23+ Delicious Persimmon Bread Recipes You’ll Want to Try This Fall

If you’re a fan of fall flavors and the rich, sweet taste of persimmons, you’re in for a treat!

Persimmon bread is a delicious way to use these seasonal fruits, which are not only sweet but also incredibly versatile in baking.

Whether you enjoy a traditional persimmon loaf, something with a tropical twist, or even a spiced variety, there’s a recipe here to suit your taste.

Persimmons are packed with vitamins, minerals, and natural sweetness, making them a perfect ingredient for moist, flavorful bread.

The best part? Persimmon bread can be enjoyed year-round, but it’s especially delightful in the fall and winter months when the fruit is at its peak.

Whether you’re baking for a holiday gathering, a family brunch, or simply craving a comforting homemade treat, this collection of 23+ persimmon bread recipes offers something for every baker.

From classic loaves to creative variations, these recipes explore the different ways persimmons can elevate your bread-baking game.

Get ready to bake up some magic in your kitchen with these easy-to-follow, mouthwatering recipes that will soon become a staple in your recipe collection.

23+ Delicious Persimmon Bread Recipes You’ll Want to Try This Fall

Whether you’re new to baking with persimmons or you’re already a fan, these 23+ persimmon bread recipes are bound to inspire you.

From classic and simple loaves to more adventurous combinations like coconut, ginger, or even lemon, there’s no limit to the possibilities with this sweet fruit.

Persimmons bring a natural sweetness and moisture to your bread, making each slice a delightful treat.

Perfect for breakfast, a midday snack, or as a gift, these recipes are versatile and sure to impress anyone who tries them.

So, grab a few ripe persimmons, preheat your oven, and get ready to create some irresistible breads that will have your kitchen smelling amazing.

Enjoy baking, and more importantly, enjoy the delicious results!

Classic Spiced Persimmon Bread

This Classic Spiced Persimmon Bread is a cozy, heartwarming treat perfect for chilly days and festive gatherings. The rich orange hue of ripe Hachiya persimmons blends beautifully with warm spices like cinnamon, nutmeg, and cloves. The bread is moist, tender, and slightly sweet, making it perfect for breakfast, brunch, or a comforting dessert. It’s a nostalgic recipe that brings together tradition and fall flavors in one irresistible loaf.

Ingredients:

• 2 cups ripe persimmon pulp (from Hachiya persimmons)
• 2 teaspoons baking soda
• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon salt
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans (optional)
• 1 cup raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
2. In a bowl, stir baking soda into the persimmon pulp and set aside—it will thicken.
3. In a large mixing bowl, sift together flour, cinnamon, nutmeg, cloves, and salt.
4. In a separate large bowl, whisk together sugar, oil, eggs, and vanilla.
5. Stir the persimmon mixture into the wet ingredients.
6. Gradually add the dry ingredients to the wet, mixing until just combined.
7. Fold in nuts and raisins if using.
8. Pour the batter evenly into the prepared loaf pans.
9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Every slice of this Classic Spiced Persimmon Bread carries the essence of fall. The aroma that fills your kitchen while it bakes is nothing short of magical. It’s a foolproof favorite for holiday gatherings or cozy weekends, and the flavor only deepens with time. Enjoy it warm with a pat of butter, or toast it for an afternoon pick-me-up.

Persimmon Banana Bread with Chocolate Chips

Why choose between banana bread and persimmon bread when you can have both? This fusion Persimmon Banana Bread with Chocolate Chips is a flavorful mashup that’s moist, naturally sweet, and slightly decadent. The persimmons add a gentle earthiness and extra moisture, while bananas bring their familiar mellow flavor. Mini chocolate chips scattered throughout take this loaf to the next level, making it a favorite with kids and adults alike.

Ingredients:

• 1 cup mashed ripe bananas (about 2 bananas)
• 1 cup persimmon pulp (Hachiya preferred)
• 2 eggs
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/3 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, mash bananas and combine with persimmon pulp, eggs, sugars, melted butter, and vanilla.
3. In another bowl, whisk together flour, baking soda, cinnamon, and salt.
4. Gradually mix dry ingredients into the wet mixture.
5. Fold in chocolate chips.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

This Persimmon Banana Bread with Chocolate Chips is pure comfort food. It’s soft, flavorful, and speckled with gooey chocolate in every bite. Perfect for lunchboxes, coffee breaks, or late-night cravings, it’s a sweet twist on a classic loaf that just might become your new favorite.

