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Easy Cozy Persimmon Bread with Walnuts and Cinnamon

persimmon bread with walnuts and cinnamon - featured image
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This incredibly moist, spiced persimmon bread with crunchy walnuts and warm cinnamon is a cozy, foolproof recipe perfect for fall mornings, holiday brunches, or a quiet afternoon treat.

Ingredients

Scale
  • 2 large or 3 medium ripe Hachiya persimmons (about 1 cup / 240ml puree)
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (120g) chopped walnuts, toasted
  • ½ cup dried cranberries or raisins (optional)
  • 1 teaspoon orange zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease exposed ends.
  2. Prepare persimmons: Wash and cut off tops. Scoop jelly-like flesh into a fine-mesh sieve set over a bowl. Push pulp through sieve with a spatula or spoon, discarding seeds and skin. Measure 1 cup (240ml) puree.
  3. Toast walnuts: Spread on a baking sheet and toast in preheating oven for 5-7 minutes until fragrant. Let cool completely.
  4. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
  5. Mix wet ingredients: In a separate medium bowl, whisk eggs until light and frothy. Add persimmon puree, oil, and vanilla; whisk until smooth.
  6. Combine: Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Fold in toasted walnuts and optional add-ins.
  7. Pour batter into prepared pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Top should be deep golden brown and springy.
  8. Cool in pan on a wire rack for 15 minutes. Use parchment to lift bread out and transfer to rack. Cool completely before slicing (at least 1 hour).

Notes

Use very ripe Hachiya persimmons (squishy like a water balloon) for best moisture. Do not overmix batter. Toast walnuts for extra flavor. Bread tastes even better the next day. Store wrapped at room temperature up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: persimmon bread, persimmon recipe, fall baking, quick bread, walnut bread, cinnamon bread, easy bread recipe

Find it online: https://cookluma.com/easy-cozy-persimmon-bread-with-walnuts-and-cinnamon/