Hey y’all! If you’re searching for a cozy, moist quick bread that brims with fall flavors, you have to try this Persimmon Bread with Nutmeg and Clove. This recipe combines sweet, ripe persimmons with the warming spices of nutmeg and clove, resulting in a beautifully aromatic loaf that’s perfect for breakfast, brunch, or a comforting afternoon snack. Whether you’re baking for the holidays or just want to treat yourself, this bread is bound to become a seasonal favorite. Let’s get cooking!
Why You’ll Love This Persimmon Bread with Nutmeg and Clove
- Super moist crumb and rich flavor thanks to ripe persimmons and warm spices.
- Quick and easy to make—no mixer required!
- Perfect for holiday gatherings or cozy mornings with coffee.
- Customizable with nuts, dried fruit, or a sweet glaze.
- Wonderful way to use up extra persimmons in the fall and winter months.
Ingredients for Persimmon Bread with Nutmeg and Clove
- 1 cup persimmon pulp (from about 2 very ripe Hachiya persimmons)
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil (or melted unsalted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
How to Make Persimmon Bread with Nutmeg and Clove
Prep Your Ingredients
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
- Cut the tops off the ripe persimmons, scoop out the flesh, and puree until smooth. Measure out 1 cup.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the persimmon pulp, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well-combined.
Combine the Dry Ingredients
- In a separate bowl, sift together the flour, baking soda, baking powder, nutmeg, clove, cinnamon, and salt.
Bring It All Together
- Gently fold the dry ingredients into the wet mixture just until no flour streaks remain.
- If using, fold in the chopped nuts and dried fruit.
Bake and Cool
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes for Perfect Persimmon Bread with Nutmeg and Clove
- If your persimmons are underripe, freeze them overnight to soften and reduce astringency (learn more about persimmons here).
- Don’t overmix the batter—stir just until combined for a tender texture.
- You can swap out nuts for chocolate chips for a sweeter touch.
Variations on Persimmon Bread with Nutmeg and Clove
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend.
- Vegan: Swap eggs with flax eggs and use plant-based oil.
- Extra-Spiced: Add ¼ teaspoon ground ginger or cardamom for additional warmth.
Required Equipment for This Recipe
- 9x5-inch loaf pan
- Mixing bowls
- Wire whisk and spatula
- Measuring cups and spoons
- Parchment paper
Storage Instructions for Persimmon Bread with Nutmeg and Clove
- Wrap cooled bread tightly in plastic wrap or store in an airtight container.
- It stays fresh at room temperature for up to 3 days or refrigerated for up to 1 week.
- For longer storage, slice and freeze for up to 3 months. Thaw at room temperature or gently warm in the oven.
Serving and Pairing Suggestions for Persimmon Bread with Nutmeg and Clove
- Enjoy warm with a pat of butter or cream cheese.
- Pair with hot coffee, chai tea, or a glass of cold milk.
- Top slices with a drizzle of honey or a sprinkle of powdered sugar for extra indulgence.
Pro Tips for the Best Persimmon Bread with Nutmeg and Clove
- Use only fully ripe Hachiya persimmons—they should be very soft and jelly-like (read more here).
- Let the bread cool completely before slicing to avoid crumbling.
- For a glossy finish, brush the top of your loaf with a little warm honey right after baking (baking quick bread tips).
FAQ – Persimmon Bread with Nutmeg and Clove
- Can I use Fuyu persimmons instead of Hachiya?
- Fuyu persimmons are firmer and less sweet, so stick with very ripe Hachiya persimmons for best results.
- How do I know when my persimmons are ripe enough?
- Hachiya persimmons should feel extremely soft—almost like a water balloon—before using in this bread.
- Can I make muffins instead of a loaf?
- Yes! Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 20–25 minutes.
Prep time: 15 minutes
Bake time: 55–65 minutes
Total time: 1 hour 15 minutes
Yield: 1 loaf (about 10 slices)
Ingredients
- 1 ½ cups ripe persimmon pulp
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
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2In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, and clove.
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3In a large bowl, combine the persimmon pulp, sugar, melted butter, eggs, and vanilla extract. Mix until smooth.
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4Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped walnuts if using.
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5Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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