Persimmon Bars with Lemon Glaze – a cake-like bar the whole family will enjoy, finished with a lightly sweet lemon glaze.
Persimmons are a highlight of autumn and often appear in grocery stores in early October. Their sweet, custardy pulp is perfect for baking and makes these bars especially seasonable and comforting.
This Persimmon Bars with Lemon Glaze recipe is adapted from a classic, with a few tweaks to reduce sugar and spices, add vanilla, and use coconut oil instead of vegetable oil. The result is a moist, tender bar flavored with persimmon, warm spices, raisins, and optional walnuts. They slice well and don’t usually last long around my family.
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Persimmon Bars with Lemon Glaze
Ingredients
BARS
- 1 cup persimmon pulp (about 2–3 ripe persimmons)
- 1 tsp baking soda
- 1 egg, beaten
- 2/3 cup sugar
- 1/2 cup coconut oil, melted but not hot
- 1/2 cup raisins
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3/4 tsp salt
- 1/8 tsp ground cloves
- 3/4 tsp vanilla extract
- 1 cup chopped walnuts (optional)
LEMON GLAZE
- 1 cup confectioner’s sugar
- 2 tbsp lemon juice
Instructions
TO PREPARE THE BARS
- Preheat the oven to 350°F. Lightly grease a 10 x 15-inch jelly roll pan.
- In a small bowl, combine the persimmon pulp and baking soda; set aside.
- In another small bowl, mix the beaten egg, sugar, melted coconut oil, vanilla, and raisins.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt.
- Stir the persimmon mixture briefly, then add it to the flour mixture. Add the egg mixture and stir until just combined. Fold in walnuts if using.
- Spread the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 20 minutes. Let the bars cool for 15–30 minutes before glazing.
TO PREPARE THE LEMON GLAZE
- Whisk the confectioner’s sugar and lemon juice together until smooth and fully combined. Spread the glaze over the slightly cooled bars and allow it to set before slicing.
Notes
- Recipe adapted from a version on AllRecipes, with adjustments to sugar, spices, and oil.
- Nutrition information is an estimate and should be verified independently if needed.
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Nutritional Estimate
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Carbohydrates: 46 g
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Protein: 3 g
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Fat: 16 g
Nutritional information is provided as a reference and should be verified for accuracy if needed.