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Cozy Persimmon Walnut Cinnamon Bread: Easy Fall Recipe

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This easy persimmon walnut cinnamon bread is a quick, no-fuss fall recipe that’s perfect for potlucks, cozy mornings, or any time you need a seasonal treat. Made with ripe Hachiya persimmons, toasted walnuts, and warm cinnamon, it’s moist, tender, and packed with flavor.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (75g) unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 cup (100g) walnuts, chopped and toasted
  • 2 large (or 3 medium) very ripe Hachiya persimmons (about 1 cup/240ml puree)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Prepare the persimmons: Cut the very ripe Hachiya persimmons in half and scoop out the soft flesh into a bowl. Discard skins and any seeds. Mash with a fork until smooth. You should have about 1 cup (240ml) of puree.
  3. Toast the walnuts: Spread chopped walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant and slightly darker. Let cool.
  4. Mix the wet ingredients: In a large bowl, whisk together melted butter and sugar until combined. Add eggs one at a time, whisking well after each. Stir in persimmon puree and vanilla extract until smooth.
  5. Combine the dry ingredients: In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.
  6. Fold together: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently just until no streaks of flour remain. Do not overmix. The batter will be thick and slightly lumpy.
  7. Add the walnuts: Gently fold in the toasted walnuts, reserving a handful to sprinkle on top if desired. Fold just 3-4 times to distribute evenly.
  8. Bake: Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil around 40 minutes.
  9. Cool: Let bread cool in pan for 15 minutes. Use parchment overhang to lift out and transfer to a cooling rack. Cool completely before slicing, about 1 hour.

Notes

Use very ripe Hachiya persimmons (soft like a water balloon). Do not use Fuyu persimmons. Toast walnuts for best flavor. Do not overmix batter. Bread can be stored at room temperature for up to 3 days or frozen for up to 3 months. Flavors deepen after a day.

Nutrition

Keywords: persimmon bread, walnut bread, cinnamon bread, fall recipe, quick bread, easy dessert, potluck recipe, Hachiya persimmon

Find it online: https://cookluma.com/cozy-persimmon-walnut-cinnamon-bread-easy-fall-recipe/