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Spiced Persimmon and Coconut Bread
This moist and flavorful loaf cake combines the delicate sweetness of ripe persimmons with a warming blend of cinnamon, nutmeg, and a hint of orange. Optional toasted coconut adds a delightful crunch and depth of flavor. Perfectly spiced and tender, this cake is a comforting treat for any occasion.
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Servings: 1 standard loaf
Calories: 250kcal
Equipment
- Standard or handheld blender (for the persimmon puree)
- 4½ x 8½ - Inch loaf pan (measured from the top)
- Microplane grater/zester
Ingredients
- 4 large ripe Fuyu persimmons, 3 for the cake, reserve 1 for the topping
- 1 teaspoon baking soda, this is used for the persimmon puree
- 1¼ cups unbleached all-purpose flour
- 1/3 cup (33 g) shredded sweetened coconut, optional (see notes)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 1 teaspoon Diamond Crystal kosher salt, use half the amount if using Morton's
- 1/2 teaspoon baking powder
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (113 g) neutral oil, such as vegetable oil or grapeseed
- 2 large eggs, room temperature
- 1 teaspoon finely grated orange zest
- 1/4 cup (57g) freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 1/4 cup turbinado (aka Sugar in the Raw) or demurara sugar for topping
Instructions
- Preheat the oven and prep the pan: Arrange an oven rack in the center of the oven and heat the oven to 350℉. Coat the bottom and sides of the loaf pan with butter or oil. Line the bottom and two longer sides with a piece of parchment paper, leaving an overhang of an inch or two on each side (like handles). Grease the parchment paper, and sprinkle turbinado sugar inside the pan, shaking it to coat the bottom and sides. Set the pan aside.
- Make the persimmon puree: You will use three of the four persimmons in this step. Prep three persimmons by washing, trimming off the top, peeling, and slicing or dicing, removing seeds if necessary. Transfer to a blender and puree until completely smooth. Measure out 1 cup of puree (256 g) and transfer to a medium bowl. Thoroughly whisk the baking soda into the persimmon and then set aside. This step helps to *thicken* the persimmon mixture. With the fourth persimmon - wash it, trim the top off, and slice it horizontally (the short way), so you have thin slices (1/4 to 1/2 inch thick). Set aside.
- Mix the dry ingredient: In a large bowl, whisk the flour, cinnamon, ginger, cloves, salt, baking powder, and coconut (if using) to combine. Set aside.
- Mix the wet ingredients: Once persimmon mixture has solidified, whisk in the granulated sugar, oil, eggs, orange zest, orange juice, and vanilla until thoroughly combined (there will be bits of persimmon floating around, it will smooth out in the oven).
- Mix the wet ingredient: Make a well in the center of the flour mixture, then add the persimmon mixture to the dry ingredients. Whisking from the center of the bowl outward, incorporating the dry ingredients into the wet just until thoroughly combined and no pockets of flour remain.
- Fill the pan and bake: Scrape the batter into the prepared pan and smooth the top with an offset spatula. Arrange the remaining peeled and cut persimmon slices on the top of the batter, and sprinkle with turbinado sugar. Bake until the cake has risen, the top is firm to the touch, and a cake tester/toothpick comes out clean, approximately 60 to 75 minutes (or internal temperature of 190-200℉). If it starts to brown too quickly, loosely drape a piece of tin foil over the top of the bread.
- Let cool & remove from pan: Once baked, allow the cake to cool in the pan for 20 minutes on a wire rack. To remove, use a pairing knife or a small offset spatula to cut in between the cake and pan along the shorter sides to loosen and use the parchment paper to lift the cake out. Place on a wire rack, and allow to cool completely before slicing. The cake can be stored tightly wrapped in plastic wrap at room temperature for three days. Or, the bread can be stored wrapped in plastic wrap and frozen for up to two weeks. Simply thaw overnight at room temperature prior to serving.
Notes
Adapted from Claire Saffitz' Spiced Persimmon Cake from Dessert Person (pg 45)
- In the original recipe, Claire called for Hachiya persimmons - my grocery store NEVER carries these, so I used Fuyu for the whole recipe and it worked out great. If you happen to have Hachiya persimmon, you can use two of them in the base recipe and top the cake with one Fuyu persimmon.