Gluten-Free Persimmon Bread with Almond Flour

Delicious and naturally gluten-free, this Persimmon Bread made with almond flour is a nutritious and indulgent treat for anyone avoiding wheat. It’s rich in protein and healthy fats, thanks to almond flour, and loaded with ripe persimmon goodness. Lightly spiced and subtly sweet, this bread is moist without being heavy, and the perfect accompaniment to your morning coffee or afternoon tea.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup tapioca flour or arrowroot powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 eggs
• 1 cup persimmon pulp
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts or dried cranberries (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
2. In a medium bowl, whisk together almond flour, tapioca flour, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, whisk eggs, then add persimmon pulp, maple syrup, coconut oil, and vanilla.
4. Combine the dry ingredients with the wet and stir until fully mixed.
5. Fold in optional add-ins like nuts or dried fruit.
6. Pour batter into the loaf pan and smooth the top.
7. Bake for 45–55 minutes, or until golden and a toothpick comes out clean.
8. Cool in pan for 10 minutes, then lift out and cool completely on a wire rack.

This Gluten-Free Persimmon Bread proves that healthier baking can still be incredibly satisfying. The almond flour adds a lovely nuttiness and texture that pairs beautifully with the smooth, sweet persimmon flavor. Whether you’re gluten-intolerant or just looking to switch things up, this loaf is a winning addition to any kitchen repertoire.

Let me know if you want images, nutrition facts, or printable recipe cards to go with these!

Persimmon Cranberry Walnut Bread

This Persimmon Cranberry Walnut Bread is a festive blend of tart, sweet, and nutty flavors—perfect for the holiday season or a cozy fall breakfast. The persimmon adds a tender, moist crumb, while dried cranberries give a tangy punch. Crunchy walnuts round it out with a satisfying texture. It’s a beautiful loaf that looks as good as it tastes and makes a fantastic edible gift or seasonal brunch centerpiece.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup persimmon pulp
• 2 eggs
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, and salt.
3. In a separate bowl, mix persimmon pulp, eggs, oil, brown sugar, and vanilla.
4. Gradually add dry ingredients to the wet ingredients, stirring just until combined.
5. Fold in cranberries and walnuts.
6. Pour batter into the loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick comes out clean.
8. Cool for 10 minutes in the pan before transferring to a rack.

With its vibrant flavors and satisfying crunch, this Persimmon Cranberry Walnut Bread is a celebration in every slice. The balance of sweet and tart makes it ideal for breakfast or teatime, and the nuts give it just the right amount of bite. Serve it warm or toasted for an irresistibly festive treat.

Persimmon Coconut Rum Bread

Looking for a tropical twist on a fall classic? This Persimmon Coconut Rum Bread brings together the sunny essence of coconut with the mellow sweetness of ripe persimmons. A splash of dark rum deepens the flavor and makes it a fantastic grown-up treat. Moist, tender, and topped with toasted coconut, it’s a unique loaf that works equally well for dessert or a special brunch.

Ingredients:

• 2 cups persimmon pulp
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 2 eggs
• 1/3 cup melted butter
• 1/4 cup dark rum
• 1/2 cup shredded sweetened coconut, plus more for topping

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix baking soda into persimmon pulp; let sit for 5 minutes.
3. In a bowl, whisk together flour, salt, baking powder, and cinnamon.
4. In a separate bowl, whisk eggs, brown sugar, butter, and rum.
5. Stir in the persimmon pulp.
6. Combine wet and dry ingredients, then fold in shredded coconut.
7. Pour into loaf pan and sprinkle additional coconut on top.
8. Bake for 55–65 minutes or until a toothpick comes out clean.
9. Cool completely before slicing.

This Persimmon Coconut Rum Bread is like a tropical vacation in loaf form. The rum and coconut elevate the flavor profile, making it a bit indulgent and delightfully unexpected. It’s a great way to impress at potlucks or spice up your holiday dessert table.

Vegan Persimmon Oat Bread

Wholesome, hearty, and completely dairy- and egg-free, this Vegan Persimmon Oat Bread is a nourishing option you’ll want to make again and again. The combination of rolled oats and whole wheat flour gives it a rustic texture, while ripe persimmons provide natural sweetness and moisture. A hint of maple syrup ties everything together with warm, autumnal charm.

