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Easy Persimmon Bread with Walnuts & Cinnamon

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A cozy, tender quick bread made with ripe Fuyu persimmons, toasted walnuts, and warm cinnamon. This happy accident turned into a beloved fall recipe that’s perfect for holiday gatherings or a quiet morning with coffee.

Ingredients

Scale
  • 2 cups all-purpose flour (260 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup unsalted butter (113 grams), melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup persimmon puree (about 2–3 ripe Fuyu persimmons)
  • 1/2 cup plain yogurt or buttermilk (120 ml)
  • 1 cup chopped walnuts (100 grams), toasted
  • 1 tablespoon turbinado sugar (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease parchment.
  2. Wash and dry Fuyu persimmons. Cut off green calyx and any tough spots. Grate on large holes of a box grater or pulse in a food processor until chunky puree forms. You should have about 1 cup. If watery, let sit in a fine-mesh strainer for 5 minutes to drain excess liquid.
  3. Spread chopped walnuts on a baking sheet and toast in preheated oven for 5-7 minutes, shaking halfway through, until fragrant and slightly darker. Let cool completely.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a large bowl, whisk together melted butter and sugar until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla, persimmon puree, and yogurt (or buttermilk).
  6. Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined (a few streaks of flour are okay). Fold in toasted walnuts, reserving a handful for the top if desired.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts and turbinado sugar on top. Tap pan gently on counter to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly (around 40 minutes), tent loosely with foil.
  9. Let bread cool in pan on a wire rack for 15 minutes. Then lift out using parchment overhang and transfer directly to rack to cool completely. Let cool at least 1 hour before slicing.

Notes

Don’t overmix the batter; fold until just combined. Use room-temperature ingredients for best results. Let bread cool completely before slicing to prevent crumbling. For consistent results, use a kitchen scale. Toast walnuts for deeper flavor. If using Hachiya persimmons, ensure they are fully ripe and jelly-like, but Fuyu are preferred.

Nutrition

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

Find it online: https://flurpchef.com/easy-persimmon-bread-with-walnuts-and-cinnamon/