- To peel a Fuyu persimmon, you can use a sharp vegetable peeler or pairing knife to peel the skin in one continuous piece. You can also cut off the stem and leaf with the tip of the knife.
- The original recipe calls for 1 cup of walnuts or pecan halves, toasting them for 7 to 9 minutes and allowing the to cool. This is a delicious option.
- Do not exceed 1 cup of mix-ins (coconut, nuts, etc.).
- The original recipe called for 2 teaspoons of Chinese five-spice. This can be hard to find in some grocery stores, or you may not have it on hand. The spices I used here offer a lovely blend of flavor, but feel free to use Chinese five-spice!
Nutrition
Calories: 250kcal
Looking for a cozy treat to brighten your day? This Spiced Persimmon and Coconut Bread combines the sweet, delicate flavor of ripe persimmons with warm spices like cinnamon, ginger, and cloves. The result is a moist, tender loaf perfect for breakfast, dessert, or any time you need a comforting bite.
When I first opened Claire Saffitz’s Dessert Person, this recipe jumped out as a “MUST BAKE.” Quick breads are a favorite of mine—they’re easy to make, versatile enough for dessert or breakfast, and reliably delicious (well, except for that one time I destroyed a cranberry loaf).
I’ll admit, I’d never heard of persimmons before this recipe, and I certainly hadn’t seen them in my New Hampshire grocery store.
But one day, I stumbled upon Fuyu persimmons (not the Hachiya the recipe calls for) and decided to give it a try anyway. The result? A gently spiced, citrusy, subtly sweet loaf perfect for dessert (with whipped cream) or breakfast with coffee.
While I tried to remain true to Claire’s recipe, I made a few tweaks to account for personal preference (love coconut with fruit-based breads!) and availability of certain ingredients.
But First… What’s a Persimmon Anyway?
Persimmons are a sweet, honey-like fruit native to East Asia, now grown in various parts of the United States. The two most common varieties are Fuyu and Hachiya.
Fuyu persimmons are short, round, and can be eaten when firm, much like an apple. In contrast, Hachiya persimmons are heart-shaped and should only be consumed when fully ripe and soft due to their astringency when unripe. Ripe persimmons can be enjoyed fresh, dried, or incorporated into recipes like breads and desserts.
Where to Find Persimmons: Welp… I can vouch that Market Basket in northern New Hampshire keeps them near the bananas, mangos, coconuts, and other exotic fruits (yeah, I know bananas aren’t *exotic* but it’s a good reference point if you can’t find them!!). I don’t have a Whole Foods, but I’d imagine you can find them there as well.
Want to learn more? Check out this article.
Why you will love spiced Persimmon and Coconut Bread
- Unique Flavor Combination: The delicate sweetness of persimmons, warm spices, and a hint of citrus create a perfectly balanced and irresistible taste.
- Versatile and Crowd-Pleasing: Serve it as a dessert with whipped cream or enjoy it for breakfast with coffee—this bread fits any occasion.
- Moist and Tender Texture: Thanks to the persimmon puree and oil, every bite is soft, moist, and satisfying.
- Seasonal Appeal: A perfect way to enjoy the unique flavor of persimmons when they’re in season during fall and winter.
- Simple and Rewarding: With quick-bread ease, this recipe delivers impressive results without much effort.
Don’t wait to give this recipe a try—whether you’re new to persimmons or already a fan, this bread is an absolute game-changer. Easy to make, full of flavor, and perfect for any occasion, it’s guaranteed to become a seasonal favorite. Bake it today and see why everyone will be asking for seconds!
Key Ingredients for the Spiced Persimmon and Coconut Bread
- Fuyu Persimmons: The star of the recipe, persimmons bring natural sweetness and moisture to the bread, creating a tender texture and rich flavor.
- All-Purpose Flour: Provides structure to the bread, creating the perfect crumb when combined with the other ingredients.
- Shredded Sweetened Coconut: Adds a delightful crunch and a subtle tropical flavor, giving the bread a unique texture and depth.
