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Moist Persimmon Bread with Walnuts and Cinnamon

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A dense, incredibly moist persimmon bread featuring ripe Hachiya or Fuyu persimmons, toasted walnuts, and warm cinnamon spices. This easy holiday recipe yields a tender crumb that tastes even better on day two.

Ingredients

Scale
  • 1 ½ cups ripe Hachiya persimmons, peeled and mashed (or 2 cups Fuyu persimmons)
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil or melted butter (or half and half)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1 cup walnuts, chopped and toasted
  • Optional: ½ cup white chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
  2. Peel the persimmons and mash them in a large bowl until completely smooth. You should have about 1 ½ to 2 cups of puree.
  3. Add granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla extract to the mashed persimmons. Whisk vigorously until the mixture is uniform and slightly frothy.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until no clumps remain.
  5. Pour the dry ingredients into the wet ingredients. Use a spatula to gently fold them together until the flour just disappears. Do not overmix.
  6. Fold in the chopped walnuts (and chocolate chips if using). Save a handful of walnuts to sprinkle on top for decoration.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes. If the top browns too quickly around the 45-minute mark, tent loosely with aluminum foil.
  8. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If wet, bake for 5 more minutes.
  9. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and place it on a cooling rack to cool completely before slicing.

Notes

Ensure persimmons are very soft (like pudding) to avoid astringency. Hachiya persimmons are preferred for their texture. Toast walnuts for enhanced flavor. The bread stays fresh for days and often tastes better on day two. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use coconut oil or vegetable oil.

Nutrition

Keywords: persimmon bread, holiday baking, moist banana bread alternative, walnut bread, cinnamon bread, fall recipes, winter baking, easy bread recipe

Find it online: https://shimmersnack.com/moist-persimmon-bread-with-walnuts-and-cinnamon-easy-holiday-recipe/