Persimmon Bread

Melissa Baldan


My neighbor brought me a huge bag of these yummy fruits. But, I had no idea what to do with them. Well, bread seems like a good idea. Turns out, I was right!
This is the most moist fruit bread I have ever made. Delicious and sweet. A family treat for every fall from here to eternity!


☆☆☆☆☆ 0 votes

20 Min
40 Min


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  • 8-10
    ripe persimons
  • 3 1/2 c
    sifted flour
  • 1 1/2 tsp
  • 2 tsp
    baking soda
  • 1 tsp
  • 1 3/4
    white sugar
  • 1/2 c
    packed light brown sugar
  • 1 1/2 stick
    butter, unsalted, melted
  • 1/2 c
    vegetable oil
  • 4
    eggs, medium-large
  • 2/3 c

How to Make Persimmon Bread


  1. preheat oven to 350. Clean, peel and cut persimmons. In large saucepan place steamer rack and water. Steam persimmons for about 10 min. Place in blender and process until smooth. Reserve 2 cups and discard or freeze remaining. Set aside.
  2. Add dry ingredients to large mixing bowl. Make a large well in center. Add butter and oil and blend in a bit, then add eggs, brandy and persimmon blending well.
  3. Grease an flour two 9-inch loaf pans. Divided batter equally into pans. Bake for 50-55 minutes. Can also use mini loaf pans, divide batter into 4 mini loaf pans and bake 40-45 minutes.

Printable Recipe Card

About Persimmon Bread

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids

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