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Best Easy Persimmon Walnut Bread with Cinnamon

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This quick persimmon walnut bread with cinnamon is forgiving, fast, and uses the whole persimmon — peel, seeds, and all. The walnuts add crunch, the cinnamon warms everything up, and the bread stays moist for days.

Ingredients

Scale
  • 2 to 3 large ripe Hachiya persimmons (about 1 cup mashed)
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • ¾ cup (90g) chopped walnuts
  • 1 tablespoon turbinado sugar (for topping, optional)
  • 2 tablespoons extra chopped walnuts (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray or line it with parchment paper, leaving about two inches hanging over the long sides.
  2. Prepare the persimmons: Wash them well, cut off the green stem and any hard bits, then cut into quarters. Mash with a fork until mostly smooth (some small chunks and seeds are fine). You should have about 1 cup of mashed persimmon.
  3. Mix the wet ingredients: In a large bowl, whisk together the mashed persimmon, vegetable oil, eggs, and vanilla extract until combined and slightly frothy.
  4. Mix the dry ingredients: In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until evenly distributed.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently, just until no streaks of flour remain (10-12 strokes). Fold in the chopped walnuts.
  6. Fill the pan: Pour the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a couple times to release air bubbles. Sprinkle turbinado sugar and extra walnuts on top if using.
  7. Bake: Place on the middle rack and bake for 45 to 55 minutes. Start checking at 45 minutes — a toothpick inserted in the center should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
  8. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment handles (or run a knife around the edges and turn it out) and cool completely on the rack before slicing.

Notes

Don’t overmix the batter; lumps are fine. Use Hachiya persimmons that are very soft (like a water balloon). Toast walnuts before adding for best flavor. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on day two.

Nutrition

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

Find it online: https://dinadishes.com/best-easy-persimmon-walnut-bread-with-cinnamon/