- Ground Cinnamon, Cloves, and Ginger: These spices create a warm, cozy flavor profile, perfect for the fall and winter months. They complement the persimmons beautifully.
- Diamond Crystal Kosher Salt: Balances the sweetness and enhances the overall flavor, ensuring that all the spices and flavors shine through.
- Baking Powder and Baking Soda: Both leavening agents work together to help the bread rise, resulting in a light and fluffy texture.
- Granulated Sugar and Light Brown Sugar: These sugars provide sweetness and contribute to the bread’s moistness, with the brown sugar adding a hint of caramel flavor.
- Neutral Oil: Keeps the bread moist and tender, providing richness without altering the flavor.
- Eggs: Help bind the ingredients together, contributing to the bread’s structure and creating a soft, tender crumb.
- Orange Zest: Adds a fresh, citrusy brightness that balances the warmth of the spices and complements the persimmons.
- Fresh Orange Juice: Works with the zest to provide an extra layer of citrus flavor and helps keep the bread moist.
- Vanilla Extract: Enhances the overall flavor profile, rounding out the spices and persimmons with a sweet, aromatic note.
- Turbinado Sugar: Sprinkled on top before baking, this sugar adds a crispy, sweet crust, giving the bread a beautiful finish.
Success Tips to Make the VERY BEST Spiced Persimmon and Coconut Bread
-
Use Fully Ripe Persimmons: Ensure your Fuyu persimmons are soft and fully ripe. This will provide the best sweetness and moisture for the bread, making it tender and flavorful.
-
Mix the Wet Ingredients Well: Whisk the persimmon mixture and wet ingredients thoroughly to ensure everything is evenly combined. This helps create a smooth batter and a consistent texture throughout the loaf.
-
Check for Doneness Early: Start checking the bread around 60 minutes of baking. Insert a toothpick or cake tester – if it comes out clean, your bread is done. Overbaking can dry it out, so keep an eye on it!
FAQ’s and Swaps
- Can I use a different type of persimmon?
Yes! If you can’t find Fuyu persimmons, you can substitute with Hachiya persimmons. Just make sure they’re fully ripe and soft. - Can I add other mix-ins?
Absolutely! You can add up to 1 cup of chopped nuts like walnuts or pecans, or even chocolate chips. Just be careful not to exceed about a half cup in total.
Storing and Freezing Instructions
Let the bread cool until just about room temperature before cutting into it.
Store the cooled persimmon bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to 3 days at room temperature.
Freezer Tip: Wrap it tightly in at least two layers of plastic wrap, wrap that in tin foil. It’ll last about 2 weeks in the freezer. To defrost, simply remove from the freezer the night before.
If you think you’ll want to only defrost a few slices at a time, or part of the bread, you can wrap the pieces individually. This way you don’t have to defrost the whole loaf!
Did you Love this Recipe? If so, you might also like:
The Best Easy Banana Bread – One of my personal favorite quick breads that incorporates fruit!
Moist Pumpkin Bread – A seasonal favorite, but another killer quick bread recipe.
If you loved this Spiced Persimmon and Coconut Cake, don’t forget to leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below! We’d love to hear from you—leave a comment to let us know how you enjoyed it!
Spiced Persimmon and Coconut Bread
This moist and flavorful loaf cake combines the delicate sweetness of ripe persimmons with a warming blend of cinnamon, nutmeg, and a hint of orange. Optional toasted coconut adds a delightful crunch and depth of flavor. Perfectly spiced and tender, this cake is a comforting treat for any occasion.
