Persimmon Quick Bread

Persimmon Quick Bread combines Fuyu persimmons, nuts, raisins and brandy in a  spicy quick bread  loaf perfect for the autumn baking season.
Persimmon Quick Bread

Persimmon Quick Bread

By Sue Lau | Palatable  Pastime

Persimmon Quick Bread is my recipe of the day. It is made  using fuyu persimmons.

There  are two  types of  persimmons-  the fuyu and  hachiya. This  might be  a little  hard  to remember which type you need  except. Fuyu are  the small short ones that look  like tomatoes. Hachiya are  the larger, tall  ones that look  more like  apples. Remember that  fuyu  is the  shorter word and hachiya is  the  larger, longer  word.

The tips  to using  these persimmons are to  always peel  and  remove whatever seeds you  might find. The small fuyu  are ready to use once  they  are a nice  color.  Which  they should be right from  the  store.

The larger hachiya persimmons are not  ready  until they are squishy and overripe (otherwise they are nasty tasting). But  once soft,  they are ready  to  go.

Persimmon Quick Bread

Some fruits are like that. If you ever try the Appalachian  pawpaw fruit (not  papayas) they need  to  be soft as well.

For the most  part I will buy the  small  fuyus because besides being great  as a  puree in  baking,  you can also  use  those  in  salads.

But either  can be  used  in baking at the right  time of ripeness.

Persimmon Quick Bread

Persimmon Quick Bread

This recipe is a cross between James Beard’s persimmon bread and Nancy Reagan’s persimmon pudding. Taking what I liked best from  either of them.

The calvados is  wonderful  and  adds  perfect scent as well as  flavor. The bread  improves over time  in the  fridge wrapped tightly so it should last  all  week.

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Persimmon Quick Bread

Persimmon Quick Bread

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Prep Time 10 minutes
Cook Time 1 hour 22 minutes
Course Bread, Breakfast, Quick Bread
Cuisine American
Servings 8


  • 9x5x3 inch loaf pan


  • 4 fuyu persimmons (peeled, seeds removed and pureed; total just over 1 cup puree)
  • 1-3/4 cups flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup Lyle's golden syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter (cooled)
  • 2 large eggs
  • 1/3 cup apple brandy or calvados
  • 1 cup chopped walnuts
  • 1 cup raisins


  • Preheat oven to 350F.
  • Spray a 9x5x3-inch loaf pan with Baker's Release spray and set aside.
  • Prep persimmons and puree; combine persimmon pulp with golden syrup, vanilla, cooled melted butter and eggs in a small mixing bowl and stir to combine.
  • Separately, mix up the flour, salt, baking soda, sugar, cinnamon and nutmeg.
  • Combine wet and dry ingredients until they are well mixed then fold in the nuts and raisins.
  • Spread the batter in the loaf pan and place pan on another baking sheet to catch potential spillage.
  • Bake the quick bread about 80-85 minutes or until a toothpick can be inserted and removed without wet batter sticking to it.
  • Cool bread in pan 15 minutes, then turn it out and finish cooling on a wire rack.


From the kitchen of
Keyword fuyu persimmons
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Persimmon Quick Bread

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