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Best Easy Homemade Persimmon Bread with Toasted Walnuts

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This moist, spiced persimmon bread features double-toasted walnuts and a blend of cinnamon, nutmeg, and cardamom. It’s an easy, crowd-pleasing fall bake that turns ripe persimmons into a tender, flavorful loaf.

Ingredients

Scale
  • 2 cups ripe Fuyu persimmon pulp (about 4–5 medium persimmons)
  • 1 teaspoon lemon juice
  • 2 cups all-purpose flour (240 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
  • 1/4 teaspoon ground cardamom
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup packed light brown sugar (100 grams)
  • 1/2 cup vegetable oil (120 ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup walnut halves and pieces (100 grams)

Instructions

  1. Prep your persimmons: Wash, remove calyx, and quarter. Mash with a fork to a chunky pulp. Measure 2 cups and stir in lemon juice. Set aside.
  2. Toast the walnuts: In a dry skillet over medium heat, toast walnut halves for 4-5 minutes, shaking often, until fragrant. Cool, then roughly chop. Reserve 2 tablespoons for topping.
  3. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
  5. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, whisking well. Stir in vanilla and persimmon pulp.
  6. Combine: Pour dry ingredients into wet. Fold gently with a spatula until just combined. Fold in chopped walnuts (except reserved 2 tablespoons).
  7. Fill pan: Pour batter into prepared pan. Sprinkle reserved walnuts on top, pressing gently.
  8. Bake: Place in center of oven and bake 55-65 minutes. If top browns too quickly, tent with foil at 50 minutes. Bread is done when a toothpick inserted in center comes out clean or with moist crumbs.
  9. Cool: Let bread cool in pan for 10 minutes, then lift out using parchment sling and transfer to a wire rack. Cool completely (about 2 hours) before slicing.

Notes

Use very ripe Fuyu persimmons for best sweetness. Double-toasting the walnuts (once whole, then again on top) maximizes crunch. Do not overmix the batter. Let bread cool completely before slicing to avoid gummy texture. Store at room temperature for up to 4 days; freeze for up to 3 months.

Nutrition

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

Find it online: https://zorbmeal.com/best-easy-homemade-persimmon-bread-with-toasted-walnuts/