Brown Butter Persimmon Bread

Our fuyu persimmon tree was bursting with fruit this season, we had so much fruit that we started giving them away to family and friends and pureeing the persimmons so that it wouldn't go bad and freeze. Since there was so much persimmon puree that we have 3 vacuumed-seals bags in the freezer that will last us until the Fall, we recipe tested various versions of this recipe until I got it right. There’s something grounding about baking with fruit you didn’t plan for—fruit that shows up all at once and demands to be shared, preserved, and loved.

Why you’ll love this recipe

• Made with fresh or frozen persimmon purée

• Rich, nutty flavor from brown butter

• Soft, moist crumb thanks to persimmons and Greek yogurt

• Not overly sweet — perfect for breakfast or snacking

• A great way to use up seasonal fall fruit

Persimmon 101

This recipe uses fuyu persimmons, which are squat, round, and sweet even when firm. Unlike hachiya persimmons, fuyus are non-astringent, making them ideal for baking. When puréed, they have a texture similar to pumpkin or banana, adding moisture and natural sweetness to baked goods.

Tip: If you’re freezing persimmon purée, thaw it completely and stir well before using.

Brown Butter Persimmon Bread

Ingredients:

• 1 cup fuyu persimmons, puréed

• 2 eggs 

• 3/4 cup sugar 

• 1 stick browned butter, cooled (1/2 cup)

• 1/2 tablespoon vanilla 

• 2 tablespoons plain Greek yogurt

• 1.5 cups all purpose flour 

• 1 tsp ground cinnamon 

• 1 tsp baking soda

• 1 tsp sugar & spice mix (optional) 

  
  

*Optional spice note: I used a sugar & spice blend from Perfectly Seasoned, a small business based in San Francisco. Supporting local spice makers is one of my favorite ways to elevate simple recipes.

Ingredients Swaps

• No Greek yogurt? Use sour cream or dairy-free yogurt

• Want less sugar? Swap ¼ cup sugar for maple syrup

• Spice swap: Cardamom or nutmeg work beautifully

• Add-ins: Chopped walnuts, dark chocolate, or orange zest

Directions:

Preheat oven to 350°F.

1. Make the persimmon purée

Cut off the tops of the persimmons, quarter them, and blend until smooth. Measure out 1 cup and set aside.

2. Brown the butter

In a saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and smells nutty, about 5 minutes. Watch closely to avoid burning. Remove from heat and let cool.

3. Mix the wet ingredients

In a large bowl, whisk together the eggs and sugar until well combined. Add the cooled brown butter, vanilla, Greek yogurt, and persimmon purée. Mix until smooth.

4. Combine the dry ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, sugar & spice mix (if using), and salt.

5. Make the batter

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. Bake

Lightly oil a loaf pan with a neutral oil (I used avocado oil). Pour the batter into the pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean.

Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips:

• No Greek yogurt? Substitute sour cream or a dairy-free yogurt.

• Lower sugar: Replace 1/4 cup of sugar with maple syrup.

• Add-ins: Chopped walnuts, dark chocolate chunks, or orange zest pair beautifully with persimmon.

• Spice swap: Cardamom or nutmeg work well if you don’t have a spice blend.

If you’re looking for a cozy fall baking project or a way to use up extra persimmons, this Brown Butter Persimmon Bread is a perfect place to start. If you'd like to see a video tutorial, check out my Instagram @sabores.with.steph — and if you make it, leave a comment below or tag me on I I’d love to see your version. Happy baking!