Alright, flavor adventurers! Quinn from Cuba Queen here, and I’m about to drop a bombshell on your taste buds: my ridiculously delicious persimmon bread recipe. I’m talking a moist, flavorful loaf that’s so good, it’ll make you want to slap yo’ mama (but don’t actually do that, just make the bread!). I’ve been playing around with this recipe for ages, trying to get the perfect balance of sweet, spicy, and that unique persimmon tang. And let me tell you, this version? This is it. It’s the persimmon bread recipe that will convert even the biggest persimmon skeptics.

The first time I tried something similar to this persimmon bread recipe, I was at a little cafe in Miami, and the aroma alone almost knocked me off my feet. It was like a warm hug with a spicy kick. I knew right then and there I had to create my own Cuba Queen version – bolder, more flavorful, and totally unforgettable. This isn’t your grandma’s bland fruitcake (no offense, grandma!). This is a flavor explosion, a symphony of sweet and spice that embodies everything Cuba Queen stands for. Get ready, because this persimmon bread recipe is about to become your new obsession!

INGREDIENTS You Need

Here is what you need for this unforgettable fall treat:

2 cups all-purpose flour: The foundation! Use a good quality one for the best results.
1 teaspoon baking soda: This gives the persimmon bread that beautiful lift.
1/2 teaspoon ground cinnamon: Adds warmth and depth.
1/4 teaspoon ground nutmeg: A little nutmeg is my secret weapon for a cozy, comforting flavor.
1/4 teaspoon ground cloves: Don’t skip the cloves! They add a subtle spice that complements the persimmon perfectly.
1/2 teaspoon salt: Balances the sweetness.
1 cup granulated sugar: For that classic sweetness.
1/2 cup packed brown sugar: Adds a molasses-y richness that elevates the whole thing.
1/2 cup (1 stick) unsalted butter, softened: Make sure it’s actually softened for smooth mixing.
2 large eggs: Binds everything together and adds moisture.
1 teaspoon vanilla extract: Enhances all the other flavors.
1 cup persimmon pulp (from about 2-3 ripe Hachiya persimmons): The star of the show! See my notes below on how to prep the persimmons.
1/2 cup chopped walnuts or pecans (optional): Adds a delightful crunch.

The secret to an epic persimmon bread recipe is using ripe Hachiya persimmons. They should be so soft that you can practically drink them through a straw. If they’re firm, they’re not ready! You’ll find the best spices for this persimmon bread recipe at your local spice shop or the international aisle of your grocery store.

STEP-BY-STEP INSTRUCTIONS

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is crucial – we don’t want any sticking situations! While your oven heats, check out this maple banana bread recipe if you are looking for more inspiration.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures that the baking soda and spices are evenly distributed throughout the persimmon loaf recipe. Don’t stress – your persimmon bread recipe is going to be incredible.
In a separate bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. I’m talking light-as-a-cloud fluffy! This usually takes about 3-5 minutes with an electric mixer.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Add the dry ingredients to the wet ingredients gradually, mixing until *just* combined. Be careful not to overmix – that can lead to a tough loaf. Pro tip for persimmon bread recipe perfection: alternate adding the dry ingredients with the persimmon pulp, beginning and ending with the dry ingredients.
Stir in the persimmon pulp until everything is evenly moistened. Then, fold in the chopped nuts (if using).
Pour the batter into the prepared loaf pan and spread evenly. This is where your persimmon bread recipe transforms into pure magic!
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, this persimmon bread recipe takes exactly 55 minutes to get that perfect golden brown color.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Here’s where most people mess up their persimmon bread recipe – patience! Don’t cut into it while it’s still hot, or it will be crumbly.

While your persimmon bread recipe is working its magic, grab your camera – this is Instagram gold!

PRESENTATION

This persimmon bread recipe absolutely slays at dinner parties! Slice it thick and serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. People absolutely lose their minds when I serve this persimmon bread recipe at Thanksgiving or Christmas! The warm spices and sweet persimmon are the perfect complement to all the other holiday flavors.

For an Instagram-worthy presentation, dust the top with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk. You can find inspiration at The Best Persimmon Bread Recipe – Proportional Plate for additional ways to serve this amazing bread. This persimmon bread recipe would look great with a simple glaze.

