Sweet Persimmon Bars with Brown Butter Orange Frosting
Sweet Persimmon Bars with Brown Butter Orange Frosting are a super moist persimmon cake topped with a flavorful brown butter orange frosting!
*This post was originally published November 2014. I’ve updated the photographs and recipe, but the text remains the same.
How did the holiday weekend treat you? I hope you had a wonderful time filled with food and fun…and bargains? 🙂 Thanksgiving got so hectic for me that I ended up pretty much taking the week off from the blog. I never intended to, but it became clear to me that I needed to let something go if I wanted to keep my sanity.
I did just that, and focused on my turkey, mashed potatoes, gravy, sweet potato casserole, cranberries, salad, and 3 pies (key lime, banana cream, and pumpkin).
It was exhausting but Thanksgiving turned out great, and I had a nice relaxing time with my family this weekend. I definitely can’t complain. 🙂
Some time back I posted a picture on Instagram of the persimmons I’d bought. Maybe you saw it? I scooped up plenty of fuyu and hachiya persimmons, and blew through them in no time. In fact, I’ve been buying both varieties like crazy ever since.
If you’re a persimmon fan, you know they’re not cheap, but when you love something enough, you’ll pay any price for them. Even a hefty price tag of $2.50 each (wince!).
I did that once, and luckily found them cheaper or that addiction would have come to an abrupt halt. 🙂
A halt would’ve been terrible, because my family and I have become so addicted to these Sweet Persimmon Bars with Brown Butter Orange Frosting!
I’ve made these bars in one form or another 4 times in the past month. Yes — four.
Once in a loaf pan with no frosting. Once in bar form with no frosting. Then 2 more times in bar form with frosting just to make sure they were up to snuff for you.
I know without a shadow of a doubt they’re up to snuff because even after all of that, I could make another batch right here, right now.
These bars are amazing. 🙂
In case you no nothing about persimmons, I’m going to give you a little background. There’s a big difference between fuyu and hachiya persimmons.
Fuyu persimmons are tomato shaped. They can be eaten raw even when they’re firm, peeled or unpeeled.
Add them raw to your salads, salsas, sangria, appetizers, oatmeal, or slice and use them to top a fruit tart filled with pastry cream.
They’re crisp with a mild crunch, and so deliciously sweet. You just have to try them yourself to understand.
When they’re super soft, they may also be used in these Sweet Persimmon Bars with Brown Butter Orange Frosting!
Hachiya persimmons are much different. This variety must be completely ripe before using because they’re so astringent — even when they’re even slightly underripe.
I accidentally tried one when it was underripe years ago, and my mouth dried out instantly. Make sure they’re nice and squishy — the squishier the better!
Just halve them, scoop out the pulp, and puree it in a blender or food processor.
Is this puree gorgeous or what?
It’s now ready to be used in your baking, and produces baked goods similar to pumpkin.
Why not just use pumpkin if they’re so similar? The noticeable difference is that persimmons are much sweeter than pumpkin and adds a lot more flavor to your baked goods.
If you add raisins or other dried fruit these bars are reminiscent of carrot cake. I love topping them with chopped pecans, and coconut would also be delicious!
This recipe is part cake and part quick bread. In fact, I’ve adapted this recipe from my Perfect One Bowl Banana Nut Bread.
If you’re trying to eat healthier, you can make these Sweet Persimmon Bars with Brown Butter Orange Frosting with no frosting at all and they’re still delicious.
I figured since they’re lighter, we have some room for a little frosting. 🙂
This brown butter orange frosting is beyond incredible, too. The brown butter and orange flavor is a match made in heaven with the sweet persimmon…I just cannot say enough about this combination.
The brown butter adds a nice, nutty flavor that results in a frosting that’s not super sweet.
One of the best parts about these Sweet Persimmon Bars with Brown Butter Orange Frosting is that they’re so versatile — they’re great for breakfast, as a snack or for dessert.
You’ve got to get out there and scoop up some persimmons quick as the season just isn’t long enough. Just make sure they’re nice and squishy!
You’re just going to love these bars. 🙂
Sweet Persimmon Bars with Brown Butter Orange Frosting
Sweet Persimmon Bars with Brown Butter Orange Frosting are super moist lightened up bars topped with a flavorful brown butter orange frosting.

Ingredients:
For the bars:
- 2 large eggs, lightly beaten
- ¾ cup coconut sugar (you may substitute this with granulated or brown sugar)
- ⅓ cup canola oil
- ¾ cup skim milk (or your choice of non-dairy)
- 1 teaspoon pure vanilla extract
- 1 cup persimmon puree (from very soft hachiya or fuyu persimmons)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- 1¾ cups whole wheat white flour (or you can use 1 cup all purpose with ¾ cup whole wheat flour)
- 1/2 cup raisins or chopped dates (optional)
- 1/2 cup toasted pecan pieces, for garnish (optional)
For the frosting:
- 4 ounces (1 stick) unsalted butter
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 3 tablespoons milk or cream
- 1 teaspoon pure vanilla extract
Directions:
Prepare the bars:
- Preheat the oven to 350 degrees. Spray an 8×8” square baking pan with cooking spray and set aside.
