Persimmon Bread with Pecans is an easy way to enjoy seasonal hachiya persimmons (aka sharon fruit). The loaf recipe gets a delicious honey-like flavor from the persimmons and a lovely texture from the pecans. This cake is a great way to use this winter fruit.
Persimmons are such a wonderful and unique fruit.
They're like a sweet cross between a mango and sweet bell pepper that have a naturally occurring sweetness and flavor similar to cinnamon and honey.
This makes it a perfect candidate for a delicious persimmon bread.
For this recipe, I've used hachiya persimmons. They're the longer ones that are ripe when they're very soft, as opposed to fuyu persimmons which are ripe when firm.
You can use persimmon pulp, but I like to puree my own in just a few minutes. Then adding it to this bread adds a wonderful flavor, moist texture and taste.
Why You'll Love This Recipe
It uses an in season fruit which is great for the earth and our health.
It is made with simple ingredients you’d find in your baking pantry.
Kids love it just as much as adults.
It can be eaten for breakfast or dessert.
A simpler version than the James Beard persimmon bread recipe.
You can wrap it up and give it as a holiday gift.
Can be made ahead for the holidays.
Ingredients & Tools
Persimmons: You’ll need the pulp of this fruit to make the bread. Persimmons can be found in most grocery stores in the fall and winter season.
Note: Be sure to choose Hachiya persimmons, which are longer and a bit heart-shaped. They're ripe when they're very soft. Fuyu are a smaller variety that are ripe when they're firm and are better for chopping into salads. Alternatively, you could buy canned persimmon pulp.
Butter: Gives it a nice dense texture and flavor.
Granulated Sugar: Sweetens up the bread along with the natural sweetness of the persimmons.
Eggs: Helps bind the bread together.
Vanilla Extract: Adds a slight vanilla flavor to the bread and helps to sweeten.
All Purpose Flour: Makes up the bulk of the bread. You can use gluten-free flour instead if required but you may need to adjust the cooking time.
Cinnamon & Nutmeg: Adds a nice light spiced flavor. Perfect for fall and winter.
Chopped Pecans: Add a great texture and nutty flavor. Swap for your favorite nuts. Pistachios, hazelnuts and walnuts all work well.
Blender: This is used to puree the persimmons into a pulp if you are buying them fresh. You could also use a food processor or hand held immersion blender.
Step By Step Tutorial
Persimmon Bread is really easy to make! You can make it with canned persimmon pulp, or whiz up your own puree in minutes.
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 350F / 175C and lightly grease a 9x5” loaf pan.
If not using store bought persimmon pulp, ensure your hachiya persimmons are very ripe (yield easily when squeezed), cut the tops off, scoop out the soft flesh, add to a blender and puree.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating each one in well, then beat in the vanilla and persimmon puree (the mixture may split slightly, but that’s fine).
Sift in the flour, salt, baking powder, baking soda, cinnamon and nutmeg, then gently stir to combine.Fold in the pecans.
Pour the batter into the prepared loaf pan and bake for 45 minutes or until a skewer or toothpick inserted into the centre comes out clean.
Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
To keep the persimmon bread from sticking, make sure you use a non-stick loaf pan or line your loaf pan with parchment paper.
Your butter should be room temperature in order to get the best texture in the bread.
If you are using fresh hachiya persimmons for puree, make sure they are very ripe to get the best texture, sweetness and natural flavors of the fruit. Unripe hachiya can be chalky, but ripe they are a honeylike delight!
Try these other Persimmon Recipes.
Crumble into this delicious Cinnamon Apple Compote and top with ice cream.
Serve fresh slices of this loaf cake on their own and enjoy the persimmon flavor.
Top with a compote made of heated ripe persimmon chunks in a pan with a little sugar.
Toast slices and spread with a little butter.
Would look great next to these Spiced Red Wine Poached Pears.
Enjoy with a glass of this Mulled Red Wine Spritzer.
Add a scoop of delicious Vegan Ice Cream.
Cut the bread into shapes like this Cinnamon French Toast Hearts.
Don’t like pecans? Try using cashews, walnuts or even almonds in their place.
Add a touch of dried or fresh ginger to the persimmon cake before baking to add a little spicy kick.
Fold in some dried cranberries for a bit of tartness and texture.
Add a small handful of raisins.
To Make Gluten Free: Replace the all purpose flour with 1:1 gluten free baking flour. It can be found in most grocery stores. You may need to adjust the baking time for this recipe.
To Make It Vegan: To make this cake recipe vegan, try using an egg replacer or flax egg in place of the eggs. You’ll also need to use a room temperature vegan butter substitute.
Freezing: wrap the completely cooled persimmon loaf well and freeze for up to 3 months.
Storing: Store in an airtight container on the counter for up to 5 days.
How Do I Puree Persimmons? Simply peel the flesh of a ripe persimmon, or scoop it out, and cut the flesh into cubes. Add to a blender and blend until a puree is formed.
Can I Eat Persimmons Raw? Absolutely! They make a delicious decadent fruit snack when eaten raw.
Are Persimmons Healthy For You? Persimmons contain a good amount of vitamin A and C and B12 making them a great easy healthy option.
Can You Eat The Skin Of A Persimmon? The skin of a persimmon is not too tough and can be enjoyed along with the flesh of the fruit.
Get the recipe
Check out the Veggie Desserts + Cakes cookbook on Amazon
Persimmon Bread with Pecans
- 4 ripe hachiya persimmons or 1 ½ cups / 200g persimmon pulp
- ¾ cup (170g, 1 +½ sticks) butter at room temperature
- 1 ½ cups (340g) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour (plain flour)
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup (100g) pecans, chopped
- Preheat the oven to 350F / 175C and lightly grease a 9x5” loaf pan.
- If not using store bought persimmon pulp, ensure your hachiya persimmons are very ripe (yield easily when squeezed), cut the tops off, scoop out the soft flesh, add to a blender and puree.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating each one in well, then beat in the vanilla and persimmon puree (the mixture may split slightly, but that’s fine).
- Sift in the flour, salt, baking powder, baking soda, cinnamon and nutmeg, then gently stir to combine.
- Fold in the pecans.
- Pour the batter into the prepared loaf pan and bake for 45 minutes or until a skewer or toothpick inserted into the centre comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Notes: Freeze: wrap the completely cooled persimmon bread well and freeze for up to 3 months.
- Store in an airtight container on the counter for up to 5 days.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.