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Need Cozy? Bake this Persimmon Bread!

Persimmon Bread

I don’t know if you can tell but we’re really fired up it’s cozy season and we’re so excited to share this Persimmon Bread recipe. Persimmons are that special fruit that is only in season for a handful of months and can be used for so much! Purchasing persimmons this season and not sure what to do other than bake this bread? Click here for so many more Persimmon recipes! And here is another tantalizing Persimmon bread recipe!

This recipe calls for delicious Fuyu Persimmons and Thompson Season Seedless Raisins and a cream cheese frosting to take it from good to really, really good!

Before you start, pour yourself a warm cup of cozy, put on your comfiest pjs and socks, queue up some delightful music, and, now, let’s bake!

Persimmon Bread

A cozy bread recipe to cure those Persimmon cravings!
5 from 1 vote
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert
Cuisine American
Servings 16 Servings
Calories 455 kcal


  • Stand Mixer
  • 2 Loaf Pans - 9x5
  • Food Processor


  • 1/2 cup butter
  • 2 cups granulated sugar
  • 2 eggs each well beaten
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 1/4 tsp Canela (cinnamon sticks) ground or you can use already ground cinnamon
  • 4 tsp baking soda
  • 1/2 tsp salt
  • 2 cups Sweet Pumpkin Persimmons pulp about 3-4 ripe. If you don't have Sweet Pumpkin persimmons on hand, any persimmon will do
  • 1 1/2 cups Flame seedless raisins or Thompson season seedless raisins
  • 1/2 cup walnuts or pecans chopped and toasted
  • Vegetable Spray non-stick

Cream Cheese Frosting

  • 1 cup powdered sugar
  • 1/2 cup cream cheese
  • 1/2 cup butter at room temperature


  • Preheat oven to 350 degrees
  • Generously spray loaf pans (standard 9x5) with non-stick spray
  • In large bowl of electric mixer, cream butter and sugar until smooth
  • Add eggs and vanilla; mix until well blended
  • Add dry ingredients to butter mixture, mix until blended
  • Add persimmon pulp; mix until blended
  • Add raisins and nuts; mix until blended
  • Spoon ½ of the mixture in each pan, smooth tops to make even, using the back of a large spoon
  • Bake in preheated oven, until toothpick inserted in center comes out clean, about 45 - 55 minutes

Cream Cheese Frosting

  • In a food processor fitted with a metal blade, process all ingredients until smooth. Spread on top of cooled loafs


  • If persimmon pulp is chunky, mash with fork


Serving: 16servingsCalories: 455kcalCarbohydrates: 66gProtein: 7gFat: 20gSaturated Fat: 10gCholesterol: 151mgSodium: 518mgPotassium: 288mgFiber: 2gSugar: 33gVitamin A: 614IUVitamin C: 20mgCalcium: 47mgIron: 3mg
Keyword bread, dessert, persimmon
Tried this recipe?Let us know how it was!



1 Comment

  1. 5 stars
    Thank you for posting this recipe! It was delicious with the cream cheese frosting! I saved some of the nuts to sprinkle on we the frosting and tried different ways to apply the frosting.

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