When I first stumbled upon James Beard’s recipe for persimmon bread, I knew I had to try it. Persimmons have this unique, honey-like sweetness that transforms a simple loaf into something special.

The process of turning the vibrant, squishy fruit into a warm, spiced bread filled my kitchen with the most incredible aroma.

This recipe, adapted from the legendary cookbook Beard on Bread, is more than just a set of instructions; it’s an experience. The result is a wonderfully moist, flavorful loaf that feels both rustic and refined.

Ingredients for Persimmon Bread

This recipe brings together classic baking staples with the unique flavor of persimmons, creating a rich and aromatic loaf. Using high-quality ingredients will ensure the best possible texture and taste.

3 1/2 cups sifted all-purpose flour: Sifting the flour is key to a light, tender crumb. It helps aerate the flour and ensures it mixes evenly with the other ingredients.
1 1/2 teaspoons salt: Salt enhances all the other flavors in the bread, balancing the sweetness and adding depth.
2 teaspoons baking soda: This is our leavening agent, which reacts with the persimmon puree to give the bread its rise.
1 teaspoon ground nutmeg: Nutmeg provides a warm, spicy note that pairs perfectly with the sweet persimmon.
2 to 2 1/2 cups sugar: The recipe allows for flexibility. Use the higher amount for a sweeter, moister bread, or the lower amount for a less sweet version.
1 cup melted unsalted butter, cooled: Melted butter adds richness and moisture. Make sure it’s cooled so it doesn’t scramble the eggs.
4 large eggs, at room temperature: Room temperature eggs mix more easily into the batter, creating a more uniform texture.
2/3 cup Cognac or bourbon: The alcohol adds a complex flavor that deepens the taste of the fruit and spices. Bourbon offers a slightly sweeter, oaky flavor.
2 cups persimmon puree: This is the star ingredient. Use very ripe, squishy-soft Hachiya persimmons for the best flavor and natural sweetness.
2 cups walnuts or pecans, toasted and chopped: Toasting the nuts before adding them brings out their earthy flavor and adds a delightful crunch.
2 cups raisins or other diced dried fruits: Raisins add texture and pockets of sweetness. You can also use dried apricots, cranberries, or dates.

Note: This recipe makes two standard loaf pans, providing enough to serve a crowd or to save one for later.

Variations

One of the best things about this recipe is how easily you can adapt it. Here are a few ideas to customize your persimmon bread.

Dairy-Free Option: To make this bread dairy-free, simply substitute the unsalted butter with an equal amount of melted coconut oil or a high-quality plant-based butter. The result will be just as moist and delicious.
Sugar-Free Alternative: For a lower-sugar version, you can replace the granulated sugar with a cup-for-cup sugar substitute designed for baking, such as erythritol or a monk fruit blend. Keep in mind this may slightly alter the final texture.
Flavor-Enhancing Add-ins: Get creative with your additions. Consider adding a cup of chocolate chips for a decadent twist. Spices like cinnamon, ginger, or allspice can also be added along with the nutmeg to create a more complex flavor profile. A teaspoon of vanilla extract can also enhance the overall sweetness.

Cooking Time

Planning your baking time is simple with this straightforward recipe.

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour and 20 minutes

Equipment You Need

You don’t need any fancy gadgets for this recipe, just some basic baking tools.

Two 9×5 inch loaf pans: These will be the molds for your two beautiful loaves of bread.
Parchment paper: Use this to line the bottom of the pans to prevent the bread from sticking.
Large mixing bowl: This is for combining your dry ingredients before mixing in the wet.
Whisk or sifter: To sift the dry ingredients together, ensuring a light and even texture.
Spatula or wooden spoon: For mixing the batter until just combined.
Toothpick or cake tester: To check if the bread is perfectly baked all the way through.

How to Make James Beard’s Persimmon Bread

This recipe is surprisingly simple to put together. The key is to mix the ingredients without overworking the batter, which keeps the bread tender. The process is straightforward and results in a consistently delicious loaf every time.

Step 1: Prepare Your Pans and Oven

First, preheat your oven to 350°F (180°C). Grease two 9×5 inch loaf pans with butter. Then, line the bottom of each pan with a piece of parchment paper to ensure the bread releases easily after baking.

