This persimmon bread with a hint of autumn spice and orange makes a delicious seasonal snack. It is light and fluffy, contains pecans for crunch and is super quick and easy to make.
This lightly spiced, sweet persimmon bread makes a delicious autumnal treat. It contains moderate amounts of sugar and fat and involves a quick and simple preparation method.
What do persimmons taste like
Persimmons (sometimes called 'sharon fruit' or 'kaki') are sweet and mellow, with subtle honey notes and texture of somewhere between a firm mango and apricot. They are juicy, but not overly so, which means they are easy to work with and you can cut them into very small pieces without making a mess.
Persimmons are not only delicious, but also packed full of vitamins and minerals.
What to do with fresh persimmons
Persimmon season coincides with pumpkin season and because of the immense popularity of the latter it is not nearly given as much attention as it deserves. It's a delicious versatile fruit that works in sweet as well as savoury recipes.
1) Persimmons make a delicious snack, eaten raw. You can also add them into smoothies.
2) Persimmons can be chopped a added into salads and other savoury dishes (including curries) for sweetness or turned into delicious appetizers.
3) They also make a fantastic baking ingredient, often in a pureed form (as in this healthy persimmon bread recipe), but can also be chopped and added into muffins, for example.
Persimmon bread ingredients and substitutions
Persimmons are naturally very sweet and mellow, which makes them easy to pair with a variety of flavours.
- Persimmons: see preparation tips below.
- Spices: you can adjust these to your preference. Alternatively use mixed spice or pumpkin spice (approx. 1.5 tsp).
- Orange zest.
- Flour.
- Baking powder and soda.
- Eggs.
- Vanilla extract: adds flavour.
- Sugar.
- Vegetable oil: or another mild flavoured oil.
- Pecans: use walnuts or cashews instead.
I decorated this easy persimmon bread with a quick orange icing and orange zest (use lemon zest instead if desired).
How to prepare the persimmons
Simply peel and roughly chop the persimmon then puree it (I use a stick blender to do this). You can prepare it a few hours in advance, place in an airtight container and refrigerate. Take it out of the fridge 30 minutes before making the bread.
Top tip
No need to throw out the persimmon peel - add it into a smoothie!
Step-by-step recipe instructions
1.Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a 23 cm loaf pan with parchment paper. Peel, roughly chop and puree the persimmon.
2. In a bowl combine the flour, baking powder, soda, spices and salt and stir using a whisk.
3. In another bowl beat together the eggs, sugar, oil and vanilla extract until fluffy (approx. 2 minutes).
4. Stir in the persimmon puree and orange zest.
5. Add the flour mixture, pecans and stir just to combine. Do NOT overstir.
6. Pour the batter into the loaf pan and gently smooth out the top using a spoon.
7. Bake in the centre of the oven for 1 hour or until nicely browned and the skewer inserted into the centre comes out clean. Remove from the oven and set aside for 10 minutes then lift out of the pan with the paper and place on a rack to cool completely.
8. To make the icing combine the powdered sugar with the orange juice and stir until smooth. Drizzle the mixture over the persimmon bread, scatter the orange zest over the top and enjoy!
Serving suggestions
Enjoy this spiced persimmon bread on its own as a snack, healthier dessert or for breakfast with a cup of coffee or tea. Also delicious with cream cheese or butter, sliced banana and a drizzle of honey.
Your children will love it with a glass of milk as an afterschool snack!
Top tips and FAQs
- Persimmons: You will need approximately 1.5 persimmons. The peel can be added into a smoothie.
- Weigh the persimmon after you've pureed it.
- Batter: Do NOT overstir the batter. Stop stirring as soon as the dry ingredients have been incorporated. The mixture should be lumpy.
- Orange icing: I made only a small amount to drizzle over the bread but you could double the ingredients and cover the entire loaf. Up to you.
- Store your persimmon loaf in an airtight container for up to 3-4 days.
- Freeze for up to 3 months.
Related recipes
- Beetroot Bread with Walnuts
- Whole Wheat Banana Date Bread
- Sun Dried Tomato Soda Bread
- Moist Banana Bread with Quinoa
Keep in touch!
