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Persimmon Bread with Pecans
5 from 12 votes

Persimmon Bread with Pecans

Persimmon Bread with Pecans combines ripe persimmon pulp with butter, sugar, and warm spices like cinnamon and nutmeg to create a moist, tender loaf. Folded pecans add a crunchy texture that complements the sweet fruit notes. The bread is baked until a skewer comes out clean, resulting in a golden crust and soft crumb. It’s a comforting baked good that highlights seasonal persimmon and can be enjoyed sliced for breakfast or snack.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 10
Calories: 500 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 4 persimmons or 1 ½ cups / 200g persimmon pulp, ripe hachiya
  • ¾ cup butter at room temperature, 170g, 1 +½ sticks
  • 1 ½ cups granulated sugar 340g
  • 2 egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour plain flour, 240g
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup pecans chopped, 100g

Instructions

    Cup of Yum
  1. Preheat the oven to 350F / 175C and lightly grease a 9x5” loaf pan.
  2. If not using store bought persimmon pulp, ensure your hachiya persimmons are very ripe (yield easily when squeezed), cut the tops off, scoop out the soft flesh, add to a blender and puree.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, beating each one in well, then beat in the vanilla and persimmon puree (the mixture may split slightly, but that’s fine).
  5. Sift in the flour, salt, baking powder, baking soda, cinnamon and nutmeg, then gently stir to combine.
  6. Fold in the pecans.
  7. Pour the batter into the prepared loaf pan and bake for 45 minutes or until a skewer or toothpick inserted into the centre comes out clean.
  8. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Notes: Freeze: wrap the completely cooled persimmon bread well and freeze for up to 3 months.
  10. Store in an airtight container on the counter for up to 5 days.

Notes

  • Use very ripe hachiya persimmons to ensure the best sweetness and texture in the bread.
  • Room temperature butter is important for achieving a light, fluffy batter.
  • Substitute pecans with walnuts, cashews, or almonds if desired.
  • For added flavor, consider folding in dried cranberries, raisins, or a pinch of fresh or ground ginger before baking.
  • Line the loaf pan with parchment paper or use a non-stick pan to prevent sticking.
  • Store the bread in an airtight container at room temperature for up to 5 days or freeze well wrapped for up to 3 months.

Nutrition Information

Calories 500kcal (25%) Carbohydrates 74g (25%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 10g (50%) Cholesterol 69mg (23%) Sodium 307mg (13%) Potassium 332mg (7%) Fiber 2g (8%) Sugar 31g (62%) Vitamin A 479IU (10%) Vitamin C 44mg (49%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 500

% Daily Value*

Calories 500kcal 25%
Carbohydrates 74g 25%
Protein 5g 10%
Fat 22g 34%
Saturated Fat 10g 50%
Cholesterol 69mg 23%
Sodium 307mg 13%
Potassium 332mg 7%
Fiber 2g 8%
Sugar 31g 62%
Vitamin A 479IU 10%
Vitamin C 44mg 49%
Calcium 58mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.