Print
Pin
Rate
Servings: 1 standard loaf
Calories: 250kcal
Equipment
- Standard or handheld blender (for the persimmon puree)
- 4½ x 8½ - Inch loaf pan (measured from the top)
- Microplane grater/zester
Ingredients
- 4 large ripe Fuyu persimmons, 3 for the cake, reserve 1 for the topping
- 1 teaspoon baking soda, this is used for the persimmon puree
- 1¼ cups unbleached all-purpose flour
- 1/3 cup (33 g) shredded sweetened coconut, optional (see notes)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 1 teaspoon Diamond Crystal kosher salt, use half the amount if using Morton's
- 1/2 teaspoon baking powder
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (113 g) neutral oil, such as vegetable oil or grapeseed
- 2 large eggs, room temperature
- 1 teaspoon finely grated orange zest
- 1/4 cup (57g) freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 1/4 cup turbinado (aka Sugar in the Raw) or demurara sugar for topping
Instructions
- Preheat the oven and prep the pan: Arrange an oven rack in the center of the oven and heat the oven to 350℉. Coat the bottom and sides of the loaf pan with butter or oil. Line the bottom and two longer sides with a piece of parchment paper, leaving an overhang of an inch or two on each side (like handles). Grease the parchment paper, and sprinkle turbinado sugar inside the pan, shaking it to coat the bottom and sides. Set the pan aside.
- Make the persimmon puree: You will use three of the four persimmons in this step. Prep three persimmons by washing, trimming off the top, peeling, and slicing or dicing, removing seeds if necessary. Transfer to a blender and puree until completely smooth. Measure out 1 cup of puree (256 g) and transfer to a medium bowl. Thoroughly whisk the baking soda into the persimmon and then set aside. This step helps to *thicken* the persimmon mixture. With the fourth persimmon - wash it, trim the top off, and slice it horizontally (the short way), so you have thin slices (1/4 to 1/2 inch thick). Set aside.
- Mix the dry ingredient: In a large bowl, whisk the flour, cinnamon, ginger, cloves, salt, baking powder, and coconut (if using) to combine. Set aside.
- Mix the wet ingredients: Once persimmon mixture has solidified, whisk in the granulated sugar, oil, eggs, orange zest, orange juice, and vanilla until thoroughly combined (there will be bits of persimmon floating around, it will smooth out in the oven).
- Mix the wet ingredient: Make a well in the center of the flour mixture, then add the persimmon mixture to the dry ingredients. Whisking from the center of the bowl outward, incorporating the dry ingredients into the wet just until thoroughly combined and no pockets of flour remain.
- Fill the pan and bake: Scrape the batter into the prepared pan and smooth the top with an offset spatula. Arrange the remaining peeled and cut persimmon slices on the top of the batter, and sprinkle with turbinado sugar. Bake until the cake has risen, the top is firm to the touch, and a cake tester/toothpick comes out clean, approximately 60 to 75 minutes (or internal temperature of 190-200℉). If it starts to brown too quickly, loosely drape a piece of tin foil over the top of the bread.
- Let cool & remove from pan: Once baked, allow the cake to cool in the pan for 20 minutes on a wire rack. To remove, use a pairing knife or a small offset spatula to cut in between the cake and pan along the shorter sides to loosen and use the parchment paper to lift the cake out. Place on a wire rack, and allow to cool completely before slicing. The cake can be stored tightly wrapped in plastic wrap at room temperature for three days. Or, the bread can be stored wrapped in plastic wrap and frozen for up to two weeks. Simply thaw overnight at room temperature prior to serving.
Notes
Adapted from Claire Saffitz' Spiced Persimmon Cake from Dessert Person (pg 45)
- In the original recipe, Claire called for Hachiya persimmons - my grocery store NEVER carries these, so I used Fuyu for the whole recipe and it worked out great. If you happen to have Hachiya persimmon, you can use two of them in the base recipe and top the cake with one Fuyu persimmon.
- To peel a Fuyu persimmon, you can use a sharp vegetable peeler or pairing knife to peel the skin in one continuous piece. You can also cut off the stem and leaf with the tip of the knife.
- The original recipe calls for 1 cup of walnuts or pecan halves, toasting them for 7 to 9 minutes and allowing the to cool. This is a delicious option.
- Do not exceed 1 cup of mix-ins (coconut, nuts, etc.).
- The original recipe called for 2 teaspoons of Chinese five-spice. This can be hard to find in some grocery stores, or you may not have it on hand. The spices I used here offer a lovely blend of flavor, but feel free to use Chinese five-spice!
Nutrition
Calories: 250kcal
