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    You Are Here Home » Bread Recipes

    Published: Dec 11, 2019 Updated: Oct 4, 2020 by Hilda Sterner | This post may contain affiliate links 4 Comments

    Persimmon Bread with Cream Cheese Frosting

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    persimmon cake

    Moist, delicious, Hachiya Persimmon Bread with the wonderful flavors of cinnamon, cloves, nutmeg, and ginger. A great way to make use of persimmons when in season. The cream cheese frosting is optional!

    persimmon bread, sliced

    Hachiya Persimmon Bread Recipe

    This year, when my friend, Roselyn, dropped off of her beautiful, home-grown Hachiya persimmons (like she does most years) I decided to create a new recipe with them.

    I developed this recipe by taking some of the things I loved about my Moist Pumpkin Bread recipe and tweaking it a bit. Why recreate the wheel if you don't need to, am I right?

    What Goes Into This Recipe

    persimmon bread ingredients, labeled

    Recipe Ingredient Notes

    • Persimmons — There are various persimmon varieties, but we will be using Hachiya Persimmons in this recipe.
    • Nutmeg — There is a huge difference between freshly grated nutmeg and nutmeg powder. The scent and taste of freshly grated nutmeg is so much better than powdered nutmeg. For this reason, I only use freshly grated nutmeg.
    persimmon varieties

    How to Make This Recipe

    Preheat oven to 350 degrees F. 

    Grease and flour two 9×5 bread loaf pans.

    greased loaf pans with persimmons in a green bowl

    Thoroughly mix flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves in a large bowl. Stir in the walnuts.

    flour mix in a silver bowl

    In a separate bowl, whisk oil, beaten eggs, vanilla, and both sugars. 

    persimmon batter in a bowl

    Whisk in the persimmon pulp.

    • persimmon pulp in bowl
    • persimmons batter in a silver bowl with a whisk

    Add the dry ingredients to the persimmon mixture. Mix gently until combined. 

    • persimmon bread mix in a bowl
    • persimmon bread mix in a bowl

    Pour batter into prepared loaf pans. Decorate with slices of persimmons if desired. Bake for one hour, or until a toothpick inserted into the center comes out clean

    • persimmon bread decorated with persimmons
    • decorated persimmon bread

    Although I'm totally content with eating the Persimmon Bread as is, my family, on the other hand, prefers a thick layer of cream cheese frosting. The following cream cheese frosting recipe is optional.

    two loaves of persimmon bread

    Cream Cheese Frosting

    Beat softened cream cheese until smooth.

    Add softened butter and vanilla extract. Mix until combined.

    cream cheese frosting in a mixer

    Gradually add powdered sugar, while mixing on low. Scrape down the sides, as necessary, and mix until you achieve a smooth consistency.

    cream cheese frosting on a beater

    Spread frosting over cooled persimmon bread.

    frosted persimmon bread on a white plate with an  additional loaf on the side

    Recipe FAQs and Expert Tips

    What Does A Persimmon Taste Like?

    There are a few varieties of persimmons with Fuyu and Hachiya being the most common variety.

    Fuyu persimmons are much milder in taste than the Hachiya variety. They can be eaten when still firm and crisp, like an apple.

    Fuyu Persimmons are great in salads, preserves, and can even be used to make wine. Their thin skin is edible, so there's no need to peel them.

    Hachiya persimmons, on the other hand, are not palatable due to their high tannin content. This changes when the persimmons are very ripe and even mushy. When ripe, their flavor is more intense than Fuyu persimmons and tastes like honey.

    Although they'll make your mouth pucker when unripe, they don't have a trace of sour flavor when ripe. The pulp is perfect for making persimmon bread, jam, or blending in your shake!

    How do I make persimmon pulp?

    Depending on how firm the persimmon is, or what variety, making persimmon pulp is a breeze!

    If making pulp with Fuyu Persimmons, blending them in a food processor would be the best option, since they're pretty firm.

    Hachiya Persimmons get super mushy before they stop being astringent enough to eat. This makes them very easy to pulp. Applying slight pressure while holding them in your hand will easily turn them into pulp.

    However, if you want to be more civilized, you can peel the skin off, or even scoop out the flesh from within the skin and mash with a fork.