Have you made this persimmon bread recipe? I'd love to know how it turned out for you. Did you use different spices? Let me know in the comments below, thanks!
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Spiced Persimmon Bread
Equipment
- 23 cm/9.5'' loaf pan
- Stick blender
Ingredients
- 10.23 ounces (290 g) persimmons peeled, chopped and pureed, approx. 1½ persimmons
- 2 large eggs room temperature
- ⅓ cup less 2tsp (70 ml) vegetable oil
- ½ cup (100 g) sugar 3.53oz
- 1 teaspoon vanilla extract
- 2 cups+1tbsp (260 g) flour 9.17oz
- 1 teaspoon baking powder and bicarbonate of soda each
- 1 teaspoon cinnamon and ginger each
- ⅙ teaspoon fine sea salt
- Zest of 1 orange plus more for decorating
- ½ cup (60 g) pecans roughly chopped, 2.12oz
For the orange icing
- 4 tablespoons confectioners'/icing sugar
- 1 tablespoon orange juice
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a 23 cm loaf pan with parchment paper. Peel, roughly chop and puree the persimmon.
- In a bowl whisk together the flour, baking powder, soda, spices and salt until thoroughly combined.
- In another bowl beat together the eggs, sugar, oil and vanilla extract until fluffy (approx. 2 minutes). Stir in the persimmon puree and orange zest.
- Add the flour mixture, pecans and stir just to combine. Do NOT overstir. Pour the batter into the loaf pan and gently smooth out the top using a spoon.
- Bake in the centre of the oven for 1 hour (or until a toothpick inserted in the middle comes out clean). Remove from the oven and set aside for 10 minutes then lift out of the pan with the paper and place on a rack to cool completely.
- Combine the powdered sugar with the orange juice and stir until smooth. Drizzle the mixture over the persimmon bread, scatter the orange zest over the top and enjoy!
Notes
- Persimmons: You will need approximately 1.5 persimmons. The peel can be added into a smoothie.
- Nuts: I used pecans but you could use any nuts you like.
- Spices: I used moderate amounts of ginger and cinnamon but you could use more, alternatively use mixed spice or pumpkin spice.
- Batter: Do NOT overstir the batter. Stop stirring as soon as the dry ingredients have been incorporated. The mixture should be lumpy.
- Orange icing: I made only a small amount to drizzle over the bread but you could double the ingredients and cover the entire loaf. Up to you.
- Store in an airtight container for up to 3-4 days.
- Freeze the loaf for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Jo Allison
I do enjoy snacking on persimmon and its delicate flavour but it never appeared to me as a fruit you can bake with! It turns out you can 🙂 It's such a lovely looking loaf Monika and truly autumnal with all the lovely nuts and spices. I will have to give it a go!
Monika
Thank you Jo, persimmon does seem like an unlikely baking ingredient. Works great though!
Eb Gargano | Easy Peasy Foodie
Do you know what? I don't think I've ever had a persimmon. But now after reading this I really want to try it! Eb x
Monika
You are missing out Eb, persimmons are delicious! You need to try them before they disappear from the shops.
Balvinder
It looks so yummy and healthy!....I love it
Monika
Thank you Balvinder!
Midge @ Peachicks' Bakery
Oooh The Peas LOVE persimmons but I've never thought of doing anything with them but eat them raw. Love Love the idea of putting them in a tea loaf! Pinned for later! #cookblogshare
Monika
Thank you Midge, persimmon works surprisingly well in baking!
Jacqui Bellefontaine
Looks delicious Monika I haven't cooked with Persimmons much its not a fruit i'm that familiar with. Thank you for linking to #CookBlogShare
Monika
Thank you Jacqui, persimmon is so delicious it's a shame it's only in season for a short period of time.
Rosemary
I love eating persimmons but have never thought of cooking with them. I make a lot of loaf cakes and really like recipes where fruit is added to give flavour and sweetness like this so I will definitely be trying this recipe.
Monika
Great! Let me know how it turns out for you!