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Best Easy Persimmon Bread with Walnuts and Cinnamon

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This Easy Persimmon Bread with Walnuts and Cinnamon is a moist, tender quick bread made with ripe Hachiya persimmons, toasted walnuts, and warm cinnamon. It’s quick to prepare, uses simple ingredients, and is perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 3 medium ripe Hachiya persimmons (about 1 ½ cups / 360ml pulp)
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil (canola, avocado, or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (120g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Position a rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Prepare the persimmons: Wash thoroughly. Cut off the green stem and any tough leaves. Cut into quarters and remove any large seeds. Mash with a fork or process through a food mill to get about 1 ½ cups of smooth, jammy pulp. Leave the skin on.
  3. Toast the walnuts: Place chopped walnuts in a dry skillet over medium heat. Shake occasionally and cook until fragrant and slightly darker, about 3-4 minutes. Watch carefully to avoid burning. Set aside to cool.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, cinnamon, baking soda, and salt until evenly distributed.
  5. Combine wet ingredients: In a large bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened, about 30 seconds.
  6. Add persimmon pulp: Fold the mashed persimmons into the wet mixture until fully combined. The batter will look loose and orangish.
  7. Add dry ingredients: Gently fold the flour mixture into the wet ingredients using a rubber spatula, stirring just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  8. Fold in walnuts: Reserve about 2 tablespoons of toasted walnuts for topping. Gently fold the rest into the batter.
  9. Pour into pan: Scrape batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing them gently into the batter.
  10. Bake: Place pan in preheated oven and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown and cracked slightly.
  11. Cool: Let bread cool in the pan for 10 minutes. Use parchment handles to lift it out and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Use only Hachiya persimmons (not Fuyu) for the best texture. Let persimmons get very soft (like a water balloon) before using. Toasting walnuts is highly recommended for deeper flavor. Measure flour correctly by spooning into the cup and leveling off. Let bread cool completely before slicing to avoid crumbling. Bread stays fresh at room temperature for up to 4 days and freezes well for up to 3 months.

Nutrition

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

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