clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
an overhead view of sliced bread

Healthy Persimmon Bread

  • Author: Anne
  • Prep Time: 20
  • Cook Time: 55 to 60 minutes
  • Total Time: 41 minute
  • Yield: 12 slices 1x


This an adapted version of Persimmon Bread inspired by Melissa’s Produce. 



  • 1/2 cup unsalted butter softened
  • 1 cup coconut sugar 
  • 1/2 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon baking soda
  • 1/2 teaspoon sea salt
  • 2 cups persimmon pulp made from about 3 to 4 persimmons
  • 1 cup dried cranberries
  • 1/2 cup chopped walnuts


  1. Preheat the oven to 350 degrees
  2. Prepare the persimmon pulp: remove the skin and chip it into small pieces.
  3. Use a paper towel or pastry brush to lightly coat the baking pan with oil or melted butter
  4. Cream the butter and sugar in a large mixing bowl using a stand mixer or a hand mixer
  5. Add the 2 eggs and 1/2 teaspoon of  vanilla, and mix until blended
  6. Add the flour, baking soda, salt, and cinnamon to the mixture and mix well
  7. Stir in the persimmon pulp, 1 cup dried cranberries, and 1/2 cup nuts one ingredient at a time
  8. Turn the batter into a loaf pan and bake for 50  to 55 minutes until a toothpick inserted in the center comes out clean.
  • Category: Bread
  • Method: oven
  • Cuisine: American

Keywords: persimmon bread, persimmon bread recipe, persimmon