Persimmon and cinnamon loaf

Name: Persimmon and cinnamon loaf
Total time: 1 h 15 min
Yield: 1 loaf of 25 cm (10 slices)
Ingredients: 250 g flour; 2 tsp baking powder; 1 tsp cinnamon; 1 pinch of salt; 150 g soft brown sugar; 100 g butter, melted; 2 eggs; 250 g purée of very ripe persimmons (2 large fruits); 50 g chopped walnuts (optional)

Updated on 9 October 2026

Makes: 1 loaf of 25 cm (10 slices)
Time: 1 hr 15 min
From: Japanese persimmon

Ingredients

250 g flour
2 tsp baking powder
1 tsp cinnamon
1 pinch of salt
150 g soft brown sugar
100 g butter, melted
2 eggs
250 g purée of very ripe persimmons (2 large fruits)
50 g chopped walnuts (optional)

Method

Preheat the oven to 180 °C. Butter a 25 cm loaf tin and dust it with flour.
Mix the flour, baking powder, cinnamon and salt.
In a large bowl, beat the sugar with the eggs and melted butter, then stir in the persimmon purée.
Fold in the flour mixture in two batches, until no dry flour is visible. Stir in the walnuts.
Spoon the batter into the tin and bake for 45 to 50 minutes. The loaf is done when a skewer comes out clean.
Leave to rest in the tin for 10 minutes, then turn out onto a rack.

Storing: 4 days in an airtight tin. The loaf also freezes well.