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Cozy Persimmon Bread: Easy Cinnamon Walnut Loaf

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A warm, spiced, and faintly sweet quick bread made with ripe Hachiya persimmons, cinnamon, and toasted walnuts. Perfect for cozy evenings, this moist and tender loaf is easy to make and tastes like autumn in every slice.

Ingredients

Scale
  • 2 medium ripe Hachiya persimmons (about 1 cup or 240g pulp)
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon fine sea salt
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) chopped walnuts, toasted
  • 1 tablespoon turbinado sugar (for topping, optional)
  • 2 tablespoons additional chopped walnuts (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease thoroughly.
  2. Prepare the persimmons: Wash and cut off the tops of the very soft Hachiya persimmons. Scoop the pulp into a bowl (about 1 cup/240g). Mash with a fork until smooth. Set aside.
  3. Toast the walnuts (if not already done): Spread chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Let cool completely.
  4. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until evenly combined.
  5. Combine wet ingredients: In a separate medium bowl, whisk together persimmon pulp, oil, eggs, and vanilla until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Gently fold with a wooden spoon or spatula until just combined (a few streaks of flour are okay). Do not overmix.
  7. Fold in walnuts: Gently fold in the toasted walnuts, reserving a small handful for topping if desired.
  8. Pour batter into prepared pan and spread evenly. Sprinkle reserved walnuts and turbinado sugar on top if using.
  9. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  10. Cool in pan for 10 minutes, then lift out using parchment and transfer to a wire rack. Cool completely (at least 1 hour) before slicing.

Notes

Hachiya persimmons must be very soft (almost jelly-like) for best results. Do not use Fuyu persimmons unless roasted first. Toasting walnuts enhances flavor. Let bread cool completely before slicing to avoid crumbling. Bread is even better on day two as flavors meld.

Nutrition

Keywords: persimmon bread, cinnamon walnut loaf, easy quick bread, fall baking, cozy bread, persimmon recipe, dairy-free bread

Find it online: https://bakebelle.com/cozy-persimmon-bread-easy-cinnamon-walnut-loaf/