Persimmon Bread with Coconut Oil Recipe

Introduction

Persimmon bread is a moist, flavorful treat perfect for autumn or anytime you want a cozy baked good. Made with ripe Fuyu persimmons and enriched with coconut oil, it offers a subtle sweetness and tender crumb. This recipe is simple to follow and yields a delicious loaf that’s great for breakfast or dessert.

Ingredients

• 2 cups grated Fuyu persimmon (about 3 medium, ripe but firm)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs (room temperature)
• 3/4 cup sugar
• 1/2 cup melted coconut oil (not hot)
• 1/2 cup plain Greek yogurt

Instructions

1. Step 1: Preheat your oven to 350°F. Grease a standard loaf pan with cooking spray and line the bottom with parchment paper, then set aside.
2. Step 2: Remove stems from the persimmons and grate them on the coarse side of a box grater. Measure out 2 cups, lightly packed.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, beat the room temperature eggs and sugar on high with an electric hand mixer for about 3 minutes until thick and pale. Add the melted coconut oil and beat for one more minute.
5. Step 5: Add half of the flour mixture to the egg mixture and stir just until combined. Then, stir in the Greek yogurt. Add the remaining flour mixture and gently fold in the grated persimmon using a rubber spatula, being careful not to overmix.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool on a wire rack before slicing and serving.

Tips & Variations

• Use ripe but firm Fuyu persimmons for the best texture; softer persimmons may make the batter too wet.
• Swap Greek yogurt for sour cream or buttermilk for a slightly different tang and moisture level.
• Add 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• For a nutty crunch, fold in 1/2 cup chopped walnuts or pecans before baking.

Storage

Store the persimmon bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze slices for up to 3 months. Reheat slices in a toaster or microwave before serving for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of persimmons?

Fuyu persimmons are recommended because they’re firm and easy to grate. Hachiya persimmons can be used if very ripe and soft, but they may make the batter wetter and alter the texture.

Is it necessary to use coconut oil?

Coconut oil adds a subtle flavor and moistness, but you can substitute an equal amount of neutral oil like vegetable or canola oil if preferred.

Persimmon Bread with Coconut Oil Recipe

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★★★★★

4.6 from 104 reviews

• Author: Harper
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Persimmon Bread with Coconut Oil is a moist and flavorful quick bread featuring ripe Fuyu persimmons, enriched with Greek yogurt and coconut oil for a tender crumb. Perfect for breakfast or an afternoon snack, this recipe balances natural sweetness and subtle tropical notes without overpowering the delicate fruit flavor.

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Ingredients

Scale 1x2x3x

Fruit

• 2 cups grated Fuyu persimmon (about 3 medium, ripe but firm)

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 2 large eggs (room temperature)
• 3/4 cup sugar
• 1/2 cup melted coconut oil (cooled, not hot)
• 1/2 cup plain Greek yogurt

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Instructions

1. Prep: Preheat your oven to 350°F (175°C). Grease a standard loaf pan with cooking spray, line the bottom with parchment paper, and set aside to prevent sticking.
2. Grate Persimmon: Select ripe but firm Fuyu persimmons. Remove the stems and grate the fruit using the coarse side of a box grater. Measure 2 cups, lightly packed, for the recipe. No need to peel the persimmons.
3. Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly mixed. Set aside.
4. Beat Eggs and Sugar: In a large bowl, beat the room temperature eggs and sugar on high speed using a handheld electric mixer for about 3 minutes until the mixture is thick and pale.
5. Add Coconut Oil: Pour in the melted, cooled coconut oil and beat for an additional minute to incorporate fully into the egg and sugar mixture.
6. Mix Batter: Add half of the flour mixture to the wet ingredients, mixing gently just until combined. Stir in the Greek yogurt, then add the rest of the flour mixture, being careful not to overmix to keep the bread tender.
7. Fold in Persimmon: Using a rubber spatula, gently fold in the grated persimmon until the batter is evenly blended without overworking it.
8. Bake: Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool before slicing. Enjoy your moist and flavorful persimmon bread!

Notes

• Using room temperature eggs helps the batter blend more smoothly and gives better volume.
• Do not overmix the batter once the flour is added to avoid a dense bread.
• Make sure the coconut oil is melted but not hot to prevent cooking the eggs prematurely.
• Fuyu persimmons are preferred because of their firm texture, which grates nicely.
• Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
• This bread freezes well; slice and wrap portions for easy thawing and serving later.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Persimmon Bread, Coconut Oil Bread, Quick Bread, Fall Baking, Greek Yogurt Bread, Moist Bread, Fruit Bread