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Cozy Persimmon Bread with Walnuts and Cinnamon

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A warm, spiced quick bread made with ripe persimmons, crunchy walnuts, and aromatic cinnamon. This easy recipe yields a moist, tender loaf perfect for cozy evenings, brunch, or holiday gifting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups persimmon pulp (about 3–4 ripe Fuyu persimmons)
  • 1 cup walnuts, roughly chopped (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Grease the short sides lightly with butter.
  2. Prepare the persimmons: Wash, cut off tops, and chop into chunks. Remove any seeds. Place in a food processor or blender and pulse until completely smooth. Set aside 1 1/2 cups of pulp.
  3. Toast the walnuts: In a dry skillet over medium heat, add chopped walnuts. Stir constantly for 3-5 minutes until fragrant and lightly golden. Pour onto a plate to cool completely.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Cream butter and sugars: In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
  6. Add eggs and vanilla: Beat in eggs one at a time, fully incorporating each. Stir in vanilla extract.
  7. Add persimmon pulp: Pour in persimmon puree and stir until combined. Batter will be thin and orange.
  8. Fold in dry ingredients: Gradually add flour mixture to wet ingredients, folding gently with a rubber spatula until just combined. Do not overmix.
  9. Fold in walnuts: Gently fold in toasted walnuts, reserving a handful for topping.
  10. Pour into pan: Scrape batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing in slightly.
  11. Bake: Place pan in center of oven and bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If browning too fast, tent with foil after 40 minutes.
  12. Cool: Let bread cool in pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before slicing, about 1-2 hours.

Notes

Use ripe Fuyu persimmons for best results. Toast walnuts for enhanced flavor. Do not overmix batter. For gluten-free, use 1:1 gluten-free flour blend. For vegan, substitute butter with coconut oil and eggs with flax eggs. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://vexifood.com/cozy-persimmon-bread-with-walnuts-and-cinnamon-easy-homemade-recipe/