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Persimmons are my favorite winter fruit!! They have a delicate, slightly sweet flavor that pairs beautifully with classic warming spices like cinnamon and nutmeg. They’re delicious as a quick snack, in a wintery salad, or in this delicious persimmon loaf!

Let’s Talk Sugar

In this recipe I use three different types of Florida Crystals® sugar! I used Florida Crystals® Organic Raw Cane Sugar and Florida Crystals® Organic Light Brown Raw Cane Sugar for the persimmon loaf and Florida Crystals® Organic Powdered Raw Cane Sugar for the glaze!

Florida Crystals® is perfect for baking because it’s 100% organic, non-GMO, and grown at a sustainable farm in the United States (it’s the only organic cane sugar grown and harvested in the US). I try to always use the highest quality ingredients in my recipes and Florida Crystals® is certainly no exception!

how to choose persimmons

There are two main types of persimmons that you're likely to see at the grocery store come October-January; hachiya and fuyu. Hachiya persimmons are elongated and shaped like a heart or acorn, they are very astringent before they are ripe and personally, I'm just not a fan. You don't want to eat them unless they are extremely soft (almost soupy on the inside).

Fuyu persimmons, however, are shaped like a tomato and have a delicately sweet flavor. They can be eaten when they are still very firm and are still delicious when they soften. I prefer them on the firmer side, especially for this persimmon loaf. I recommend choosing fuyu persimmons that are very firm because then they will last at home for about two weeks if stored in the crisper draw in the fridge. You can eat them with the skin on or peel them if you prefer!

Tips and Tricks

To prepare your loaf pan* so that your loaf slides right out, cut a parchment paper sling slightly smaller than the width of the loaf pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place your parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just lift the persimmon loaf right out!

This persimmon loaf is subtly sweet on its own and perfect for breakfast with a big cup of coffee! But if you’re craving dessert, just drizzle it with the simple icing made with Florida Crystals® Organic Powdered Raw Cane Sugar!

If you make this persimmon loaf, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!

Persimmon Loaf Cake

★★★★★

5 from 1 reviews

Author: Kyleigh Sage
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 slices 1x

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Ingredients

Persimmon Loaf

½ cup unsalted butter, melted
¾ cup Florida Crystals® Organic Raw Cane Sugar
½ cup Florida Crystals® Organic Light Brown Raw Cane Sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
⅔ cup plain full-fat Greek yogurt
1 cup (about 3) Fuyu persimmons, diced

Optional Glaze

½ cup Florida Crystals® Organic Powdered Raw Cane Sugar
¼ teaspoon ground cinnamon
2-3 teaspoons milk

Instructions

Preheat the oven to 375 degrees and line a standard size loaf pan with parchment paper.
In a large bowl, whisk together the melted butter, Florida Crystals® Organic Raw Cane Sugar, and Florida Crystals® Organic Light Brown Raw Cane Sugar. Add in the eggs and vanilla extract and whisk until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Fold half of the dry ingredients into the wet ingredients. Then add in the Greek yogurt and the remaining dry ingredients and mix until combined.
Gently fold in the diced fuyu persimmons.
Pour the batter into your prepared loaf pan and bake for 45-60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to room temperature.
Optional Glaze: In a small bowl, whisk together the Florida Crystals® Organic Powdered Raw Cane Sugar and cinnamon. Add in the milk one teaspoon at a time until your desired consistency is reached.
Pour the glaze over the fully cooled persimmon loaf and top with sliced fuyu persimmons if desired.

Notes

Store covered in the refrigerator for up to 5 days.

Category: Dessert
Method: Baking
Cuisine: American

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