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Best Easy Homemade Persimmon Bread with Walnuts

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This incredibly moist and flavorful persimmon bread with walnuts and cinnamon is a budget-friendly, family-approved treat that comes together in just 15 minutes of prep. Perfect for busy weeknights, lazy weekends, or as a crowd-pleasing gift, it’s a delicious way to use up ripe persimmons.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (200g)
  • 1/2 cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups persimmon puree (about 2–3 ripe Hachiya persimmons)
  • 1 cup chopped walnuts (120g)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Prepare persimmons: Cut off stems of very soft Hachiya persimmons, scoop out flesh, and mash into a smooth puree. Measure 1 1/2 cups.
  3. In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
  4. In a medium bowl, whisk together sugar and oil until combined. Add eggs and vanilla, whisk until smooth. Fold in persimmon puree (mixture may look thin and separated).
  5. Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined (a few lumps are fine; do not overmix).
  6. Fold in chopped walnuts until evenly distributed. Reserve a handful for topping if desired.
  7. Pour batter into prepared pan, spread evenly, and sprinkle reserved walnuts on top if using.
  8. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Top should be deep golden brown and edges pulling away from pan.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment handles to lift bread out and transfer to rack to cool completely before slicing.

Notes

For best results, use very ripe Hachiya persimmons (soft as a water balloon). Do not overmix the batter to avoid a tough loaf. If top browns too quickly, tent with foil. Bread stays moist for up to 4 days at room temperature and freezes well for up to 3 months.

Nutrition

Keywords: persimmon bread, persimmon walnut bread, easy persimmon bread, homemade persimmon bread, persimmon bread with walnuts, fall baking, quick bread

Find it online: https://breezybake.com/best-easy-homemade-persimmon-bread-with-walnuts/