Ingredients:

• 1 1/4 cups whole wheat flour
• 3/4 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1 cup persimmon pulp
• 1/3 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/3 cup chopped dates or raisins (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. In a large bowl, combine flour, oats, baking soda, salt, cinnamon, and ginger.
3. In a separate bowl, mix persimmon pulp, applesauce, maple syrup, coconut oil, and vanilla.
4. Stir wet ingredients into dry until just combined.
5. Fold in dates or raisins if using.
6. Pour into prepared loaf pan and smooth top.
7. Bake for 45–55 minutes or until a toothpick comes out clean.
8. Let cool completely before slicing for best texture.

This Vegan Persimmon Oat Bread proves you don’t need dairy or eggs to enjoy a rich and satisfying loaf. It’s hearty, naturally sweet, and packed with goodness. Whether you’re plant-based or simply looking to eat more whole foods, this is the kind of nourishing bake that’s as comforting as it is healthy.

Let me know if you’d like gluten-free, keto, or holiday-specific versions next!

Persimmon and Lemon Poppy Seed Bread

This Persimmon and Lemon Poppy Seed Bread combines the richness of ripe persimmons with the brightness of lemon and the delightful crunch of poppy seeds. The lemon zest and juice add a refreshing citrus note that perfectly balances the natural sweetness of the persimmons. This loaf is aromatic, moist, and slightly tangy, making it an ideal addition to your breakfast or a light afternoon snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons poppy seeds
• 1 cup persimmon pulp (Hachiya or Fuyu)
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, lemon zest, and poppy seeds.
3. In a separate bowl, whisk together persimmon pulp, sugar, oil, eggs, and vanilla.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The combination of sweet persimmon, bright lemon, and crunchy poppy seeds in this bread is simply irresistible. The fresh citrus adds an unexpected twist that makes each bite refreshing, while the poppy seeds give a satisfying texture. Perfect for a spring brunch or a vibrant snack, this loaf is a delightful twist on a classic.

Persimmon Chocolate Chip Bread

For chocolate lovers, this Persimmon Chocolate Chip Bread is the ultimate treat. The rich, moist texture of the persimmon pulp pairs perfectly with the melty chocolate chips, creating a sweet, indulgent loaf. It’s an easy-to-make dessert or snack that combines two of our favorite flavors in one delicious package—perfect for satisfying both your chocolate cravings and your love for fall flavors.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup persimmon pulp (Hachiya)
• 1/2 cup sugar
• 1/4 cup unsweetened applesauce or vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups mini chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix flour, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together persimmon pulp, sugar, applesauce (or oil), eggs, and vanilla.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack.

This Persimmon Chocolate Chip Bread is a dreamy, decadent treat that combines the best of both worlds—rich chocolate and the smooth sweetness of persimmons. The chocolate chips melt beautifully, creating pockets of chocolate goodness throughout. Serve this with a cup of coffee or tea for a truly indulgent snack or dessert.

Persimmon Spice Bread with Brown Butter Glaze

This Persimmon Spice Bread is a perfect fall recipe, packed with cozy spices and a hint of sweetness from the persimmons. The warm flavors of cinnamon, nutmeg, and ginger infuse the bread, while the brown butter glaze adds a luxurious touch of richness and depth. This loaf is great for special occasions or as a comforting treat during the cooler months.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup persimmon pulp
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

For the Brown Butter Glaze:

• 1/4 cup unsalted butter
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together persimmon pulp, brown sugar, oil, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and stir until combined.
5. If using, fold in chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick comes out clean.
8. While the bread is cooling, prepare the brown butter glaze by melting butter in a small saucepan over medium heat until it turns golden brown. Remove from heat and whisk in powdered sugar, vanilla, and a pinch of salt.
9. Drizzle the glaze over the warm bread before serving.

This Persimmon Spice Bread with Brown Butter Glaze is a slice of fall perfection. The bread itself is beautifully spiced, with the persimmons adding moisture and natural sweetness. The brown butter glaze adds a decadent finish, making it feel like a true indulgence. Whether you serve it for breakfast, brunch, or as an afternoon treat, this loaf will be the highlight of any fall gathering.

Let me know if you’d like more variations or have any specific requests!

Persimmon Banana Bread

Persimmon Banana Bread is a wonderfully moist and fragrant twist on the classic banana bread. The sweet, rich flavor of ripe persimmons complements the familiar comfort of bananas, creating a loaf that’s both familiar and exciting. The combination of the two fruits results in a tender, melt-in-your-mouth bread that’s perfect for breakfast or as a snack with your afternoon tea.

