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persimmon bread, sliced
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5 from 1 vote

Persimmon Bread with Cream Cheese Frosting

Easy to follow, moist persimmon bread, with cream cheese frosting.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 258kcal
Author: Hilda Sterner


  • 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
  • cups Hachiya Persimmons

Cream Cheese Frosting (optional)

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


  • 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.


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.


Serving: 1slice | Calories: 258kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 197mg | Fiber: 1g | Sugar: 14g