Persimmon Swirl Bread

This Persimmon Swirl Bread is a fun way to change up your regular loaf of bread. Naturally honey sweet, persimmon is the star in this yeasted bread as it's used in the dough and as a filling.

What are persimmons?

Persimmons are an orange-coloured fruit with a green leafy stalk and a glossy skin.

Unripe persimmons have a chalky, astringent, bitter taste.

There are 2 main types of persimmon: astringent and non-astringent.

Astringent persimmons include the Hachiya type, which is a heart-shaped persimmon and has a high level of tannins (which produce that chalky, bitter taste) if not fully ripened. 

My personal favourite type is the Fuyu, which are similar in shape to tomatoes, with a squat form.

Fuyu persimmons are less astringent and can be eaten while not fully ripe. They are not free from tannins, but fuyu persimmons can be consumed while the fruit is still firm. 

Why this recipe works

When you've got extra persimmons during the winter season, you can easily use them in this delicious swirl bread.

Adding pureed persimmon to the dough not only keeps the bread soft, but it adds natural sweetness as well.

The leftover persimmon puree is rolled up into the dough, creating a beautiful swirl.

I found that cooking down the persimmon puree helps prevent too much moisture in the loaf, which can be too much of a good thing.

There's only a few ingredients in this bread.

Ingredients you'll need

Persimmon puree

• ripe persimmon: for this recipe, I used the fuyu type, which is a non-astringent persimmon; the riper the persimmon the sweeter its taste. You can choose to remove the skin or leave it in; I left the skin on since we're pureeing it
• granulated sugar: adds a touch of sweetness; you can leave it out if your persimmons are very sweet
• lemon juice: just a bit to counteract the sweetness

Dough:

• cooked persimmon puree: (from above) adds moisture and persimmon flavour to the dough
• warm milk: to dissolve the yeast
• granulated sugar: adds a touch of sweetness to the dough
• active dry yeast
• all-purpose flour: or bread flour
• large egg
• sea salt: balances the flavour
• vegetable oil: or melted butter

Filling

• the leftover persimmon puree 

How to make it

Make the persimmon puree:

Wash the persimmon and remove the leafy stalk on the top.

Cut into pieces and place into a high-powered blender.

Blend until it's a smooth puree.

Transfer the puree to a small saucepan and add sugar and lemon juice.

Heat the persimmon puree until thickened, and is no longer runny.

Make the dough:

Transfer 85ml of the persimmon puree to a stand mixer bowl.

In a small bowl, combine warmed milk with sugar and yeast. Give it a stir and let the yeast activate.

Add flour, egg, salt and oil to the stand mixer bowl.

Once the yeast mixture is active, add the yeast to the flour mixture.

Knead the dough until it becomes shiny and smooth.

Transfer the dough to a lightly greased bowl and cover with a damp cloth or plastic wrap. Let it rest in a warm location until doubled in size.

Note: the dough may take a little longer to rise due to the persimmon puree that has been added.

Once the dough has doubled in size, deflate and roll it out into a rectangle about 8" wide and 16" long.

Smear the remaining persimmon puree over the surface of the dough.

Starting from one end (short end), begin rolling up the dough (like a cinnamon roll). Seal the seam and place seam-side down in a parchment-lined 8" by 4" loaf pan.

Cover with plastic wrap and let it rise until it reaches over the top edge of the pan.

Preheat oven to 350F.

Bake the bread at 350F for 35-40 minutes. 

Remove from oven and let cool on a wire rack. 

Cool completely before slicing. 

How to store & serve

Store the Persimmon Swirl Bread in an airtight container at room temperature for up to 3 days.

It's best to slice the bread just prior to serving, to retain its softness.

Sliced Persimmon Swirl Bread can be stored in the freezer for up to 1 month.

You can reheat the bread by microwaving it for 20-30 seconds, until soft and warm.

Alternatively, this Persimmon Swirl Bread is great lightly toasted with some butter.

Other recipes you may like

Be sure to check out these recipes:

Hojicha Matcha Swirl Bread

Ube Marble Bread

Matcha Shokupan (Japanese Milk Bread)

Chocolate Banana Bread

Pumpkin Bread With Pumpkin Spice Icing

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 3 votes

Persimmon Swirl Bread

This Persimmon Swirl Bread is a fun way to change up your regular loaf of bread. Naturally honey sweet, persimmon is the star in this yeasted bread as it's used in the dough and as a filling.

Prep Time30 mins

Cook Time40 mins

Resting Time2 hrs

Total Time3 hrs 10 mins

Course: Breakfast, Brunch

Cuisine: Asian

Servings: 12

Calories: 153kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Persimmon puree:

• 2 large ripe persimmon
• 1 tablespoon granulated sugar or any sweetener (omit if your persimmons are very sweet)
• 1 teaspoon lemon juice

Dough:

• 85 ml cooked persimmon puree from above
• 40 ml warm milk
• 15 g granulated sugar
• 6 g active dry yeast
• 260 g all-purpose flour
• 1 large egg
• pinch of sea salt
• 15 ml vegetable oil or melted butter

Persimmon filling:

• remainder of the cooked persimmon puree about 100ml

Cook ModePrevent your screen from going dark

Instructions

Make the persimmon puree:

• Wash the persimmon and remove the leafy stalk on the top.
• Cut into pieces and place into a high-powered blender.
• Blend until it's a smooth puree.
• Transfer the puree to a small saucepan and add sugar and lemon juice.
• Heat the persimmon puree until thickened, and is no longer runny.

Make the dough:

• Transfer 85ml of the persimmon puree to a stand mixer bowl.
• In a small bowl, combine warmed milk with sugar and yeast. Give it a stir and let the yeast activate.
• Add flour, egg, salt and oil to the stand mixer bowl.
• Once the yeast mixture is active, add the yeast to the flour mixture.
• Knead the dough until it becomes shiny and smooth.
• Transfer the dough to a lightly greased bowl and cover with a damp cloth or plastic wrap. Let it rest in a warm location until doubled in size.
• Note: the dough may take a little longer to rise due to the persimmon puree that has been added.
• Once the dough has doubled in size, deflate and roll it out into a rectangle about 8" wide and 16" long.
• Smear the remaining persimmon puree over the surface of the dough.
• Starting from one end (short end), begin rolling up the dough (like a cinnamon roll). Seal the seam and place seam-side down in a parchment-lined 8" by 4" loaf pan.
• Cover with plastic wrap and let it rise until it reaches over the top edge of the pan.
• Preheat oven to 350°F/177°C.
• Bake the bread at 350°F/177°C for 35-40 minutes.
• Remove from oven and let cool on a wire rack.
• Cool completely before slicing.

Nutrition

Calories: 153kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 8mg | Potassium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 23mg | Calcium: 19mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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