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Easy Persimmon Bread Recipe with Walnuts & Cinnamon

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This easy persimmon bread with walnuts and cinnamon is incredibly moist, perfectly spiced, and comes together in just 15 minutes of active prep. It’s the perfect fall treat that fills your kitchen with a warm, inviting aroma.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups persimmon pulp (about 3–4 very ripe Hachiya persimmons)
  • 1 cup walnuts, roughly chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. For easier removal, line the pan with parchment paper, leaving some overhang on the long sides.
  2. Prepare the persimmon pulp: Cut the soft Hachiya persimmons in half and scoop out the flesh with a spoon. Discard the skin and any seeds. Push the flesh through a food mill or fine-mesh sieve to remove any fibrous bits. You should have about 2 cups of smooth pulp. Alternatively, mash well with a fork.
  3. Toast the walnuts: Spread the chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant and lightly golden. Watch closely to prevent burning. Set aside to cool.
  4. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
  5. Mix the wet ingredients: In a separate medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and persimmon pulp. The mixture will be thin.
  6. Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold gently until just combined and no streaks of flour remain. Do not overmix; a few small lumps are okay.
  7. Fold in the walnuts: Add the toasted walnuts to the batter and fold in with a few gentle strokes. Reserve about 2 tablespoons of walnuts to sprinkle on top if desired.
  8. Pour the batter into the prepared pan and spread evenly. If using, sprinkle reserved walnuts on top. Tap the pan gently on the counter a couple of times to release air bubbles.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, loosely tent with aluminum foil. Start checking at 50 minutes.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Let cool for at least 30 minutes before slicing for cleaner slices.

Notes

Use Hachiya persimmons, not Fuyu. They should be very soft, like a water balloon. Toast walnuts for best flavor. Measure flour by spooning and leveling. Let bread cool completely before slicing for best texture. Bread tastes even better on the second day.

Nutrition

Keywords: persimmon bread, easy persimmon bread, persimmon bread with walnuts, cinnamon persimmon bread, fall baking, quick bread, Hachiya persimmon recipe

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