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Easy Kid-Approved Persimmon Bread with Walnuts

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This persimmon bread with walnuts and cinnamon started as a happy accident but has become a family favorite. It’s incredibly moist, naturally sweetened by ripe persimmons, and topped with a crunchy walnut-cinnamon streusel.

Ingredients

Scale
  • 2 cups persimmon pulp (from about 3–4 very ripe Hachiya persimmons)
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon melted butter

Instructions

  1. Prep your persimmons: Cut off the leafy top of very ripe Hachiya persimmons and scoop out the soft flesh. Discard any black seeds or tough fibers. Mash the pulp with a fork until smooth (you should have about 2 cups). Set aside.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate medium bowl, whisk together persimmon pulp, sugar, oil, eggs, and vanilla extract until smooth.
  5. In a small bowl, combine chopped walnuts, brown sugar, cinnamon, and melted butter. Stir until walnuts are evenly coated. Set aside.
  6. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula or wooden spoon just until no streaks of flour remain (a few lumps are fine). Do not overmix.
  7. Pour batter into the prepared loaf pan and spread evenly. Sprinkle the walnut-cinnamon topping over the batter, pressing gently so it sticks.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  9. Let bread cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Use very ripe Hachiya persimmons (mushy-soft) for best results; underripe ones will be bitter. Toast walnuts before using for deeper flavor. Room temperature eggs help the batter come together smoothly. Let the bread cool completely before slicing to avoid a gummy texture. The flavors deepen after a day or two.

Nutrition

Keywords: persimmon bread, persimmon recipe, easy persimmon bread, kid-friendly persimmon bread, persimmon walnut bread, fall baking, quick bread

Find it online: https://platebelle.com/easy-kid-approved-persimmon-bread-with-walnuts/