Leftovers? Slice them up and make French toast! The persimmon bread recipe makes for the most decadent, flavorful French toast you’ve ever had. For a bold pairing, try serving this persimmon bread recipe with a strong cup of Cuban coffee. The bitterness of the coffee balances the sweetness of the bread perfectly. Looking for a seasonal variation? Try adding dried cranberries or chopped crystallized ginger to the batter for a festive twist.

FAQs

Q: Can I use Fuyu persimmons for this persimmon bread recipe?

A: While Hachiya persimmons are ideal, you *can* use Fuyu persimmons if they are very ripe and soft. However, keep in mind that Fuyu persimmons have a different texture and flavor than Hachiya persimmons, so the resulting bread may be slightly different. Check out Persimmon Bread Recipe – NatashasKitchen.com for more insights on using different types of persimmons.

Q: What if I don’t have brown sugar?

A: You can substitute brown sugar with granulated sugar, but the bread will be slightly less moist and flavorful. If you want to mimic the molasses flavor of brown sugar, add a tablespoon of molasses to the granulated sugar before creaming it with the butter.

Q: How do I know when my persimmon bread recipe is perfectly done?

A: The best way to tell if your persimmon bread recipe is done is to insert a wooden skewer into the center. If it comes out clean or with just a few moist crumbs attached, it’s ready! If it comes out with wet batter, bake it for a few more minutes and check again.

Q: Can I make this persimmon bread recipe spicier?

A: Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce to the batter for a spicy kick. You can also increase the amount of cinnamon, nutmeg, or cloves to your liking. I’ve even experimented with adding a touch of allspice for an extra layer of warmth.

Q: What if I don’t have nuts?

A: No problem! The nuts are optional. You can leave them out altogether or substitute them with chocolate chips, dried fruit, or even a sprinkle of oats on top.

Q: How do I store this persimmon bread?

A: Store your easy persimmon bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly and freeze it for up to 2 months.

Q: Can I make muffins instead of a loaf?

A: Yes! This persimmon bread recipe works great for muffins. Just reduce the baking time to about 18-20 minutes.

CONCLUSION

This persimmon bread recipe isn’t just about baking a loaf of bread; it’s about creating an experience, a flavor adventure that will transport you to a warm, cozy place. It represents everything Cuba Queen stands for: bold flavors, unapologetic indulgence, and the joy of sharing delicious food with loved ones. You can also find additional tips from James Beard’s Amazing Persimmon Bread Recipe – David Lebovitz. For a really sophisticated flavor, serve it with a bit of goat cheese.

Here are a few persimmon bread recipe Power Tips:

Use super ripe Hachiya persimmons. Seriously, the riper, the better!
Don’t overmix the batter. This will result in a tough loaf.
Let the bread cool completely before slicing. Patience is key!

I’ve created and loved a few variations on this persimmon bread recipe, including one with cardamom and ginger, another with chocolate chips and pecans, and a spiced version with a hint of cayenne pepper. The spiced version always gets the biggest reactions! I have all the confidence in the world that you’re going to absolutely nail this persimmon bread recipe. Don’t be afraid to experiment and make it your own. And most importantly, have fun! Now get in the kitchen and start creating some flavor memories! And hey, if this persimmon bread recipe reminds you of another flavor explosion, you NEED to try my homemade olive garden breadsticks.

Don’t forget to share your creations with me! Tag me on social media and let me know how your persimmon bread recipe turned out. Let’s spread the flavor love! ✨🔥🌮 If this recipe rocks your world, you NEED to try the vegetarian chili with cornbread. For more bold flavor adventures, check out Cuba Queen!

persimmon bread recipe

Print Recipe

This moist and flavorful persimmon bread is perfect for a cozy breakfast or a delightful afternoon treat. The natural sweetness of the persimmons shines through in every slice!

Author: Quinn
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Yield: 1 loaf
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup persimmon pulp (from about 4 ripe Hachiya persimmons)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, combine the sugar, oil, and eggs. Beat until well combined.
Add the persimmon pulp to the wet ingredients and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chopped nuts, if using.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra touch of flavor, drizzle a simple glaze made with powdered sugar and milk over the cooled bread.