Sweet Spiced Persimmon Bread for Fall is a warm, cozy loaf packed with the mellow sweetness of ripe persimmons and just the right touch of cinnamon, nutmeg, and cloves. This bread feels like autumn in every bite, soft and tender, with a lightly crisp crust that makes it perfect for breakfast or a mid-day snack.
I love making this bread when persimmons are in season because the fruit adds a subtle, natural sweetness and moisture that keeps the bread soft for days. Plus, the combination of spices fills the kitchen with a smell that immediately makes me feel calm and happy. One tip I like to follow is to make sure the persimmon pulp is really ripe and smooth—it makes all the difference in texture!
My favorite way to enjoy this bread is toasted with a little butter or cream cheese spread on top. It’s such a simple treat that makes my morning feel special, especially with a cup of tea or coffee nearby. Whether you’re baking for yourself or sharing with friends, this persimmon bread is a wonderful way to welcome the cozy fall season.
Key Ingredients & Substitutions
Persimmon pulp: The star of the show! Use ripe Hachiya persimmons for a smooth, sweet pulp. If you can’t find persimmons, mashed ripe bananas or pumpkin puree can work as a substitute, though the flavor will change a bit.
Sweeteners: This recipe uses both granulated and brown sugar. Brown sugar adds moisture and a slight caramel note. If you want a healthier swap, try coconut sugar or maple syrup (reduce liquid slightly).
Spices: Cinnamon, nutmeg, cloves, and optional ginger bring warm fall flavors. Feel free to adjust the spices to your taste or use a pre-made pumpkin pie spice mix instead.
Oil or butter: Both add moisture and richness. I prefer using melted butter for a richer taste, but vegetable oil keeps the bread moist and tender. You can also try coconut oil for a subtle twist.
Nuts and raisins: These are optional but add great texture and flavor. Walnuts or pecans are my favorites. If you have allergies, seeds like pumpkin or sunflower seeds work well too.
How Do I Get the Perfect Texture Without Overmixing?
The key to tender persimmon bread is mixing just until the dry ingredients are combined. Overmixing develops gluten, making your bread tough, which we want to avoid here.
- Start by whisking wet ingredients well to combine.
- Add dry ingredients gradually and gently fold in with a spatula or wooden spoon.
- Stop stirring as soon as you see no more flour – some lumps are okay!
- If you add nuts or raisins, fold them in carefully to keep the batter light.
This gentle mixing helps keep the bread moist and soft, letting the spices and persimmons shine through. After baking, let the bread cool in the pan for 10 minutes before moving it to a wire rack to set fully. This keeps the texture just right.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it gives the bread a classic shape and allows for even baking.
- Mixing bowls – Use a large bowl for wet ingredients and a medium bowl for dry ingredients; they make mixing easier.
- Whisk and spatula – A whisk helps blend the wet ingredients smoothly, and a spatula gently combines everything without overmixing.
- Measuring cups and spoons – Precise measurements ensure the perfect balance of flavors and proper rising.
- Oven – A standard oven set to 350°F (175°C) is ideal for baking this bread evenly.
- Cooling rack – Let the bread cool completely on a wire rack to prevent sogginess and maintain its texture.
Flavor Variations & Add-Ins
- Swap nuts: Use chopped walnuts, pecans, or almonds for a crunchy texture and extra flavor.
- Fruit extras: Mix in raisins, dried cranberries, or chopped dates for additional sweetness and chewiness.
- Spice blend: Add a pinch of cardamom or allspice for a different aromatic twist.
- Protein boost: Fold in crumbled feta or cream cheese chunks after baking for a savory variation.
Sweet Spiced Persimmon Bread for Fall
Ingredients You’ll Need:
- 1 cup persimmon pulp (from ripe Hachiya persimmons)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger (optional)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts (walnuts or pecans) or raisins
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 60 to 70 minutes to bake. After baking, allow 10 minutes for the bread to cool in the pan and then additional time on a wire rack before slicing. Overall, set aside about 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan, or line it with parchment paper to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the persimmon pulp, granulated sugar, brown sugar, and oil until it’s smooth and well combined.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and optional ginger.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently just until all the flour disappears—don’t overmix to keep your bread tender.
If you like, fold in the chopped nuts or raisins carefully.
5. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place the pan in the oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with just a few crumbs.
6. Cool and Serve:
Let the bread cool in the pan for 10 minutes. Then move it to a wire rack to cool completely before slicing.
Serve warm or at room temperature, plain or with a spread of butter or cream cheese for a delightful fall treat.
Can I Use Frozen Persimmon Pulp?
Yes! You can freeze persimmon pulp ahead of time. Thaw it completely in the refrigerator before using, and give it a good stir to smooth it out before mixing into the batter.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works beautifully in this recipe and adds a richer flavor. Just use the same amount as the oil called for in the recipe.
How Do I Store Leftover Persimmon Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze sliced bread wrapped tightly in plastic wrap and foil for up to 3 months.
Can I Add Other Mix-Ins?
Definitely! Chopped nuts, raisins, dried cranberries, or even chocolate chips can be folded into the batter for extra texture and flavor. Just add about 1/2 cup of your choice.