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Best Easy Persimmon Bread with Walnuts and Zest

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A moist, tender persimmon bread with bright orange zest and crunchy walnuts. This accidental recipe turned family favorite is perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 2 large or 3 medium ripe Hachiya persimmons (yielding 1 cup pulp)
  • 1 ¾ cups all-purpose flour (220g)
  • ¾ cup granulated sugar (150g)
  • ½ cup unsalted butter (1 stick), melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 tablespoon orange zest (from 1 large orange)
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts (85g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg, freshly grated if possible

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease parchment.
  2. Wash persimmons, cut off stems and leaves. Quarter and remove any seeds. Puree in a food processor or blender until smooth. Set aside (should yield about 1 cup).
  3. Spread chopped walnuts on a small baking sheet. Toast in preheated oven for 5-7 minutes until fragrant and lightly golden. Cool completely.
  4. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  5. In a separate medium bowl, whisk together melted butter, sugar, eggs, persimmon puree, orange zest, orange juice, and vanilla until smooth.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Fold in cooled toasted walnuts.
  8. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  9. Bake for 50-60 minutes, until top is golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil for last 10-15 minutes.
  10. Cool in pan on a rack for 15 minutes. Use parchment overhang to lift bread out and transfer to rack. Cool completely before slicing (about 1 hour).

Notes

Use only fully ripe Hachiya persimmons (soft as a water balloon). Do not overmix batter. Toast walnuts for best flavor. Let bread cool completely for clean slices. Bread tastes even better the next day.

Nutrition

Keywords: persimmon bread, persimmon recipe, quick bread, fall baking, persimmon walnut bread, orange zest bread

Find it online: https://goldensimmer.com/best-easy-persimmon-bread-with-walnuts-and-zest/