For the best flavor, use Hachiya persimmons that are very ripe and soft. The pulp should be almost jelly-like. To plump the raisins, soak them in warm water for 15-20 minutes, then drain well before using. Toasting the walnuts enhances their flavor and adds a pleasant crunch. This bread is even better the next day, as the flavors have had time to meld. Store the cooled bread in an airtight container at room temperature for up to 3 days.
Augustine Ondricka
Jun 26, 2025My family loved this recipe, it's a perfect fall treat!
Osvaldo Kemmer
Apr 10, 2025I've made this persimmon bread twice now, and it's always a hit. The instructions are clear and easy to follow.
Myrtice Parisianbrekke
Apr 26, 2024This recipe is amazing! The bread came out so moist and flavorful. I added a pinch of nutmeg to the batter, and it was perfect.