The James Beard Persimmon Bread Recipe is famous for its rich flavor, moist texture, and warm spices.
This classic quick bread uses ripe persimmons, nuts and a touch of brandy for deep, cozy flavor.
It slices beautifully and tastes even better the next day. You can serve it for breakfast, dessert or with coffee — it always feels special.
This recipe is simple yet elegant, just like James Beard’s cooking style. It’s a wonderful way to use seasonal persimmons and fill your home with warm holiday aromas. Let’s learn how to make James Beard Persimmon Bread step by step.
When I First Tried James Beard Persimmon Bread
The first time I baked this bread was during fall when persimmons were everywhere. The smell of cinnamon and warm fruit filled the house as it baked.
The first slice was moist, sweet and perfect with butter. Since then, this has become my favorite fall and winter recipe to share with family and friends.
Recipe Card Info
- Recipe Name: James Beard Persimmon Bread
- Servings: 2 loaves (about 16 slices)
- Prep Time: 15 mins
- Cook Time: 1 hr 15 mins
- Total Time: 1 hr 30 mins
- Course: Breakfast / Dessert
- Cuisine: American
- Calories: 320 kcal per slice
Equipment List
- Two 9×5-inch loaf pans
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Oven
Ingredients You Need for James Beard Persimmon Bread
- 2 cups persimmon pulp (very ripe Hachiya persimmons)
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 tsp baking soda
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup raisins or dates (optional)
- 2/3 cup brandy or bourbon (optional but traditional)
Step-by-Step Guide
1. Prepare the Pans and Oven
Preheat oven to 350°F (175°C). Grease two 9×5 loaf pans.
2. Make the Persimmon Base
Scoop pulp from ripe persimmons. Mix the pulp with baking soda in a small bowl. The mixture will thicken — this is normal.
3. Mix Wet Ingredients
In a large bowl, whisk sugar, oil, eggs, and the persimmon mixture until smooth.
4. Add the Dry Ingredients
Add flour, salt, cinnamon, and nutmeg. Stir gently until combined. Do not overmix.
5. Add Nuts and Fruits
Fold in chopped nuts, raisins, or dates. Add brandy or bourbon if using.
6. Fill the Pans
Divide batter evenly between the two loaf pans.
7. Bake the Bread
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve
Let the loaves cool for 15 minutes in the pan before removing. Slice once completely cool.
Recipe Tips
- Use very ripe persimmons — soft like pudding.
- Don’t skip the baking soda step; it thickens the pulp perfectly.
- Let the bread rest overnight for deeper flavor.
- Add chocolate chips for a fun twist.
- Use brown sugar for richer color and flavor.
Nutrition Information
| Nutrient | Amount (per slice) |
|---|---|
| Calories | 320 kcal |
| Protein | 4g |
| Fat | 14g |
| Carbohydrates | 45g |
| Sugar | 30g |
| Fiber | 2g |
| Sodium | 260mg |
Serving Suggestions
- Serve warm with butter or cream cheese.
- Pair with coffee, tea or hot chocolate.
- Toast slices lightly for breakfast.
- Add whipped cream for a dessert-style treat.
Storage and Reheating Tips
- Room temperature: Store in an airtight container for 3–4 days.
- Refrigerate: Up to 1 week.
- Freeze: Wrap in plastic and foil; freeze up to 3 months.
- Reheat: Warm slices in the microwave for 10–15 seconds.
FAQs about James Beard Persimmon Bread Recipe
1. What type of persimmons should I use?
Use Hachiya persimmons — they must be soft and ripe.
2. Can I leave out the brandy?
Yes, the bread still tastes amazing without alcohol.
3. Why does the persimmon pulp thicken?
Baking soda reacts with the fruit and naturally thickens it.
4. Can I use Fuyu persimmons?
Only if pureed very well, but Hachiya works best.
5. Can I bake this into muffins?
Yes! Bake at 350°F for 20–22 minutes.
Conclusion
This James Beard Persimmon Bread Recipe is a warm, classic and comforting loaf that brings out the best of seasonal fruit.
It’s moist, flavorful and perfect for sharing. Whether you enjoy it for breakfast or dessert, this timeless recipe will become a family tradition in your home too. Enjoy a slice of rich, fragrant persimmon bread today!
Extra Wonderful Recipes
- Fanny Farmer Banana Bread Recipe
- Amish Cinnamon Bread Recipe
- Shortnin Bread Recipe
- Ina Garten Shortbread Cookies Recipe
James Beard Persimmon Bread Recipe
Ingredients
- 2 cups persimmon pulp very ripe Hachiya persimmons
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 tsp baking soda
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup chopped nuts walnuts or pecans
- 1 cup raisins or dates optional
- 2/3 cup brandy or bourbon optional but traditional
Instructions
Prepare the Pans and Oven
- Preheat oven to 350°F (175°C). Grease two 9×5 loaf pans.
Make the Persimmon Base
- Scoop pulp from ripe persimmons. Mix the pulp with baking soda in a small bowl. The mixture will thicken — this is normal.
Mix Wet Ingredients
- In a large bowl, whisk sugar, oil, eggs, and the persimmon mixture until smooth.
Add the Dry Ingredients
- Add flour, salt, cinnamon, and nutmeg. Stir gently until combined. Do not overmix.
Add Nuts and Fruits
- Fold in chopped nuts, raisins, or dates. Add brandy or bourbon if using.
Fill the Pans
- Divide batter evenly between the two loaf pans.
Bake the Bread
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
- Let the loaves cool for 15 minutes in the pan before removing. Slice once completely cool.
Notes
- Use very ripe persimmons — soft like pudding.
- Don’t skip the baking soda step; it thickens the pulp perfectly.
- Let the bread rest overnight for deeper flavor.
- Add chocolate chips for a fun twist.
- Use brown sugar for richer color and flavor.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
