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    Home » Recipes » Breakfast/Brunch

    Spiced Persimmon Bread

    November 4, 2019 By Monika Last Updated November 30, 2021 12 Comments

    Jump to Recipe

    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.

    2 slices of persimmon bread on marble tray, with persimmon, orange and bread loaf in background.

    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.

    Ingredients for persimmon bread in individual dishes.
    • 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.

    Persimmon puree in tall container with hand blender end piece.

    2. In a bowl combine the flour, baking powder, soda, spices and salt and stir using a whisk.

    Flour and spice mixture in large white bowl with green whisk in background.

    3. In another bowl beat together the eggs, sugar, oil and vanilla extract until fluffy (approx. 2 minutes).

    Smooth egg mixture in white bowl with ends of electric mixer visible.

    4. Stir in the persimmon puree and orange zest.

    Egg mixture with pureed persimmon in white large bowl with spoon.

    5. Add the flour mixture, pecans and stir just to combine. Do NOT overstir.

    Bread batter with some of the dry ingredients still visible in large white bowl with spoon.

    6. Pour the batter into the loaf pan and gently smooth out the top using a spoon.

    Persimmon bread batter in loaf pan lined with parchment paper.

    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.

    Baked persimmon bread in loaf pan lined with parchment paper on top of rack.

    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!

    Side view of persimmon loaf on top of wooden board with persimmon and orange in background.

    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
    2 slices of bread on top of marble base, with persimmon, orange, zester and partial view of persimmon loaf in background.

    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!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    2 slices of persimmon bread on marble tray, with persimmon, orange and bread loaf in background.

    Spiced Persimmon Bread

    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.
    5 from 5 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: vegetarian
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 10 slices
    Calories: 232kcal
    Author: Monika Dabrowski

    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

    Serving: 1serving | Calories: 232kcal | Carbohydrates: 43g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 52mg | Potassium: 225mg | Fiber: 3g | Sugar: 14g | Vitamin A: 57IU | Vitamin C: 20mg | Calcium: 26mg | Iron: 2mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Jo Allison

      November 11, 2019 at 8:56 pm

      5 stars
      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!

      Reply
      • Monika

        November 13, 2019 at 8:52 am

        Thank you Jo, persimmon does seem like an unlikely baking ingredient. Works great though!

        Reply
    2. Eb Gargano | Easy Peasy Foodie

      November 11, 2019 at 3:35 pm

      5 stars
      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

      Reply
      • Monika

        November 13, 2019 at 9:06 am

        You are missing out Eb, persimmons are delicious! You need to try them before they disappear from the shops.

        Reply
    3. Balvinder

      November 11, 2019 at 2:59 am

      It looks so yummy and healthy!....I love it

      Reply
      • Monika

        November 13, 2019 at 9:03 am

        Thank you Balvinder!

        Reply
    4. Midge @ Peachicks' Bakery

      November 10, 2019 at 4:44 pm

      5 stars
      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

      Reply
      • Monika

        November 13, 2019 at 8:58 am

        Thank you Midge, persimmon works surprisingly well in baking!

        Reply
    5. Jacqui Bellefontaine

      November 08, 2019 at 5:11 pm

      5 stars
      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

      Reply
      • Monika

        November 10, 2019 at 9:28 am

        Thank you Jacqui, persimmon is so delicious it's a shame it's only in season for a short period of time.

        Reply
    6. Rosemary

      November 08, 2019 at 9:50 am

      5 stars
      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.

      Reply
      • Monika

        November 10, 2019 at 9:29 am

        Great! Let me know how it turns out for you!

        Reply

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