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Easy Persimmon Bread Recipe


Persimmon Quick Bread

Persimmon Quick Bread

© 2010 Barbara Rolek licensed to About.com, Inc.
Persimmons have their roots in ancient China, but they eventually made their way to parts of Eastern Europe, including Russia, Bulgaria and other countries. This easy persimmon bread recipe is made with butter, not oil as other quick breads are, and there are no cinnamon-y spices in this moist cake, letting the true fruit flavor come through. Use persimmons when they are very ripe, almost gelatinous, for best results. Otherwise, their astringent qualities will have you puckering. Persimmons are available September through December in most markets.

Here's a larger photo of Persimmon Bread Recipe.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 1 loaf Persimmon Bread


  • 1/2 cup softened butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 large eggs
  • 3 ripe peeled and pureed persimmons
  • 1 tablespoon water
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup chopped walnuts


  1. Heat oven to 350 degrees. Lightly coat a 9x5x3-inch loaf pan with cooking spray. In a large bowl, cream together butter and sugar until fluffy. Mix in vanilla. Add eggs one at a time, beating well after each. Add persimmons and water.

  2. In a separate bowl, whisk together flour, salt, and soda. Add flour mixture to batter along with nuts. Mix until smooth. Pour into prepared pan. Bake 50-60 minutes or until toothpick tests clean. Remove from oven, wait 10 minutes. Remove from pan and cool completely on wire rack before cutting.
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