Fall is literally pumpkin season all around the world and why not. There are beautiful varieties of pumpkin all around. My mother-in-law’s garden has three gorgeous varieties growing in her garden right now. However, okay wait; we are deviating, aren’t we. I also love Persimmons, which start making an appearance in the fall. They are these gorgeous fruits originally from Japan and Korea and are a distant relative to tomatoes.

There are multiple varieties of Persimmons in the market. The key ones are Sheng, Hachiya, Fuyu, and Saijo. I love the Fuyu variety for its sweet flavor –  it’s not- astringent and not so much the Hachiya variety which is really astringent and has a strong flavor – it can absolutely not be consumed unless ripe.

I have made this loaf several times and make small changes each time to keep it interesting. Also, based on who’s consuming my loaf, I decided to add/omit liquor. You can easily add a splash of Jim Beam to it to take the flavor up a notch. But this is purely optional and can be omitted.

Persimmon Cake Loaf

COOKING TIME: 45 minutes
SERVINGS: 1 loaf (my bakeware is 25.5 x 11.5 x 7cm)


  1. Ripe Persimmons – 2, pureed
  2. All-purpose flour/maida – 1 cup
  3. Semolina/Sooji – ½ cup
  4. Curd – ½ cup
  5. Brown Sugar – ½ cup
  6. Olive oil – ¼ cup
  7. Milk powder – 4 tablespoons
  8. Milk – 3 tablespoons, optional
  9. Pecan nuts – 10-12
  10. Dried cranberries – ¼ cup
  11. Cinnamon powder – ½ teaspoon
  12. Nutmeg powder – a pinch
  13. Vanilla Essence – 4-5 drops
  14. Jim Beam Bourbon – ¼ cup, optional
  15. Baking powder – 1 teaspoon
  16. Baking soda – ½ teaspoon
  17. Salt – a pinch


  1. A mixing bowl
  2. A mixer grinder
  3. Frying pan
  4. OTG/Microwave


  1. Take a frying pan and dry toast the pecan nuts. Keep it on a low flame and keep stirring so that you don’t burn them.
  2. Once they turn aromatic, keep them aside and allow them to cool. Chop them roughly after that.
Roasted pecans

3. Take 2-3 Persimmons depending on their size and peel them. I took 2 since I had fairly large ones.
4. Add them to a mixer grinder and blend them into a smooth puree. I used the Fuyu variety, which was devoid of any seeds.

Persimmon Puree

5. Take a big mixing bowl and add the all-purpose flour and semolina. The ratio should be 2:1, feel free to change the quantity I mentioned based on your tin size.
6. Add in all the dry ingredients – salt, dry milk powder, nutmeg powder, cinnamon powder, baking powder, and baking soda. Mix well.
7. Take the brown sugar in a blender and turn it into a powder. Now add the curd and blend that in too.

Curd sugar mix

8. Preheat the oven/OTG at 180 degrees Celsius for 10 minutes.
9. Add these wet ingredients into the mixing bowl with the dry ingredients – persimmon puree, curd-brown sugar mixture, and olive oil.
10. Fold everything with light hands.

Cake Batter

11. Now add in a few drops of vanilla essence, chopped pecans, and dried cranberries. Mix well.

Roasted pecans and cranberries

12. See if the batter has the desired consistency, I had to add 2-3 tablespoons of lukewarm milk since I felt that the mixture was too dense.
13. Now line your mould with butter paper and add the batter to it. You can add a few pecan nuts on top if you like.


14. Place it in the OTG for 45-50 minutes at 180 degrees Celsius. Remember to check it once after 35 minutes.
15. Let it cool for 5 minutes or so and enjoy fresh with a cup of tea.

Persimmon Loaf