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Best Easy Persimmon Bread with Maple Walnut Glaze

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This moist and tender persimmon bread is made with silky Hachiya persimmon pulp, warm spices, and toasted walnuts, then topped with a luscious maple walnut glaze. It’s the perfect fall treat that’s quick to make and sure to impress.

Ingredients

Scale
  • 2 cups (about 3–4 very ripe) Hachiya persimmon pulp
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt (kosher preferred)
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk, at room temperature
  • 1 cup (100g) chopped walnuts or pecans, toasted
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk or heavy cream
  • ¼ teaspoon vanilla extract (optional)
  • ¼ cup (25g) finely chopped walnuts, toasted (for garnish)

Instructions

  1. Prep the Persimmons: Wash persimmons, cut off the green leafy top, and quarter them. Blend in a blender or food processor until smooth. Push the puree through a fine-mesh sieve into a bowl, discarding fibers. Set aside 2 cups of smooth pulp.
  2. Preheat and Prep the Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  3. Toast the Walnuts: Spread 1 cup chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant. Set aside to cool. Finely chop the extra ¼ cup for garnish.
  4. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  5. Cream the Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Scrape down the bowl.
  6. Add the Eggs and Vanilla: Add eggs one at a time, beating well after each. Beat in vanilla extract.
  7. Add the Persimmon Pulp: Add the persimmon pulp and beat on low speed until just combined.
  8. Alternate Adding Dry Ingredients and Buttermilk: With mixer on low, add one-third of the dry ingredients, mixing until just combined. Add half the buttermilk, mixing until combined. Repeat with another third of dry ingredients, remaining buttermilk, and final third of dry ingredients. Mix until just combined; do not overmix.
  9. Fold in the Walnuts: Gently fold the toasted walnuts into the batter with a rubber spatula.
  10. Bake the Bread: Pour batter into prepared pan and spread evenly. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Tent with foil after 45 minutes if browning too quickly.
  11. Cool the Bread: Let cool in the pan on a wire rack for 15-20 minutes. Use parchment sling to lift bread out and transfer to rack to cool completely.
  12. Make the Glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and 2 tablespoons milk or cream until smooth. Add more liquid if needed to reach a pourable consistency.
  13. Glaze and Garnish: Once bread is completely cool, pour glaze over the top, letting it drip down the sides. Immediately sprinkle with finely chopped toasted walnuts.
  14. Set and Serve: Let glaze set for 10-15 minutes before slicing.

Notes

Use very ripe Hachiya persimmons (soft like a water balloon). Push pulp through a sieve for silky texture. Do not overmix the batter. Cool completely before glazing. Bread can be frozen without glaze for up to 3 months.

Nutrition

Keywords: persimmon bread, maple walnut glaze, fall baking, quick bread, Hachiya persimmon, easy recipe

Find it online: https://coracooks.com/best-easy-persimmon-bread-with-maple-walnut-glaze/