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Persimmon Quick Bread

Prep Time 10 mins
Cook Time 1 hr 22 mins
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 palatablepastime.com
Keyword fuyu persimmons