Best Ever Old-Fashioned Persimmon Bread

Warm, spiced, and wonderfully moist, this old-fashioned persimmon bread is packed with walnuts and rich flavour.

There’s something so nostalgic about baking with persimmons, and this Best Ever Old-Fashioned Persimmon Bread captures that cosy, homemade charm.

This recipe is inspired by a classic vintage persimmon loaf, made with ripe persimmons, crunchy walnuts, and warm spices. What makes it special is the old-fashioned method of mixing baking soda into the persimmon purée before adding it to the batter – a little trick that mellows the fruit and brings out its best flavour.

The result is a moist, aromatic loaf that slices beautifully and makes a lovely seasonal treat.

Tips for Best Results

• Ripen persimmons properly – For the best texture and sweetness, use persimmons that are very soft and ripe. Hachiya persimmons are ideal, but Fuyu will also work if left to soften fully.
• Don’t skip the soda step – Stirring baking soda into the purée deepens the colour and helps mellow out any bitterness.
• Mix gently – Overmixing can make the bread tough. Stir just until everything comes together, then fold in the purée.
• Check for doneness early – Ovens can vary, so start testing around the 55-minute mark. The loaf is ready when a skewer comes out clean.
• Cool completely – Let the bread cool before slicing to keep the slices neat and tender.

Ingredients and Substitutions

• Persimmons – Use ripe Hachiya persimmons for the best flavour. If they’re still firm, pop them in a paper bag with a banana to speed up ripening.
• Baking soda – Essential for neutralising tannins and improving texture in this vintage method.
• Eggs – Large eggs give structure; flax eggs can be used if you need an egg-free version.
• Oil – A neutral vegetable oil works well, or try melted butter for a richer, more traditional flavour.
• Sugar – White sugar keeps the crumb light, but brown sugar can be used for a deeper, caramel note.
• Vanilla extract – Adds warmth; almond extract offers a slightly different twist.
• Flour – All-purpose flour is standard, but substituting part with whole wheat flour adds a hearty texture.
• Baking powder & salt – Help the bread rise and balance the flavours.
• Spices – Cinnamon, nutmeg, and cloves are classic, but pumpkin pie spice can be used for convenience.
• Walnuts – Pecans make a great swap, or try mixing in raisins or cranberries for a fruitier loaf.

Looking for More Tasty Fall Recipes?

Check out more of my favourite fall recipes!

These Pumpkin-Filled Donuts are light, golden, and rolled in cinnamon sugar, they’re the perfect fall treat for any occasion!

Bake a delicious dessert with this foolproof recipe for ooey gooey pecan pie bars. Perfect for holidays and special occasions!

Treat yourself with this delicious apple hand pies recipe that’s easy to make. Get ready for the perfect sweet treat that everyone will love!

Best Ever Old-Fashioned Persimmon Bread

Yields: 1 loaf (10 slices) | Prep time: 15 minutes | Cook time: 55-65 minutes

Ingredients

• 2 ripe persimmons (about 1 cup purée)
• 1 teaspoon baking soda (for the persimmon)
• 2 large eggs
• ¾ cup vegetable oil (or melted butter for richer flavour)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional)
• 1 cup chopped walnuts

Directions

1. Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and flouring it.
2. Peel and seed the persimmons, then blend or mash the flesh until smooth. Stir in the baking soda – the mixture will puff up and thicken a little. Set aside for about 5 minutes.
3. In a large mixing bowl, whisk together the eggs and sugar until combined, then mix in the oil (or melted butter) and vanilla.
4. In a separate bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Add the dry ingredients to the wet mixture and stir gently until just combined – don’t overmix.
6. Fold the persimmon purée into the batter until evenly blended.
7. Stir in the chopped walnuts.
8. Transfer the batter to the prepared loaf pan and spread it out evenly.
9. Bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean.
10. Allow the bread to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.