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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.
Course Breakfast, Brunch
Cuisine Asian
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 2 hours
Total Time 3 hours 10 minutes
Servings 12
Calories 153kcal
Author Michelle


Persimmon puree:

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


  • 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


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.


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