Persimmon Chocolate Chip Bread is a cozy quick bread that makes the most of ripe, sweet persimmons. The fruit adds moisture, gentle honey-like flavor, and a soft orange tint that pairs beautifully with pockets of melted chocolate in every slice.
This loaf is easy to mix by hand and works well for breakfast, an afternoon snack, or a simple dessert. Warm spices and vanilla round out the flavor, while the tender crumb stays rich without being heavy.
If you have very soft persimmons ready to use, this recipe is a practical and delicious way to turn them into something special. Serve the bread slightly warm or fully cooled, and enjoy it plain or with a little butter alongside coffee or tea.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 60 minutes
- Total time: 90 minutes
- Servings: 10 slices
- Difficulty: Easy
Why You’ll Love It
- It uses ripe persimmons to create a naturally moist and tender loaf.
- Chocolate chips add rich sweetness that balances the delicate fruit flavor.
- The batter comes together with simple pantry ingredients and no mixer.
- It works equally well as a breakfast bread, snack, or casual dessert.
- The loaf slices neatly after cooling and tastes great the next day.
Nutritional Benefits and Adaptable Variations
- Using very ripe persimmons gives the bread a smooth texture and fuller fruit flavor.
- A mix of cinnamon and nutmeg adds warmth without overpowering the persimmon.
- You can use semi-sweet or dark chocolate chips depending on how sweet you want the loaf.
- Chopped toasted walnuts or pecans can be added for extra crunch if desired.
- A light sprinkle of coarse sugar on top before baking gives the crust a subtle sparkle and crisp finish.
Ingredients
- 240 grams ripe persimmon pulp from about 2 large very soft persimmons
- 250 grams all-purpose flour
- 150 grams granulated sugar
- 100 grams light brown sugar
- 8 grams baking soda
- 4 grams ground cinnamon
- 1 gram ground nutmeg
- 3 grams fine salt
- 2 large eggs
- 120 milliliters vegetable oil
- 60 milliliters whole milk
- 5 milliliters vanilla extract
- 170 grams semi-sweet chocolate chips
- 5 grams unsalted butter for greasing the pan
- 10 grams all-purpose flour for dusting the pan
Step-by-Step Instructions
- Preheat the oven to 175°C and position a rack in the center. Grease a 23 x 13 centimeter loaf pan with the butter, dust it lightly with the 10 grams of flour, and tap out any excess.
- Peel the very ripe persimmons if needed, remove any seeds, and mash the flesh until mostly smooth. Measure 240 grams of persimmon pulp and set it aside.
- In a large mixing bowl, whisk together the 250 grams of flour, 150 grams of granulated sugar, 100 grams of brown sugar, baking soda, cinnamon, nutmeg, and salt until evenly combined and free of lumps.
- In a separate bowl, whisk the eggs, vegetable oil, milk, vanilla extract, and persimmon pulp until smooth and well blended.
- Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry streaks remain. Fold in 140 grams of the chocolate chips, reserving 30 grams for the top. Do not overmix or the bread may become dense.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining 30 grams of chocolate chips evenly over the surface.
- Bake for 55 to 60 minutes, or until the loaf is domed, deeply golden, and a skewer inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool the bread in the pan for 15 minutes, then run a knife around the edges and carefully transfer the loaf to a wire rack. Let it cool completely for about 10 minutes more before slicing for cleaner pieces, or serve slightly warm if you prefer softer chocolate pockets.
Tips, Serving Suggestions & Substitutions
- Use very soft, fully ripe persimmons for the smoothest pulp and best sweetness.
- Measure the persimmon pulp after mashing so the moisture level stays accurate.
- Stir the batter only until combined to keep the crumb tender.
- If the top browns too quickly, loosely tent the loaf with foil during the last 15 minutes of baking.
- For the neatest slices, let the bread cool fully before cutting with a serrated knife.
Nutrition Information
| Per Serving | Approximate Amount |
|---|---|
| Calories | 357 kcal |
| Carbohydrates | 50 g |
| Protein | 4 g |
| Fat | 16 g |
| Saturated Fat | 4 g |
| Cholesterol | 40 mg |
| Sodium | 286 mg |
| Fiber | 2 g |
| Sugar | 29 g |
Nutrition is an approximate estimate per serving based on 10 slices. Values can vary depending on the size and sweetness of the persimmons and the specific chocolate chips used.
Storage & Make-Ahead Tips
Store the cooled bread in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate the loaf well wrapped for up to 5 days and bring slices to room temperature before serving.
Freeze individual slices or the whole loaf tightly wrapped for up to 2 months, then thaw at room temperature.
FAQ
1. What kind of persimmons should I use for this bread?
Use very ripe, soft persimmons that can be easily mashed into pulp. They should feel almost jelly-like inside, which helps create the moist texture this bread needs.
2. Can I use frozen persimmon pulp?
Yes, thaw the pulp completely and stir it well before measuring. If it releases extra liquid, mix it back in so the texture stays consistent.
3. Can I make this bread without chocolate chips?
Yes, you can leave them out for a more fruit-forward loaf. The bread will still bake well, though it will be slightly less sweet and rich.
4. Why is my quick bread dense?
Dense texture usually comes from overmixing the batter or using persimmons that are not ripe enough. Stir only until combined and use soft, fully ripe fruit for the best crumb.
5. Can I add nuts to this recipe?
Yes, fold in about 80 grams of chopped toasted walnuts or pecans along with the chocolate chips if you want extra texture and a nuttier flavor.
Final Thoughts
This Persimmon Chocolate Chip Bread is a simple way to turn seasonal fruit into a soft, flavorful loaf with just the right amount of richness. The combination of warm spice, sweet persimmon, and chocolate makes it especially inviting on cool days.
Keep this recipe in mind whenever you have ripe persimmons on the counter and want something easy but a little different. It is dependable, comforting, and perfect for sharing slice by slice.
Persimmon Chocolate Chip Bread
Ingredients
Method
- Preheat the oven to 175°C and position a rack in the center. Grease a 23 x 13 centimeter loaf pan with the butter, dust it lightly with the 10 grams of flour, and tap out any excess.
- Peel the very ripe persimmons if needed, remove any seeds, and mash the flesh until mostly smooth. Measure 240 grams of persimmon pulp and set it aside.
- In a large mixing bowl, whisk together the 250 grams of flour, 150 grams of granulated sugar, 100 grams of brown sugar, baking soda, cinnamon, nutmeg, and salt until evenly combined and free of lumps.
- In a separate bowl, whisk the eggs, vegetable oil, milk, vanilla extract, and persimmon pulp until smooth and well blended.
- Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry streaks remain. Fold in 140 grams of the chocolate chips, reserving 30 grams for the top. Do not overmix or the bread may become dense.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining 30 grams of chocolate chips evenly over the surface.
- Bake for 55 to 60 minutes, or until the loaf is domed, deeply golden, and a skewer inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool the bread in the pan for 15 minutes, then run a knife around the edges and carefully transfer the loaf to a wire rack. Let it cool completely for about 10 minutes more before slicing for cleaner pieces, or serve slightly warm if you prefer softer chocolate pockets.
