Spiced persimmon loaf

Sweet persimmon and warming spices come together beautifully to create this loaf recipe. Serve sliced thickly and slathered with plenty of butter

By Bernadette Hogg
  • 1 hr 15 mins cooking
  • Serves 10, Makes 26 centimetre
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  • 125 gram butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 2 eggs
  • 1 cup persimmon purée (3-4 persimmons)
  • 2 cup flour
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon fresh nutmeg, grated
  • 1/2 teaspoon salt
  • butter, to serve


  • 1
    Preheat oven to 160°C. Line a 26cm loaf tin with baking paper.
  • 2
    Beat butter and sugars until pale and creamy; add eggs one at a time, beating well after each.
  • 3
    Mix in the persimmon and then sift in combined flour, baking powder, cinnamon, ginger, nutmeg and salt. Lightly mix to combine.
  • 4
    Spoon batter into the prepared loaf tin.
  • 5
    Bake for 30 minutes, then increase the heat to 175°C and bake a further 20 minutes, or until a skewer inserted comes out clean. Cover with a piece of foil if the loaf starts to colour too much on top.
  • 6
    Sit for 5 minutes in the tin, then turn out onto a wire rack to cool.
  • 7
    Slice to serve and spread with butter, if you like.


  • To purée persimmons, roughly chop the fruit, remove leaves and then pulse in a blender until smooth. PER SERVE: Energy: 293kcal, 1226kj Protein: 5g Fat: 11g Saturated fat: 7g Cholesterol: 65mg Carbohydrate: 43g Fibre: 2g Sodium: 577mg