- In a large bowl, whisk the eggs, sugar, and oil vigorously until frothy, about 30 seconds.
- Whisk in the milk, vanilla, and persimmon puree until well combined.
- Whisk in the baking powder, baking soda, cinnamon, and salt until incorporated.
- Stir in the flour until just combined, being careful not to over mix. Stir in dried fruit if using.
- Pour the batter into the prepared loaf pan and spread evenly. Top the batter with the walnuts and press in slightly.
- Bake for 25-35 minutes or until a toothpick inserted into the center comes out fairly clean with moist crumbs. Cool completely on a wire rack.
Prepare the frosting:
- While the bars cook, brown the butter. Place the butter in a small saucepan and cook over low heat until the butter melts. Increase the heat to medium, and cook until the butter has browned and has a nutty aroma, about 5-10 minutes. Pour the butter into a medium bowl and allow to solidify to the consistency of softened butter before preparing the frosting.
- Add the powdered sugar, orange, zest, orange juice, milk or cream, and vanilla to the browned butter and beat on medium speed with a hand mixer until smooth.
- When the bars have cooled, spread the frosting evenly over the bars and top with the pecans, if using. Cut into 16 squares and serve!
Recipe Notes:
- Total time above includes 30 minutes for the bars to cool before frosting.
- *Granulated or brown sugar may be substituted for the coconut sugar.
- Store leftover bars in an air tight container and refrigerate. For best results, serve at room temperature.
- Brown butter may be made in advance. Allow to soften at room temperature before use.
Recipe source: Flavor the Moments
Inspired by Tante Marie Cooking School, San Francisco, CA.
// All images and text © .
I’ve never had persimmons before, but they sound delicious! And that brown butter orange frosting looks incredible. Such a fun flavor!
I hope you get a chance to try persimmons, Gayle — they’re so special! I look forward to persimmon season more than I can say, and this frosting was so tasty. Brown butter just works magic! 🙂
I do too! I love them so much I planted a tree of my own. This is the first year that it is covered with persimmons! We are on guard duty advthe birds are anxious for them as well! I can hardly wait another week or two for them to ripen so I can make this recipe!
I’m so jealous that you have a tree! I finally just got my hands on some at the store and can’t wait to make these again. I hope you enjoy the recipe!
Glad you had a good Thanksgiving Marcie..these bars look fantastic! I can see why your family loves them
Thank you, Meghan! Hope you had a great Thanksgiving as well! 🙂
I can’t get over how moist and perfect these look! Who would have thought that they were made with persimmon!
Hope you had a fabulous Thanksgiving with the family!
Persimmon just works magic by making things so super moist! Thank you, Melanie, and I hope you and your family had a wonderful Thanksgiving as well! 🙂
Marcie, I love these!!! I love persimmons! we always have some in the house around this time of the year and I love the Brown Butter Orange Frosting. . WOW!!! looks so good!!! I think I ate my weight in carbs and turkey last week. . time to hit the treadmill but after I’ve snacked on some sweet treats like these bars! 😛
Thank you, Alice! You sound like you’re as persimmon-crazed as I am — I just can’t get enough! Hope you have a good workout and get some bars soon! 🙂
Those persimmons are adorable Marcie (not to mention my favorite color), and I can totally see how I’d become completely addicted to these bars! xoxo Pinned!
Persimmons do have one of the most gorgeous colors, and they taste even better! Hope you get to try these bars some time, Kristi, I think you’ll love ’em! 🙂
Hi Marcie, delicious looking bars.. I have never tried persimmon before, but now i am intrigued.. 🙂 Cant wait to try this !
I hope you get to try persimmons, Arpita. They’re so delicious, I look forward to them every fall/winter! 🙂
I have never heard of persimmons before…they look like tomatoes.. these bars look so moist! yum!
Oh, Manali, I hope you get the chance to try them! They do look a bit like tomatoes, but they taste nothing like them…they’re so sweet and delicious! 🙂
So, yes, I am one of those people who knew nothing about persimmons, until now! These look amazing! And I love that frosting!
Oh, I hope you get to try persimmons, Annie. They’re the best! 🙂
You know what, I have never tried permission. This had just reminded me that I really need to try it. These look yummy.
I hope you do get to try persimmons, Dannii — they’re so delicious! 🙂
oh wow that frosting looks like clouds of deliciousness
It really was, Caralyn! It was the perfect topping for these bars. 🙂
Ahhh … you have just solved a mystery for me. I’ve been seeing persimmons all over the place recently, and they just remind me of slightly yellowy tomatoes. I’ve never actually tried one, though, much less made anything with the pulp, so it’s great to see this recipe here today. Beautiful-sounding recipe!
I’m glad I could help solve the persimmon mystery for you, Helen. haha You’ve got to try them, but be warned, once you’re hooked, you’re really hooked. 🙂 I especially love eating the fuyu persimmons raw — delicious!
im always afraid to use persimmons because they seem like a delicate exotic fruit. But after this post i wanna try because these bars look great!