Ingredients:

• 1 cup persimmon pulp (about 2 ripe persimmons)
• 2 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup buttermilk (or milk)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In another bowl, mix persimmon pulp, mashed bananas, eggs, sugar, melted butter, vanilla extract, and buttermilk.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. If using, fold in chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Persimmon Banana Bread is the ultimate comfort food, with the sweetness of persimmons and bananas creating a rich and satisfying loaf. It’s perfect for using up overripe bananas and taking advantage of seasonal persimmons. With a tender crumb and an irresistible aroma, it’s ideal for breakfast or a cozy snack any time of day.

Persimmon Almond Bread

Persimmon Almond Bread combines the subtle sweetness of persimmons with the nutty flavor of toasted almonds. The bread is light and tender with a slightly crunchy almond topping that adds texture and flavor. A touch of vanilla and almond extract further enhances the flavor profile, making it a unique and elegant loaf to serve at brunch or as an afternoon treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup persimmon pulp
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup chopped almonds, toasted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, whisk together persimmon pulp, sugar, oil, eggs, vanilla extract, and almond extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Fold in the toasted almonds.
6. Pour the batter into the loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Persimmon Almond Bread offers a beautiful balance of flavors, with the sweet persimmon and the rich nuttiness of toasted almonds. The slight crunch from the almond topping adds texture, making each bite a delightful experience. Whether served as a snack or part of a brunch spread, this bread is sure to impress with its sophisticated flavor.

Persimmon Pumpkin Spice Bread

Persimmon Pumpkin Spice Bread is a perfect fall treat, combining the rich, spiced flavor of pumpkin pie with the sweetness of persimmons. This hearty loaf has a deep orange color, a soft and moist texture, and a fragrant blend of spices that evoke the warmth of autumn. The persimmons add natural sweetness and moisture, making this bread a standout for the season.

Ingredients:

• 1 cup persimmon pulp (about 2 ripe persimmons)
• 1/2 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, mix persimmon pulp, pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. If using, fold in chopped pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick comes out clean.
8. Cool for 10 minutes in the pan before transferring to a wire rack.

This Persimmon Pumpkin Spice Bread is the ultimate autumn treat, with the familiar spices of pumpkin pie and the unique sweetness of persimmons. It’s a comforting loaf that feels like a warm hug, perfect for crisp fall mornings or cozy afternoons. The pumpkin adds richness while the persimmons keep the bread moist, making this a perfect addition to any fall gathering or just a special homemade snack.

Let me know if you need any other specific types of bread or additional recipes!

Persimmon Oatmeal Bread

Persimmon Oatmeal Bread is a wholesome, hearty loaf that combines the natural sweetness of persimmons with the chewy texture of oats. The addition of oats gives this bread a satisfying texture, making it a perfect option for a filling breakfast or a nourishing snack. With hints of cinnamon and vanilla, this bread is full of flavor and packed with nutrients, thanks to the oats and persimmons.

Ingredients:

• 1 cup persimmon pulp
• 1 cup rolled oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup honey
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (or non-dairy milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a small bowl, combine the oats and milk. Let them soak for 10 minutes to soften.
3. In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
4. In a separate bowl, mix persimmon pulp, sugar, honey, oil, eggs, and vanilla extract.
5. Add the soaked oats and milk to the wet ingredients and mix well.
6. Gradually add the dry ingredients to the wet mixture and stir until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

Persimmon Oatmeal Bread is a deliciously comforting loaf, perfect for a cozy breakfast or afternoon snack. The oats add a lovely chewiness, while the persimmons provide moisture and natural sweetness. With its hearty texture and rich flavor, this bread is as satisfying as it is nutritious—perfect for keeping you full and content throughout the day.

Persimmon Coconut Bread

Persimmon Coconut Bread is a tropical-inspired loaf that brings together the sweetness of persimmons and the nutty, rich flavor of coconut. The shredded coconut adds a delightful texture to the moist bread, while the persimmons keep it tender and sweet. With hints of vanilla and a soft crumb, this bread transports you to a sunny paradise with each bite.

Ingredients:

• 1 cup persimmon pulp
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened coconut milk (or any milk)
• 1/4 cup chopped toasted coconut for topping (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In a large bowl, combine persimmon pulp, sugar, oil, eggs, vanilla extract, and coconut milk.
4. Gradually stir in the dry ingredients and mix until just combined.
5. Fold in the shredded coconut.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. If desired, sprinkle toasted coconut on top for added texture and flavor.
8. Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

This Persimmon Coconut Bread is a deliciously tropical treat with its rich coconut flavor and the natural sweetness of persimmons. The coconut adds a delightful texture, and the soft, moist crumb makes every bite a satisfying experience. Perfect for breakfast or as a snack, this bread will transport you to a warm, sunny place, no matter the weather outside.

