If you’re looking for the best persimmon bread recipes or Hachiya persimmon recipes in general, you’ll love this classic spiced persimmon bread. 

An overhead photo of persimmon bread in a gold loaft pan on a wire cooling rack.

Every fall through winter our trees are full of both Fuyu and Hachiya persimmons. While the Fuyus end up as snacks or on salads, soft Hachiya’s end up in baked goods like Persimmon Cookies and this quickbread. 

My grandmother used to love eating very ripe persimmons right out of the skin and baking with them. I discovered this recipe for Grandma’s Persimmon Bread in her recipe box. The recipe was originally from the cookbook, San Francisco a la Carte, by the Junior League of San Francisco, published in 1979. 

Persimmon bread is a delicious autumn treat that combines the sweetness of persimmons with the warm spices of cinnamon and nutmeg. The end result is a moist, flavorful bread that’s perfect for breakfast or dessert.


A Hachiya persimmon on a branch.

Persimmons are a delicious fruit that can be enjoyed all year round. However, they are at their peak during the fall and winter months. Persimmons can be eaten raw or cooked, and are a great addition to both sweet and savory dishes. If you find yourself with an abundance of Hachiya persimmons, make this bread! You might also try making Hoshigaki (dried persimmons). 

When making persimmon bread, it is important to use very ripe Hachiya persimmons. Hachiya persimmons are the most popular type of persimmon. They’re large, round, and shaped like an acorn. Hachiya persimmons are used for baking and cooking because they’re very moist and have a sweet, delicate flavor. This is the longer type of persimmon that is eaten soft. When ripe, the persimmons will be very deep orange in color and very soft and squishy. 

A small white bowl filled with Hachiya persimmon pulp or puree on a marble counter.

The puree called for in the recipe doesn’t need any blending, it’s that soft. Any extra Hachiya persimmon pulp can be eaten plain or stirred into yogurt or smoothies.

To get the pulp out of a Hachiya persimmon, first, it must be very soft and squishy to the touch. Cut the persimmon in half and scoop out the flesh, discarding the skin. 


Bowls filled with all the ingredients to make homemade persimmon bread on a marble counter.

This is a classic persimmon bread recipe made with traditional ingredients. 

  • Persimmon pulp. Persimmon pulp/puree is the star of this bread. Be sure to use the very ripe pulp from a few Hachiya persimmons.
  • Raisins & brandy. Brandy plumps up the raisins so that they are nice and juicy rather than dry in this bread. 
  • Dark brown sugar. You can use any brown sugar, but dark is traditional and creates a rich flavor and color. 
  • White sugar. A little bit of white sugar also adds moisture and texture. 
  • Oil. Oil adds moisture. Vegetable oil is called for in the original recipe but you could use melted coconut oil if that is what you have. You can also use melted and cooled butter if you prefer. 
  • Eggs. Eggs are essential to creating the right texture in quickbreads. I haven’t tested a vegan version of this recipe, but you will love our Vegan Banana Bread and Vegan Pumpkin Bread recipes. 
  • All Purpose Flour. I haven’t tested this with a gluten-free flour blend. 
  • Baking soda. This is our leavening ingredient. 
  • Spices. Cinnamon, nutmeg, and ginger are essential for a flavorful persimmon bread. 
  • Salt. Just a little salt balances the flavor. 
  • Walnuts. Nuts add great texture to quickbreads like this one. Feel free to use pecans instead of walnuts if you prefer. 


Walnuts and raisins are stirred into persimmon bread batter in a glass bowl on a marble countertop.

This recipe makes 1 (8 1/2-inch) loaf of persimmon bread. However, the original recipe said to use 2 (7-inch) loaves. You could also use mini loaf pans for gifting. I have used this loaf pan from Williams-Sonoma here. 

  • The first step is to preheat your oven and prepare your loaf pan by coating it with cooking spray for baking or with butter and flour. 
  • Next, you’ll plump up your raisins in some brandy to rehydrate them. 
  • In a large mixing bowl, you’ll beat together the wet ingredients which include the persimmon pulp/puree, oil, sugars, and eggs. 
  • To ensure the dry ingredients are well combined, it’s best to sift them together in another bowl. However, I usually just whisk them together. 
  • Like most other quickbreads, the dry ingredients are added to the wet ingredients and then the mix-ins are added. 
  • Now you’re ready to pour your batter into your loaf pan (or pans if using smaller) and bake! 
Sliced persimmon bread with raisins and walnuts on a wooden cutting board on a white countertop with a persimmon in the background.



Persimmons have a sweet earthy taste that is perfect for baking. Persimmon bread has a texture similar to pumpkin or banana nut bread. It’s sweet but not overly so, with warm spices like cinnamon, nutmeg, and ginger. It’s filled with juicy raisins and crunchy nuts for a wonderful texture experience. 


Quickbreads can be stored at room temperature for a few days or refrigerator for up to 5 days. To store persimmon bread in the refrigerator, wrap it in plastic wrap or place them in an airtight container.


Yes, you can freeze persimmon bread for up to two months for the best flavor. To freeze, let your persimmon bread cool to room temperature. Then wrap in plastic wrap and another layer of foil or a freezer bag. 

To thaw, leave the persimmon bread at room temperature overnight. 


This persimmon bread recipe has traditional ingredients like walnuts and raisins. Feel free to substitute pecans and different dried fruits. I think this would be delicious with fresh cranberries as well. 

I have not tested gluten-free or vegan versions of this recipe as I wanted to honor my grandmother’s traditional recipe. It should work just fine with a cup-for-cup gluten-free all-purpose baking flour if needed. 

Yield: 1 (8½-inch) loaf

Grandma's Persimmon Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

This is my grandma's traditional persimmon bread made with Hachiaya persimmon pulp, brown sugar, and warm spices. Feel free to double the recipe for two large loaves or 4 small loaves.

Sliced persimmon bread with raisins and walnuts on a wooden cutting board.


  • 1/2 cup seedless raisins
  • 1/3 cup brandy, cognac, or bourbon
  • 1 cup dark brown sugar, packed
  • 1/4 cup white sugar
  • 1 cup ripe persimmon pulp (about 2 large, very squishy Hachiaya persimmons)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped walnuts
  • butter and flour for the pan


  1. Preheat the oven to 350°F. Lightly butter and flour an 8 ½-inch loaf pan.
  2. In a small bowl, pour the brandy over the raisins and set aside to plump. Rasins soak in a small bowl of brandy.
  3. In a large mixing bowl, whisk together both of the sugars with the persimmon pulp and oil. Persimmon pulp, sugars, and oil are whisked together in a glass bowl.
  4. Beat in the eggs, one at a time, until well combined. An egg is added to wet ingredients for persimmon bread.
  5. Sift together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Add this dry mixture to the wet mixture and stir until well combined. Dry ingredients are added to wet ingredients to make persimmon bread.
  6. Fold in the raisins and walnuts. Walnuts and raisins are stirred into persimmon bread batter.
  7. Pour the persimmon bread batter into the prepared loaf pan. Persimmon bread batter in a loaf pan just before baking.
  8. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Freshly baked persimmon bread in a bold loaf pan on a cooling rack.
  9. Cool on a wire rack.
  10. Slice and serve for breakfast, tea, snack, or dessert.
Nutrition Information:
Serving Size: 1 slice
Amount Per Serving: Calories: 210