This persimmon bread with a hint of autumn spice and orange makes a delicious seasonal snack. It is light and fluffy, contains pecans for a bit of crunch and is super quick and easy to make.
This simple, lightly spiced quick persimmon bread makes a delicious autumnal treat. Enjoy on its own or with a cup of coffee or tea. Your children will love it with a glass of milk as an afterschool snack!
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. Persimmons are delicious as a snack but they also make a fantastic baking ingredient. They are naturally very sweet and mellow, which makes them easy to pair with a variety of flavours.
If you are looking for more persimmon recipes you might like my persimmon bruschetta appetizer.
Persimmon bread ingredients
For this simple persimmon bread I chose a combination of cinnamon, ginger and orange, which gives this recipe a very autumnal feel. I added a handful of chopped pecans for a more interesting texture and decorated the loaf with a quick orange icing and orange zest.
If you like this recipe you might also like Polish gingerbread loaf (which comes with a similar icing) and banana pear bread with ginger.
How to prepare the persimmon
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 (such as sweet potato 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. Remove from the oven and leave in the pan 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!
Substitutions
- Nuts: I used pecans but you could use walnuts or cashews if preferred.
- Spices: I used moderate amounts of ginger and cinnamon but you could use more, alternatively use mixed spice or pumpkin spice (approx. 1.5 tsp).
- Orange icing: use lemon juice instead if you like (and substitute lemon zest in the batter).
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 in airtight container for up to 3-4 days.
- Freeze the loaf for up to 3 months.
You might also like
- 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 quick persimmon bread? 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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Persimmon Bread with Orange Icing
Equipment
- 23 cm/9 in loaf pan
- Stick blender
Ingredients
- 290 g persimmons peeled, chopped and pureed, approx. 1½ persimmons
- 2 large eggs room temperature
- 70 ml vegetable oil
- 100 g sugar
- 1 tsp vanilla extract
- 260 g flour
- 1 tsp baking powder and bicarbonate of soda each
- 1 tsp cinnamon and ginger each
- ⅙ tsp fine sea salt
- 1 orange, zest only
- 60 g pecans roughly chopped
For the orange icing
- 4 tbsp icing/powdered sugar
- 1 tbsp orange juice plus orange zest for decorating
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. Remove from the oven and leave in the pan 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.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.
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!
Thank you Jo, persimmon does seem like an unlikely baking ingredient. Works great though!
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
You are missing out Eb, persimmons are delicious! You need to try them before they disappear from the shops.
It looks so yummy and healthy!....I love it
Thank you Balvinder!
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
Thank you Midge, persimmon works surprisingly well in baking!
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
Thank you Jacqui, persimmon is so delicious it's a shame it's only in season for a short period of time.
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.
Great! Let me know how it turns out for you!