✨ Fall Favorite: Spiced Persimmon Bread Recipe
Each year, as crisp winds begin to rustle through the orchard, we find ourselves returning to this autumn staple: Spiced Persimmon Bread. Moist, richly spiced, and deeply satisfying, this loaf brings out the very best in one of our most treasured fruits.
Persimmons will be available at Dee’s Nutz and Berries in Brodhead, WI, with our anticipated orchard opening in 2028. Want to be the first to know when they’re ready? Sign up for our newsletter or visit our Persimmon page to learn more about the fruit, its benefits, and events like seasonal tastings and farm tours.
Not only is this bread comforting, but persimmons are also naturally sweet and packed with fiber, antioxidants, and vitamin C. Learn more about persimmon nutrition from the USDA.
Whether you’re baking for breakfast, a cozy afternoon treat, or your fall holiday table, this spiced bread brings comfort in every slice.
Spiced Persimmon Bread Recipe
🍊 Ingredients
- 1½ cups ripe persimmon pulp (from soft fruit)
- 1½ tsp baking soda
- 2 cups all-purpose flour
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp fine sea salt
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- ½ cup neutral oil (grapeseed, canola)
- ¼ cup unsalted butter (melted)
- ¼ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- Zest of 1 orange
- Optional: ¾ cup chopped toasted walnuts or pecans
- Optional: ½ cup golden raisins or chopped dates
🥄 Instructions
- Preheat oven to 350°F. Grease a 9×5″ loaf pan and line with parchment.
- In a small bowl, mash persimmon pulp until smooth. Stir in baking soda and let sit for 10 minutes.
- In another bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, and salt.
- In a large bowl, beat eggs with both sugars until light and fluffy.
- Stir in oil, melted butter, yogurt or sour cream, vanilla, and orange zest.
- Add the persimmon mixture to the wet ingredients and stir to combine.
- Fold in the dry ingredients until just combined. Do not overmix.
- Fold in nuts and dried fruit if using.
- Pour into the prepared loaf pan and bake for 55–65 minutes or until a toothpick comes out clean.
- Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
🍁 From the Orchard Tip
This spiced persimmon bread gets even better the next day — the crumb softens, and the spices mellow into the loaf. For a cozy farm-style breakfast, toast a slice and top with cinnamon butter or orange cream cheese. It also freezes beautifully, so consider making a second loaf for future comfort.
More to Savor from the Orchard
- Education & Research
- Harvest & Farm Life
- Preserving & Storage
- Recipes
- Sustainable Farm Living
- Wellness & Herbal Remedies
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