    • Mixing nuts, raisins, chocolate chips, and the like, in the flour mixture first, prevents them from sinking to the bottom of the loaf.
    • If you plan on decorating the top of the bread with slices of persimmons, you'll need to use firm hachiya or Fuyu persimmons. Allow room for expansion as the bread cooks.
    • Use a Microplane to grate whole nutmeg, instead of using powdered nutmeg.

    • Persimmon Jam
    • Moist Pumpkin Bread Recipe
    • Fuyu Persimmon Preserves
    • Favorite Fig Cake | Fig Bread Recipe

    persimmon bread, sliced

    Persimmon Bread with Cream Cheese Frosting

    Easy to follow, moist persimmon bread, with cream cheese frosting.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 16 slices
    Calories: 258kcal
    Author: Hilda Sterner

    Ingredients

    • 2 ½ cups flour
    • 1 tsp. cinnamon
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • ½ tsp. salt
    • ½ tsp. ginger powder
    • ½ teaspoon nutmeg (freshly grated)
    • ½ tsp. powdered cloves
    • ½ cup walnuts (chopped)
    • ¾ cup vegetable oil
    • 3 large eggs
    • 2 tsp. vanilla extract
    • ¾ cup white sugar
    • ½ cup brown sugar
    • 1¾ cups Hachiya Persimmons

    Cream Cheese Frosting (optional)

    • 4 ounces cream cheese (softened)
    • ¼ cup butter (softened)
    • 1 teaspoon vanilla extract
    • 2 cups powdered sugar

    Instructions

    • Preheat oven to 350 degrees F. 
    • Grease and flour two 9x5 bread loaf pans.
    • Thoroughly mix flour, cinnamon, baking powder, baking soda, salt, cloves, ginger, and nutmeg in a large bowl. Stir in the walnuts.
    • In a separate bowl, whisk oil, beaten eggs, vanilla, and both sugars. 
    • Whisk in the persimmon pulp.
    • Add the dry ingredients to the persimmon mixture. Mix gently until combined. 
    • Pour batter into prepared loaf pans. Decorate with slices of persimmons, if desired. Bake for one hour, or until a toothpick inserted into the center comes out clean

    Cream Cheese Frosting

    • Beat softened cream cheese until smooth.
    • Add softened butter and vanilla extract. Mix until combined.
    • Gradually add powdered sugar, while mixing on low. Scrape down the sides, as necessary, and mix until you achieve a smooth consistency.
    • Spread frosting over cooled persimmon bread.

    Notes

    The nutrition info for this recipe is for the original recipe (without cream cheese frosting).
    Cook's Tips:
    • Mixing nuts, raisins, chocolate chips, and the like, in the flour mixture first, prevents them from sinking to the bottom of the loaf.
    • If you plan on decorating the top of the persimmon bread with slices of persimmons, you'll need to use firm hachiya persimmons or Fuyu persimmons. Allow room for expansion as the bread cooks.
    • Use a Microplane to grate whole nutmeg, instead of using powdered nutmeg.

    Nutrition

    Serving: 1slice | Calories: 258kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 197mg | Fiber: 1g | Sugar: 14g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    This recipe was originally posted on Dec 11, 2019 and was updated on Oct 4,2020.

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    Reader Interactions

    Comments

    1. nancy lusk says

      December 20, 2021 at 10:29 am

      Nancy L
      Can you use Fuyu Persimmons to make the bread ?

      Reply
      • Hilda Sterner says

        December 20, 2021 at 10:48 am

        Hi Nancy,
        I've never tried making it with Fuyu Persimmons before. I don't think Fuyu's have the same jelly-like texture as the Hachiyas. The ones I've had were pretty firm. If they do get that texture when overly ripe, then I would think you could use them in this recipe.

        Reply
    2. JanBinTN says

      November 20, 2020 at 9:33 am

      Has anyone tried this with nut flours, instead of wheat. Gluten free is what I’m needing and this looks so good! Thank you for any response to this question.

      Reply
      • Hilda Sterner says

        November 20, 2020 at 11:38 am

        I've heard Bob's Red Mill Gluten-Free Flour works well in baked foods, although I haven't tried it myself.

        Reply

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