I always thought the same thing about persimmons — they looked so exotic and I figured I wouldn’t even like them. Was I ever wrong, and when they’re in season, they happen about every day around here. 🙂
My Thanksgiving week was pretty much the same – so so hectic! Thank goodness I had worked ahead a bit for the blog … it was so nice to take a few days off and just cook for family 🙂
LOVE the sound of these bars! Although I’ve never used persimmons before … I need to get my hands on some!
I hear you about working ahead, but my “ahead” work was way ahead for a sponsored post and a guest post. The regular week’s posts were out the window! haha It was still nice relaxing for sure. I sure hope you get to try persimmons, Ashley — I think you’ll love them! 🙂
I’ve never had persimmons, but these look AMAZING.
I hope you try persimmons soon, Medha — I think you’ll love them! 🙂
So glad you took some time off for Thanksgiving and had a relaxing weekend with your family 🙂 These bars look fantastic, Marcie! I love persimmons but have never tried baking with them before! Love that idea!
Persimmons in baking are so amazing. I can’t wait to do more of it! 🙂 Hope you had a lovely Thanksgiving, Kelly!
This is so great! My neighbor has a persimmon tree, and just dropped off a big bag of them for me. Fate! Can’t wait to make these! Especially that brown butter orange frosting. Yum!
It is fate, and you’re so lucky! If I made this 4 times in 4 weeks without access to a persimmon tree, imagine what I would do with it? Have fun with those persimmons, Natalie! 🙂
Persimmons I have got to try! I’ll bet that puree makes for super-soft and moist bars! Also, anything with brown butter and orange in the frosting has my name all over it. 😀 These look so amazing, Marcie!
Thank you, Sarah, and I hope you try persimmons! You just won’t believe how amazing they are!
Oh wow!! I didn’t realize how expensive persimmons are! That makes me appreciate the huge bunch I got from a friend’s tree a WHOLE lot more!! These bars sound amazing… especially that frosting… YUM!!!
They’re SO expensive! I need access to a tree, and quick. haha I actually found a bag of fuyu — about 8-10 for $4 and that was a steal. I hope you get to use those persimmons on some bars soon! 🙂
Yes, I did see your IG post and was wondering what you were going to make. The bars look so moist and I think need to give persimmons a try! Pinned!
You’ll love persimmons, Deb! I want to use them everywhere these days! 🙂
Hi Marcie,
I think you meant “Hachiya” persimmon, not “Hyacinth” 😉
great recipe!
Sue
You’re so right, Sue! Changing that…ugh! Spell check took over and I didn’t even catch it!
Wow!! These are slightly exotic and look just wonderful to eat. I want to try these – I have never baked with persimmon.
Persimmons are some of my favorite things, and they really do make baked goods a bit “exotic”. 🙂
Dear Marcie, your persimmon bars look delightful. What a creative and intriguing dessert. They are exotic indeed..a wonderful recipe for persimmons. I’m tempted to try them this weekend. xo, Catherine
The persimmons really taste like pumpkin when baked, but they add even more moisture and sweetness. I hope you do try them, Catherine! 🙂
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I would definitely love to dive right into one of these bars. I LOVE persimmons! Pair them brown butter and they’re perfection!
Thanks so much Kelsie! Persimmons are one of my favorite things about fall. 🙂
I am drooling over these bars, Marcie! They sound absolutely incredible and so unique. I can never persimmons here in GA but if I do I’m going to be all over these!
And don’t feel bad about taking the week off- I did too. I also did the cooking and it was just too exhausting to work in addition to being the host this year. Focusing on spending time with family is always the right decision! 🙂
Thanks Sarah! Persimmons are so special and I hope you’re able to get some! As I get older I know spending quality time with family is way more important than working. 🙂 Life just goes by too fast!
I’m thrilled you updated this post, because I missed it the first time around! These bars look AMAZING! Talk about all the flava!! And that Brown Butter Orange Frosting sounds dangerously delicious! Pinned! Cheers!
Yes so much flava! Lol. Thanks Cheyanne and I appreciate the Pin! ?
These bars look so delicious! Love persimmons, just got some and will try this recipe! Perfect for winter and the holidays! Love the photos!
Thank you so much Mira!
I’ve never baked with persimmons but your informative and helpful post on them has totally inspired me! These bars look like they would be exploding with flavour! Glad you had a great Thanksgiving!!
Thank you Katherine! Persimmons are so delicious on their own but even more special in baking. I hope you get to try it!
True confession time- I’ve never tried persimmons before! What in the what is wrong with me? I’ve never even heard of persimmon puree so I’m totally intrigued! Your cake looks so amazing I figured if I want to taste persimmon, this is the recipe to try!!
Try persimmons Christina — you’re in for a serious treat! I never knew how great they were until about 6 years ago and now I can never get enough. 🙂
These bars are so beautiful! And I love how creative the flavors and ingredients in this recipe are.. I’ve never made bars with persimmons, but it sounds lovely!
Thank you Nicole! Hope you had a great Thanksgiving!