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Easy Persimmon Bread with Walnuts and Cinnamon

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This incredibly moist persimmon bread, inspired by a beloved Hudson Valley café, uses ripe Hachiya persimmons and toasted walnuts for a tender, flavorful loaf. Perfect for holiday brunches or as a thoughtful homemade gift.

Ingredients

Scale
  • 2 cups Hachiya persimmon purée (about 3–4 very ripe persimmons)
  • 1 teaspoon lemon juice
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup unsalted butter (113g), melted and slightly cooled
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts (120g), toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Make the persimmon purée: Cut the Hachiya persimmons in half and scoop out the soft flesh into a food processor or blender. Add the lemon juice and blitz until completely smooth. You should have about 2 cups. Set aside.
  3. Toast the walnuts: Spread the chopped walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes, until fragrant and slightly darker. Let cool.
  4. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Mix the wet ingredients: In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and the persimmon purée.
  6. Combine wet and dry: Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined. A few lumps are fine; do not overmix.
  7. Fold in the walnuts: Add the cooled toasted walnuts and fold in with a few strokes. Reserve a handful to sprinkle on top if desired.
  8. Pour into the pan: Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using. Tap the pan gently on the counter 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, tent loosely with foil around the 40-minute mark.
  10. Cool properly: Let the bread cool in the pan for 15 minutes, then lift out using the parchment overhang onto a cooling rack. Cool completely before slicing.

Notes

For best flavor, wrap cooled bread tightly and let rest overnight before slicing. Hachiya persimmons must be very soft (like a water balloon) for optimal sweetness and moisture. Do not refrigerate; store at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: persimmon bread, easy persimmon bread, persimmon walnut bread, cinnamon persimmon bread, fall quick bread, holiday bread

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