Persimmon Chia Seed Bread

Persimmon Chia Seed Bread is a nutritious and energizing loaf that’s packed with health benefits. The addition of chia seeds provides a nice crunch and boosts the bread’s fiber and omega-3 content. Combined with the natural sweetness of persimmons and a touch of cinnamon, this bread is as healthy as it is delicious—perfect for those who want a wholesome snack or a lighter breakfast.

Ingredients:

• 1 cup persimmon pulp
• 1 1/2 cups all-purpose flour
• 1 tablespoon chia seeds
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup honey
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup water (or as needed)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, chia seeds, baking soda, cinnamon, and salt.
3. In a large bowl, mix persimmon pulp, honey, oil, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. If the batter is too thick, add water a little at a time until the desired consistency is reached.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
8. Cool for 10 minutes in the pan before transferring to a wire rack.

This Persimmon Chia Seed Bread is a healthy and delicious option that’s loaded with fiber, healthy fats, and antioxidants. The chia seeds give the bread a nice crunch while the persimmons provide natural sweetness and moisture. It’s a perfect choice for anyone looking for a nourishing snack or a light breakfast that keeps you full and energized throughout the day.

I hope you enjoy these creative persimmon bread recipes! Let me know if you’d like more ideas or variations!

Persimmon Chocolate Chip Bread

Persimmon Chocolate Chip Bread is a decadent treat that brings together the natural sweetness of persimmons and the rich indulgence of chocolate chips. The bread is moist and tender with pockets of gooey chocolate throughout, making it the perfect dessert or snack. The warm spices in the bread provide balance to the sweet and savory chocolate, creating a delightful loaf that’s loved by everyone.

Ingredients:

• 1 cup persimmon pulp
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup chocolate chips
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
3. In a large bowl, mix persimmon pulp, sugar, brown sugar, melted butter, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in chocolate chips and walnuts (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack.

Persimmon Chocolate Chip Bread is a sweet, indulgent treat that blends the comforting flavors of fall with the decadence of chocolate. The soft, moist bread paired with melty chocolate chips makes it irresistible. Whether you serve it as a dessert or a special breakfast treat, this loaf is sure to please chocolate lovers and persimmon fans alike.

Persimmon Zucchini Bread

Persimmon Zucchini Bread combines the natural sweetness of persimmons with the mild, tender texture of zucchini. The zucchini adds moisture to the bread without overwhelming the flavor, while the persimmons bring their signature sweetness. Spices like cinnamon and nutmeg create a comforting aroma, and the bread’s moist, flavorful crumb makes it an excellent choice for breakfast or a snack.

Ingredients:

• 1 cup persimmon pulp
• 1 medium zucchini, grated (about 1 cup)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, mix persimmon pulp, grated zucchini, sugar, oil, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. If desired, fold in chopped walnuts for extra texture and flavor.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick comes out clean.
8. Cool for 10 minutes in the pan before transferring to a wire rack.

Persimmon Zucchini Bread is a wonderfully moist loaf with the perfect balance of sweetness and spice. The zucchini adds a subtle, tender texture, while the persimmons bring a burst of natural sweetness. It’s a great way to use up extra zucchini or persimmons while enjoying a comforting treat any time of day.

Persimmon Spice Bread

Persimmon Spice Bread is a warmly spiced loaf that brings the full flavors of fall to your kitchen. With a blend of cinnamon, nutmeg, and cloves, the bread has a rich, aromatic flavor that pairs perfectly with the sweetness of persimmons. The soft, tender crumb makes each bite a treat, while the spices create a cozy, comforting vibe, ideal for autumn gatherings or enjoying with a hot cup of tea.

Ingredients:

• 1 cup persimmon pulp
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup orange juice (or milk)
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, cream together persimmon pulp, sugar, brown sugar, butter, and eggs.
4. Add the vanilla extract and orange juice to the wet mixture and stir to combine.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. If desired, fold in chopped pecans for added texture.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick comes out clean.
9. Cool for 10 minutes in the pan before transferring to a wire rack.

This Persimmon Spice Bread is the perfect way to celebrate the flavors of fall. The spices provide a deep, warming aroma, and the persimmons ensure the bread stays moist and sweet. It’s an easy way to infuse your kitchen with the comforts of autumn and a delightful snack for any occasion.

