Persimmon Bars with Citrus Glaze

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These persimmon bars are the perfect dessert to capture the flavor of fall.

Today was the day.

The first day that I’ve truly felt fall in the air.

I walked outside and didn’t instantly break out in a sticky sweat.
The pumpkins and corn stalks that have graced my porch for a month no longer look out of place.

Fall is upon us friends, and we shall bake to celebrate.


Our diet consists of mainly seasonal ingredients.

I mean, I’m not eating cucumbers and tomatoes in December.
So when I finally saw the persimmons on the ground,
I knew it was time to whip up this utterly autumn treat.

They are best when nibbled in the fresh, crisp fall air, 
wrapped in a flannel blanket and sipping a good cup of coffee. 
Maybe while leisurely reading a good book
and watching your husband through the window as he washes dishes and mops the floors.

Ahhh, doesn’t that just sound dreamy? 
The reality is that I threw this together with persimmon pulp that I froze from last year, I stepped on no less than 6 Legos while trying to bake this and squeeze in a feeew minutes of a podcast to motivate me to be a contributing member of society this week, and I ate a good third of it before I told anyone else it was ready.

persimmon bars

I don’t get to bake often, so even though my three-year-old is giving me a hard time for not playing the never-ending game of police with him, I’m hoping I’ll be forgiven when I give him a rare sweet treat.

Where’s the podcast on Mom guilt?

I hope you love this perfectly autumn concoction, dear friends. Maybe you’ll even get to enjoy it in a pinterest-worthy fashion that I mentioned earlier. Maybe you’ll just sneak bites when nobody’s watching, then look at them all like they’re crazy when they ask where the dessert went, you do you.

Persimmon Bars with Citrus Glaze



  • i cup persimmon pulp
  • 1 tsp baking soda
  • 1 egg unbeaten
  • 3/4 cup maple syrup
  • 1/3 cup applesauce unsweetened
  • 1 cup raisins
  • 1 1/2 cup all purpose flour
  • 1 tsp ground cinnamon or 1 drop cinnamon essential oil
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • 1 cup walnuts chopped


  • 1 cup confectioners sugar
  • 2 tbsp lemon juice
  • 3 drops wild orange essential oil



  • Preheat oven to 350°
  • Lightly grease 9×14 inch baking dish with coconut oil.
  • Stir pulp and baking soda together in a small bowl, set aside.
  • In another bowl, stir together egg, maple syrup, applesauce, and raisins.
  • Add flour, cinnamon, nutmeg, and salt to the egg mixtre, then combine with the pulp.
  • Fold in walnuts, then spread the batter into the greased baking dish.
  • Bake for 20 minutes.


  • Combine confectioners sugar, lemon juice, and esential oil.
  • Stir until dissolved, then drizzle over warm bars.

Pin it for Later

persimmon pinterest

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