Step 2: Sift the Dry Ingredients

In a large mixing bowl, sift together the flour, salt, baking soda, ground nutmeg, and sugar. Sifting helps to break up any clumps and aerates the mixture. This step is crucial for achieving a light, tender crumb in your final bread.

Step 3: Combine the Wet and Dry Ingredients

Make a well in the center of your dry ingredients. Pour in the cooled melted butter, lightly beaten eggs, cognac or bourbon, and the persimmon puree. Stir gently from the center outwards until the ingredients are just combined, being careful not to overmix.

Step 4: Add Nuts and Fruit

Gently fold in the toasted nuts and dried fruit using a spatula. Mix just until they are evenly distributed throughout the batter. Overmixing at this stage can lead to a tough bread, so a light hand is best.

Step 5: Bake the Bread

Divide the batter evenly between the two prepared loaf pans. Place them in the preheated oven and bake for about one hour. The bread is done when a toothpick inserted into the center comes out clean.

Additional Tips for Making this Recipe Better

Over the years, I’ve picked up a few tricks that take this already fantastic recipe to the next level.

Let the Batter Rest: I’ve found that letting the batter sit for about 15-20 minutes before pouring it into the pans allows the flour to fully hydrate. This seems to result in an even moister bread.
Use Overripe Persimmons: Don’t be afraid of persimmons that look almost too ripe. The squishier and more jelly-like the Hachiya persimmons are, the sweeter and more flavorful your puree will be. This is where all the magic comes from.
Toast Your Spices: For a deeper flavor, I like to gently toast the ground nutmeg in a dry pan for about 30 seconds before adding it to the flour. The heat releases the aromatic oils and makes the spice even more fragrant.
Don’t Skip the Alcohol: While you can substitute it, I really believe the cognac or bourbon is essential. It adds a warmth and complexity that you can’t get from tea or juice. If you are concerned about the alcohol, remember that most of it bakes off, leaving just the flavor behind.

How to Serve James Beard’s Persimmon Bread

This bread is delicious on its own, but a little extra touch can make it feel like a special occasion. Once the loaves have cooled completely, you can serve slices warm or at room temperature. For a simple and elegant presentation, a dollop of crème fraîche or a light dusting of powdered sugar on top looks beautiful.

You can also toast a slice and spread it with a generous amount of salted butter for a perfect afternoon snack. If you’re feeling indulgent, a scoop of vanilla ice cream next to a warm slice makes for an incredible dessert.

Nutritional Information

Here is an approximate nutritional breakdown per serving. Please note that these values can vary based on the specific ingredients you use.

Calories: Approximately 350-400 kcal
Protein: 5g
Carbohydrates: 55g
Fat: 15g

Make Ahead and Storage

This recipe is perfect for making ahead, as the flavor actually improves over time.

Proper storage is key to keeping your persimmon bread fresh. Once it has cooled completely, wrap each loaf tightly in plastic wrap or aluminum foil. It will keep at room temperature for up to a week.

For longer storage, this bread freezes exceptionally well. Wrap the cooled loaves in plastic wrap and then in a layer of foil before placing them in the freezer. They will stay fresh for up to three months.

To reheat, you can thaw a frozen loaf overnight at room temperature. If you prefer it warm, simply place a slice in the toaster or microwave for a few seconds until heated through.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this classic persimmon bread recipe.

Incredibly Moist and Flavorful: The persimmon puree and melted butter create a bread that is exceptionally moist and stays fresh for days. The combination of sweet fruit and warm spices is simply irresistible.
Easy to Make: Despite its sophisticated flavor, this recipe is very straightforward. It’s a simple “wet-into-dry” mixing method that even beginner bakers can master with ease.
Perfect for Gifting: Since the recipe makes two loaves, you have one to keep and one to share. A beautifully wrapped loaf of persimmon bread makes a thoughtful and delicious gift for holidays, housewarmings, or just because.
Wonderfully Versatile: You can enjoy this bread for breakfast, as a snack with tea or coffee, or as a simple dessert. It’s also highly customizable with different nuts, dried fruits, and spices.