Name: Spiced Hachiya Persimmon Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 Loaves

James Beard Style Spiced Hachiya Persimmon Bread

When acorn-shaped Hachiya persimmons turn incredibly soft and translucent, they become the star ingredient for one of the finest quick breads in existence. This classic recipe, inspired by James Beard, uses the sweet, jelly-like pulp to create a dark, moist, and richly spiced loaf that rivals any pumpkin bread. It’s an elegant tea loaf packed with walnuts and raisins, often finished with a hint of bourbon or brandy for deep, complex flavor.

Why This Recipe Works

Hachiya persimmon pulp is naturally high in pectin and sugar, which gives this bread a unique, custard-like moisture that stays fresh for days. The baking soda reacts with the fruit’s acidity to create a deep mahogany crumb. Toasted walnuts provide a savory crunch that balances the sweetness, while cinnamon and nutmeg highlight the fruit’s subtle apricot-honey notes.

Spiced Persimmon Tea Loaf

Prep Time: 20 Minutes Bake Time: 60 Minutes Makes: 2 Loaves

A moist, dark quick bread loaded with spices, nuts, and ripe persimmon pulp.

Dry Ingredients:

3½ cups all-purpose flour
2 tsp baking soda
1½ tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
2½ cups granulated sugar (or half brown sugar)

Wet Ingredients:

1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
⅔ cup bourbon, brandy, or water
2 cups Hachiya persimmon pulp (from about 3-4 very ripe fruits)
2 tsp vanilla extract

Mix-ins:

2 cups walnuts or pecans, chopped and toasted
1½ cups raisins or dried cranberries (optional)

Step-by-Step Instructions:

Prepare the Pulp:

Ensure Hachiya persimmons are jelly-soft (they should feel like water balloons).
Scoop out the flesh, discarding skins and seeds. Mash or puree until you have 2 cups.

Mix the Batter:

Preheat oven to 350°F (175°C). Butter and flour two 9×5 inch loaf pans.
In a large bowl, sift together flour, baking soda, salt, nutmeg, cinnamon, and sugar.
Make a well in the center. Add melted butter, beaten eggs, bourbon (or water), vanilla, and persimmon puree.
Stir gradually with a wooden spoon until just blended. Do not overmix.
Fold in the nuts and raisins.

Bake:

Divide batter evenly between the two pans.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Ripening Tip: If your Hachiyas are hard, place them in a paper bag with an apple or banana for a few days, or freeze them solid and thaw to force softening (though natural ripening tastes best).

Expert Tips for Success

The Right Persimmon

You must use Hachiya persimmons (the acorn-shaped ones) for this recipe. Fuyu persimmons (the squat, tomato-shaped ones) are eaten firm and won’t provide the necessary moisture or puree texture. The Hachiyas must be extremely ripe—almost liquid inside—to avoid an astringent, chalky mouthfeel.

Liquor vs. Water

The original James Beard recipe calls for cognac or bourbon. The alcohol bakes out, leaving behind a warm, woody flavor that complements the nutmeg. If you prefer to avoid alcohol, water or orange juice works perfectly fine, though the flavor profile will be slightly brighter and less “dark.”

Storage & Variations

Storage

This bread tastes even better the next day as the moisture redistributes. Wrap tightly in plastic wrap and store at room temperature for up to 4 days, or refrigerate for a week. It freezes exceptionally well for up to 3 months.

Variations

Muffins: Bake in a muffin tin for 20-25 minutes.
Chocolate Chip: Swap raisins for dark chocolate chips for a decadent twist.
Orange Glaze: Top cooled loaves with a simple glaze of powdered sugar and fresh orange juice.