Fuyu Persimmon Bread

I’ve never had much of an opinion on Persimmons. I’ve had firm persimmons that taste like cinnamon-tinged apples and squishy persimmons that taste like chalky papaya. That is until I was in Japan and had a belgian waffle with persimmon mascarpone creme and caramelized persimmon. The Japanese treasure persimmons as  a cornerstone of fall cuisine, appearing in breakfast dishes, in drinks and even in meat sauces. When I returned to New York in the middle of October, I saw droves of persimmons in baskets outside grocery stores and at farmer’s markets, and they were cheap. I decided to educate myself on persimmon firmness and found that there are actually two types of Persimmons commonly found in the US: Fuyu and Hachiya. I learned that the source of my indifferent feelings towards persimmons was that I’d probably had an unripe Hachiya or an over ripe Fuyu. I decided to pick up two pounds of Fuyu persimmons to try my hand at using them in a dish. I should have looked for a recipe before I shopped since it turns out the softer Hachiya is better for baking. Alas, I decided to give my Fuyus a chance to shine in James Beard’s persimmon bread recipe. I based my recipe on one from David Leibovitz’ blog but changed a few things and increased the cooking time. The amount of nuts seemed a bit well….nuts, so I reduced that and took out the dried fruit aspect.  I also used a mandolin to shave paper thin slices of persimmon to sit on top and made persimmon muffins since I don’t own two loaf pans.

Looking for other ways to use persimmons? Try my Persimmon Bars or Persimmon Ice Cream.

Persimmon Bread

Makes 1 loaf and 12 muffins

3½ cups sifted flour

1½ teaspoons salt

2 teaspoon baking soda

1 teaspoon ground nutmeg

2½ cups sugar

1 cup melted unsalted butter

4 large eggs, at room temperature, lightly beaten

2/3 cup Jack Daniels whiskey

2 cups persimmon puree (from about 4 Fuyu persimmons)

1 whole persimmon

1 1/2 cups walnuts


1. Butter 1 loaf pan and 1 muffin tin. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

2. Preheat oven to 350 degrees.

3. Sift the first 5 dry ingredients in a large mixing bowl.

4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts. Pour into muffin cups and loaf pan.

5. Using a mandoline, shave the whole persimmon into medallions and arrange in two neat rows on top of the loaf. Place one medallion on each muffin.

5. Bake for 1 hour and remove the muffin tin, cook for an additional 15-20 minutes or until toothpick inserted into the center comes out clean.


If you liked my persimmon bread why not try my persimmon ice cream?

persimmon ice cream

15 thoughts on “Fuyu Persimmon Bread

  1. Just made this tonight – Excellent recipe!!!! I used over-ripe Fuyu persimmons so they were closer in consistency to ripe Hachiya persimmons. Note: Fill the muffins pretty full – almost to the rim – they do not rise much. I did the standard 3/4 full and ended up making 17 “short” muffins instead of 12 full muffins. I put a small piece of sliced persimmon on each muffin – yumm! We have not yet cut into the loaf – but the persimmon slices on top really spread out. I suggest crowding the fresh persimmon on top as the loaf rises and the persimmon slices got really spread out. I suggest a row of slices along the top, and two more rows on either side (over-lapping). Enjoy, this is a great recipe!!!!

    • Hi Mike! I haven’t tested this yet, but I would recommend substituting 2/3 cup unsweetened apple juice OR even apple sauce? You still want the somewhat smoky flavor of the the whiskey so here’s a crazy idea: heat 2/3 cup apple juice on the stove till just barely boiling. Then add a black tea bag (lapsang souchong if you want really smoky) to steep for 5 minutes. Let me know if you try it!
      x Ally Jane

  2. Hi Ally, I’m wondering if you peeled your Fuyus before processing them? The bread looks delicious and the persimmon slices are beautiful on top!

  3. I just made this recipe and it turned out excellent! I did what a previous reviewer suggested and used three rows of persimmon slices on the top of the loaf. They sort of clumped all together on top and there is still a lot of exposed bread on the sides after baking, so next time I might try tucking the slices into the side of the loaf a bit. I used about 1/2 of the nutmeg because I used freshly ground nutmeg and it’s always so much stronger than pre-ground, but now I wish I had used a bit more – maybe 3/4. I’m definitely making this again to use up all of our extra fuyus! Thanks so much!

  4. Thank you so much for this recipe.

    I played around with it a bit:
    I added 1 tsp of Baking Powder so that it would rise more.
    Instead of 2.5 cups of sugar, Used 1/2 c white sugar & 3/4 of brown sugar
    Used Pecans instead of Walnuts because I am from the south;-)
    Added: 1/2 tsp ginger, 1/2 teaspoon of cinnamon.
    Everything else I kept the same.

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