Persimmons, pumpkin, walnuts and fall spices are the perfect combination in Pumpkin Persimmon Bread. Toast up a big slice of this pumpkin persimmon bread for breakfast or an afternoon snack!
I know. Fall just started, and you’re already sick of pumpkin recipes. But I bet secretly you buy thick slices of pumpkin loaf and wolf it down at your desk when no one is looking.
I may or may not do this in the name of “research” on a regular basis.
It’s OK, really. We’re meant to like pumpkin, especially when the colored leaves start dropping.
As much as I like pumpkin, I also like to change things up and combine pumpkin with other seasonal produce. In this case, persimmons.
fuyu persimmon bread
Now, I know “persimmon” might seem like a scary thing, even if you live in a place where they grow. It’s hard to know what to do with them if you’re unfamiliar, especially if you don’t have the brain-bursting soft variety.
But these little hard ones, the fuyu persimmons, are darn sweet as well. In fact, they’re a good stand-in for apples, if you happen to like baking with apples.
And, like apples, they pair wonderfully with pumpkin in baked goods such as Pumpkin Persimmon Bread.
I find they are easiest to prepare for baking in this Pumpkin Persimmon Bread by slicing off the top, quartering, and then peeling each quarter with a paring knife before dicing. You don’t have to peel them if you don’t want to do the extra work, though!
pumpkin persimmon bread recipe
Some like to put icing on tea breads, but to me that’s just taking things a little too far. Most tea (or “quick”) breads are already quite sweet, and I prefer to let the natural ingredients shine rather than pure sweetness.
You’ll notice that my Pumpkin Persimmon Bread recipe only uses 2/3 cup of sugar, much less than other tea bread recipes.
Walnuts also help balance the sweetness, as the crunchy-yet-creamy nut is a nice contrast to the pumpkin and persimmon. I added nuts to both the batter and the top, resulting in a Pumpkin Persimmon Bread that is studded with hearty flavor, but you can just put the nuts on top or omit them altogether.
Pepitas, pumpkin seeds, are a nice alternative if you don’t like nuts but still want some crunch.
I’m addicted to self-rising flour lately, but if you don’t have it, you can swap in regular flour, and be sure to add 1 1/2 teaspoons baking powder and 3/4 teaspoon salt to your dry ingredients.
more persimmon recipes
You can even use persimmons in cocktails! Try this Persimmon Old Fashioned Cocktail from Nutmeg Nanny.
more pumpkin recipes
For more pumpkin recipes you might like, try Chocolate Pumpkin Bundt Cake (Stetted), Pumpkin Gnocchi (Stetted), Pumpkin Sage Baked Ziti (Oh My Veggies), Pumpkin Snickerdoodles (Dessert for Two), or S’Mores Pumpkin Pie (Love & Olive Oil).
- Preheat oven to 350°F and prepare a loaf pan with nonstick spray or parchment.
- In a small bowl, mix together flour and spices. In a larger bowl, beat together pumpkin, oil, sugar, and eggs. Add flour mixture, a little at a time, until just mixed. Stir in persimmons.
- Chop the walnuts and reserve about 1/4. Fold 3/4 of the walnuts into the batter.
- Pour batter in the prepared pan and scatter the remaining walnut pieces on top.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
To line the pan, I like to use baking paper laid across in two perpendicular strips, as it doesn't require extra oil and makes cleanup easy.
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 246Saturated Fat: 1gCholesterol: 27mgSodium: 12mgCarbohydrates: 32gFiber: 1gSugar: 12gProtein: 4g