Persimmon Bread Recipe

Recipe of the Month: Persimmon Bread Recipe

Recipe of the MonthINGREDIENTS

  • 1 ¾ cup flour
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • 1 ¼ cup sugar
  • ½ cup unsalted butter (melted and cooled to room temperature)
  • 4 large room temperature eggs beaten lightly
  • 1/3 cup Irish whiskey or cognac or good bourbon
  • 1 cup persimmon pure (from 4-5 squishy ripe persimmons)
  • 1 1/2 cup pecan pieces (toasted)
  • 1 cup medjool dates, pitted and chopped


  • Preheat oven to 350
  • Prepare a loaf pan, (I spread coconut oil on bottom and sides and then dust with flour – you can use butter)
  • Core the persimmons, scoop out the insides and puree in the blender
  • Sift or mix first 5 ingredients in a large mixing bowl
  • Make a well in the center of the dry ingredients add butter, eggs, liquor, persimmon puree, dates, and nuts
  • Mix to combine and pour into prepared pan
  • Bake for 1 hour or until toothpick inserted in the center comes out clean
  • Let cool before turning out of pan and slicing the bread


Wrap well to keep at room temperature (if it doesn’t disappear the first day!)

Adapted from James Beard recipe

Posted in Recipe of the Month.