans.
2. Use ripe persimmons for the best result. You can use fuyu or hachiya. For hachiya, they have to be really really ripe or they won’t taste good. I remove the leaves and skin and then puree them in a blender or a food processor until smooth
3. Combine the wet ingredients and set aside. Sift the dry ingredients into the wet and stir until just combined. 
4. Add the chopped nuts and raisins and give them a few stir to combine. As long as you don’t see any more flour, you are done mixing. Don’t overmix. 
5. Scrape the batter into the pan and use a rubber spatula to even out the batter. Place a few slices of persimmon on top if you choose to do so
6. Bake in the preheated oven in the middle rack for 60-80 minutes. Check at 60-minute mark if you use 9 x 5 loaf pan. If you use two smaller pans, like I did. check at 45 minutes. Use a skewer and insert into the middle of the bread. It should come out clean. If it’s not, bake another 5 minutes and check again
7. Remove the bread from the oven and let it cool in the pan placed on top of a cooling rack. Let it cool down completely. Do not cut into warm bread as it will fall apart. Wrap it in a plastic wrap and serve it the next day is highly recommended as the flavor has time to meld and the texture is so much better
Whether enjoyed as a morning treat with a cup of coffee or shared with loved ones as a dessert, Persimmon Quick Bread is a perfect way to embrace the flavors of fall. Its rich, comforting taste will have you reaching for another slice, and it’s a fantastic addition to your list of favorite fall recipes. So, roll up your sleeves, gather the ingredients, and get ready to bake your way into the heart of autumn with this Persimmon Quick Bread.
Did you make this easy spiced persimmon bread recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
