I am a bit obsessed with persimmons. I love them for their bright orange color, their shiny skin, and their beautiful shapes. I've made persimmon cookies nearly every year of my adult life. Cookies were my go-to hachiya persimmon recipe. Then I found James Beard’s Persimmon Bread Recipe, shared by David Lebovitz. Persimmon bread is the best way to make the most of autumn's most beautiful fruit. This quick bread is a moist and sweet bread, like banana bread, but with a persimmon flavor. It is now one of my favorite persimmon recipes.
James Beard was an American culinary expert who embraced simple American and English dishes. In 1945, four years before I was born, he became the first chef to demonstrate cooking on network television. Take that Bobby Flay! I am a huge fan of David Lebovitz, so I trusted his recommendation of James Beard's famous persimmon bread recipe. I was not wrong in doing so.
Ingredients
Of James Beard, David Lebovitz writes, "The most charming thing about this simple Persimmon Bread recipe is that Beard gives bakers an inexact amount of an ingredient: sugar. So go ahead just this one time to improvise a little. Although I recommend using the higher amount of sugar, feel free to use whichever quantity you’d like…after all, you have permission from the granddaddy of all cooks, James Beard himself." (I chose to go with the higher amount of sugar, but feel free to cut it down to two cups.)
For the full recipe with quantities, see the recipe card at the end of the post.
Persimmon FAQ's
If you are not familiar with persimmons, there are a few things you need to know. There are two main varieties of American persimmons available; the squat, tomato-shaped Fuyu and the taller, acorn-shaped Hachiya. Hachiya are the super astringent persimmons that remain very tart until they are extremely ripe and are best used in baking. Fuyu persimmons are sweet fruits and can be eaten while still firm, like an apple.
You do not want to eat an unripe persimmon. For baking, you most often want to choose the Hachiya variety. You will need to wait to use them until they are very soft and the flesh is mushy, like a very overripe banana. Until they reach this stage, they are just too tart.
Step-by-Step Photo Instructions
Spray a loaf pan with baking spray and set aside.
Whisk together the flour, salt, baking soda, sugar and nutmeg.
Add the persimmons, raisins, pecans, egg and brandy.
Whisk until the batter is smooth and ingredients are incorporated.
Pour the batter into the prepared pan and tap lightly to remove any bubbles.
Bake at 350 degrees until a toothpick inserted in the center comes out clean.
This is my slightly adulterated version of the James Beard recipe for persimmon bread.
Equipment
- Large mesh strainer
- 2 Loaf pans
Ingredients
- 3½ cups all purpose flour
- 1½ teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 2½ cups sugar
- 1 cup melted unsalted butter cooled to room temperature
- 4 large eggs lightly beaten
- ⅔ cup cognac or brandy
- 2 cups persimmon puree persimmon pulp from about 4 squishy-soft Hachiya persimmons
- 1 cup finely diced persimmon from 2 Fuyu persimmons add 1 additional cup dried fruit if you don't have this
- 2 cups chopped pecans toasted
- 1 cups raisins or diced dried fruits (such as apricots, cranberries, or dates) (I used cranberries)
Instructions
- Preheat oven to 350ºF. Butter 2 loaf pans and line the bottoms with a piece of parchment paper (or dust with flour, tapping out any excess)
- Sift the first five dry ingredients into a large mixing bowl. A large mesh strainer works great for this.
- For the wet ingredients, add the butter, eggs, brandy, persimmon purée, and diced persimmons, then the nuts and dried fruit into the dry ingredients.
- Divide the batter and pour into prepared loaf pans. Bake in a 350 degree oven for 1 hour or until toothpick inserted into the center comes out clean. Mine took a bit longer.
- Allow to cool in the pan for five minutes then turn out onto a wire rack to cool. Can be served warm with butter as well.
Christine says
Came back again to make delicious mini-loaves for gifting...Except I didn't forget the nuts this time! (This recipe makes six aluminum mini-pans, BTW) Thank you again for the recipe and Merry Christmas to you and yours...God bless!
Mary says
That you so much for letting me know. You have no idea how much I needed a kind gesture today. Merry Christmas and bless you and yours too!
Carol Adams says
I have Fuyu persimmons only. Could I puree some of these as well as the chopped Fuyu. Planted a tree 7 years ago and finally have fruit!
Mary says
Congratulations on the fruit! I just did this last night when making cookies that called for Hachiya persimmon pulp. I took a couple of large Fuyu persimmons that were a little overripe and pureed them in a mini food processor. The puree was a little less moist than I am used to for this recipe so I added a little water. It worked out just fine. If you try it let me know.
Christine says
I've got two loaves in the oven right now for a church potluck. The batter alone was to die for! Followed the recipe exactly, except the nuts. I had nuts, but alas, I forgot to add the them. Still kicking myself. Thanks for posting this, can't wait for a taste!
nancy says
i love persimmons - this recipe was so delicious. it was an instant hit at home
Melinda says
I spotted persimmons in the grocery store this week and was thinking I need to find a good recipe. Voila, here it is! The bread looks delicious and will be a nice alternative to banana or pumpkin bread this fall.
Oscar says
When I saw persimmons I knew I had to make this as it is my favorite fruit. It turned out so well and the hint of nutmeg with the pecans made it over-the-top scrumptious. Thanks for the recipe.
Genevieve says
We have two persimmon trees in our backyard, one is a Fuyu and the other is a Hachiya. I usually sell off the persimmons to our farm, but first I'm going to make this delicious-looking bread! Thanks for the recipe.
Mary says
How lucky are you? I have a great persimmon cookie on my site that you might like. There’s booze in them!