I hope these new recipes inspire you to bake and enjoy persimmon bread in all its delicious forms! Let me know if you need more ideas or variations!

Persimmon Walnut Bread

Persimmon Walnut Bread is a delightful combination of the smooth, sweet persimmon pulp and crunchy walnuts. The nuttiness of the walnuts contrasts beautifully with the rich, moist texture of the bread, making it an irresistible treat. This bread is perfect for those who love a heartier loaf with a satisfying crunch, and it’s great for breakfast, snacking, or as a gift.

Ingredients:

• 1 cup persimmon pulp
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1/4 cup milk (or non-dairy milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
3. In a large bowl, combine persimmon pulp, sugar, brown sugar, melted butter, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Stir in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack.

This Persimmon Walnut Bread is a beautiful combination of textures and flavors, with the sweet persimmons offering moisture and the walnuts providing a satisfying crunch. It’s a wonderful loaf to enjoy with your morning coffee or to serve as a snack throughout the day. The earthy walnut flavor pairs wonderfully with the sweetness of persimmons, making it a standout recipe.

Persimmon Gingerbread

Persimmon Gingerbread is a spiced, moist loaf that brings together the deep, rich flavor of ginger with the natural sweetness of persimmons. The bread has a perfect balance of spices, including cinnamon, cloves, and ginger, and the persimmons add a tender, moist texture. This is the ultimate holiday treat, filling your home with the warm, comforting smells of fall and winter spices.

Ingredients:

• 1 cup persimmon pulp
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/4 cup molasses
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup water

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
3. In a large bowl, mix persimmon pulp, sugar, molasses, melted butter, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Stir in the water to achieve a smooth batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick comes out clean.
8. Cool for 10 minutes in the pan before transferring to a wire rack.

Persimmon Gingerbread is a wonderfully spiced loaf that feels like a cozy hug in bread form. The ginger and molasses create a rich flavor profile that pairs perfectly with the moist, tender persimmons. This is a perfect recipe for holiday gatherings or to enjoy with a hot drink on a chilly day.

Persimmon Almond Bread

Persimmon Almond Bread is a simple yet elegant loaf that blends the sweetness of persimmons with the subtle nutty flavor of almonds. With almond flour and sliced almonds folded into the batter, this bread has a delicate crumb and a lovely texture. The slight crunch from the almonds complements the smoothness of the persimmons, making each bite a treat for both the palate and the senses.

Ingredients:

• 1 cup persimmon pulp
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup almond milk (or any milk)
• 1/4 cup sliced almonds for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, almond flour, baking soda, and salt.
3. In a large bowl, cream together persimmon pulp, sugar, butter, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Add almond milk to the batter and mix until smooth.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Sprinkle sliced almonds on top for an extra crunch.
8. Bake for 55–60 minutes, or until a toothpick comes out clean.
9. Cool for 10 minutes in the pan before transferring to a wire rack.

Persimmon Almond Bread is a lovely, moist loaf with a light almond flavor and a delightful texture. The almonds add both flavor and a pleasing crunch, making this bread a great choice for anyone who enjoys a slightly nutty, sweet treat. It’s perfect for breakfast, an afternoon snack, or a thoughtful gift for friends and family.

I hope you find these recipes inspiring for your next baking adventure! Enjoy experimenting with the wonderful flavors of persimmons in your bread! Let me know if you’d like more ideas.

Persimmon Coconut Bread

Persimmon Coconut Bread is a tropical twist on the classic persimmon loaf. The sweetness of the persimmons pairs perfectly with the rich, nutty flavor of coconut. This bread has a slightly chewy texture from the shredded coconut and a soft, tender crumb. With a hint of vanilla and cinnamon, it’s a warm, inviting bread that’s perfect for breakfast or a light afternoon snack.

Ingredients:

• 1 cup persimmon pulp
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup coconut oil, melted (or vegetable oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 1/4 cup coconut milk (or any milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
3. In a large bowl, combine persimmon pulp, sugar, brown sugar, melted coconut oil, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the shredded coconut and coconut milk until smooth.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick comes out clean.
8. Cool for 10 minutes in the pan before transferring to a wire rack.

Persimmon Coconut Bread brings a deliciously tropical twist to a fall classic. The coconut adds texture and a hint of sweetness that perfectly complements the persimmons. This bread is moist and flavorful, with a satisfying, slightly chewy bite. It’s a great option for those who want to try a new variation of persimmon bread, especially if you love coconut!