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Easy Walnut Persimmon Bread Recipe with Warm Cinnamon

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This moist and tender walnut persimmon bread is packed with warm cinnamon and crunchy walnuts. It’s the perfect fall and winter comfort food, easy to make and sure to convert even the biggest persimmon skeptics.

Ingredients

Scale
  • 2 cups ripe Hachiya persimmon pulp (about 3–4 very soft persimmons)
  • 1 teaspoon lemon juice (optional)
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup persimmon puree
  • ¼ cup (60ml) plain yogurt or buttermilk
  • 1 cup (100g) walnut halves or pieces, toasted and roughly chopped
  • Extra walnut halves for topping (about ¼ cup)
  • 1 tablespoon turbinado sugar for sprinkling (optional)

Instructions

  1. Prepare the Persimmons: If your Hachiya persimmons aren’t jelly-soft yet, give them time. Once they’re ready, cut off the green tops and scoop the flesh into a blender or food mill. Puree until smooth. You should have about 1 cup of puree. Set aside.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving overhang on the long sides.
  3. Toast the Walnuts: Spread the walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes, or until fragrant. Watch them carefully. Let them cool, then roughly chop. Reserve about ¼ cup of whole or half walnuts for topping the bread.
  4. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  5. Mix the Wet Ingredients: In a large bowl, whisk the melted butter with both sugars until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, persimmon puree, and yogurt (or buttermilk).
  6. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently. Stop as soon as you no longer see streaks of flour. A few lumps are fine.
  7. Fold in the Walnuts: Gently fold in the chopped toasted walnuts until they’re evenly distributed throughout the batter.
  8. Fill the Pan and Top: Scrape the batter into the prepared loaf pan and spread it evenly. Arrange the reserved walnut halves on top in a single layer—press them in gently so they stick. Sprinkle with turbinado sugar if using.
  9. Bake: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent loosely with aluminum foil.
  10. Cool and Serve: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely. Wait at least an hour before slicing.

Notes

Don’t rush the persimmons. They need to be jelly-soft to avoid astringency. Measure flour correctly using the spoon-and-level method. Mix until just combined to avoid a tough bread. Rotate the pan halfway through baking for even browning. Let the bread cool completely before slicing for best texture. The bread tastes even better on day two.

Nutrition

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

Find it online: https://coracooks.com/easy-walnut-persimmon-bread-recipe-with-warm-cinnamon/