Print

The Best Persimmon Walnut Bread Recipe (Guest Favorite)

persimmon walnut bread - featured image
Print Recipe

This persimmon walnut bread is moist, tender, and packed with roasted persimmon flavor and crunchy toasted walnuts. It’s a guest-favorite recipe that’s surprisingly simple to make and perfect for fall gatherings.

Ingredients

Scale
  • 3 to 4 very ripe Hachiya persimmons (about 1 ½ cups mashed)
  • 1 ¾ cups all-purpose flour (210 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter (1 stick, 113 grams), melted and cooled slightly
  • ¾ cup granulated sugar (150 grams)
  • ¼ cup light brown sugar (50 grams), packed
  • 2 large eggs, room temperature
  • ¼ cup plain Greek yogurt (60 grams)
  • 1 teaspoon vanilla extract
  • 1 cup walnut halves or pieces (120 grams), toasted and roughly chopped
  • ½ cup powdered sugar (60 grams)
  • 1 to 2 tablespoons milk or cream
  • ¼ teaspoon vanilla extract
  • Pinch of cinnamon

Instructions

  1. Preheat oven to 375°F (190°C). Wash persimmons, cut off green calyx, slice in half lengthwise, and place cut-side down on a parchment-lined baking sheet. Roast for 20 to 25 minutes until soft and juices release. Let cool 10 minutes, then scoop flesh from skins and mash to make about 1 ½ cups puree. Set aside to cool completely.
  2. While persimmons roast, spread walnut pieces on a baking sheet or in a dry skillet. Toast in oven or on stovetop for 5 to 7 minutes, shaking halfway, until fragrant. Let cool completely, then roughly chop.
  3. Reduce oven temperature to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper overhanging the long sides.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg for about 15 seconds.
  5. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Whisk in Greek yogurt, vanilla extract, and cooled persimmon puree until smooth and glossy.
  6. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—a few small lumps are fine. Do not overmix. Fold in toasted walnuts until evenly distributed.
  7. Pour batter into prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 55 to 65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after about 40 minutes.
  8. Let bread cool in pan on a wire rack for 15 minutes. Use parchment handles to lift out and transfer to rack to cool completely, about 1 hour.
  9. While cooling, make glaze: whisk together powdered sugar, 1 to 2 tablespoons milk or cream, ¼ teaspoon vanilla extract, and a pinch of cinnamon until smooth. Drizzle over cooled bread. Let glaze set for 10 minutes before slicing.

Notes

For best results, use very ripe Hachiya persimmons that feel like a water balloon. Roasting the persimmons deepens the flavor. Do not overmix the batter. The bread tastes even better on day two. For dairy-free, use melted coconut oil and dairy-free yogurt. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: persimmon bread, walnut bread, fall baking, quick bread, persimmon recipe, holiday bread, brunch recipe

Find it online: https://dinadishes.com/the-best-persimmon-walnut-bread-recipe-guest-favorite/