Persimmon Bread I

Persimmon Bread I

57 Reviews 4 Pics
v monte
Recipe by  v monte

“Nice, moist bread.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 loaf

ADVERTISEMENT

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
  2. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
  3. In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
  4. Bake for 75 minutes, or until tester inserted in the center comes out clean.

Share It

Reviews (57)

Rate This Recipe
VIVIBO
181

VIVIBO

This bread is moist and delicious! I followed the recipe exactly with the exception of the spices. I added 1/2 tsp nutmeg and a dash of cloves. Also, it was beautiful and brown after 50 mins of baking. I did use a dark, nonstick loaf pan. My oven temperature is usally quite accurate. It was the first time I've used persimmons in baking. My neighbor shared some from her garden. Now I'm anxious to get more so I can make more of this delicious bread. I read that you can freeze persimmon pulp so I'd like to do that and be able to make this even when they're not in season. Thank you v monte for this wonderful recipe!!

berkeley girl
144

berkeley girl

Great recipe. I've made this twice. The first time around, it was fruit-cake like, except not disgusting like the store-bought variety. I added 1 1/2 cups (combined) dried apricots, raisins, dates, and candied ginger, the zest of 1 whole orange, and 1/2 tsp each nutmeg, cloves, and cardammom. The second time, I wanted a more persimmon flavor (the bread has no persimmon flavor as written). I added added 1 1/2 cups chopped ripe fresh unpeeled persimmon, 1/2 cup dried dates, and 3/4 cup chopped walnuts, with as much spices as the first time. It was the perfect amount of spice for me. The 2nd time around, I also replaced white with whole wheat flour and 1/2 cup brown sugar rather than the suggested amount of white sugar. The result was a much stronger persimmon flavor and a moist bread, despite the subtracted sugar. I also find it easier to mix in the nuts and dried fruit right before pouring the batter into the pan rather than with the dry ingredients.

KSOLAG
87

KSOLAG

Very tasty bread. My friend gave me some persimmons and I didn't know what to do with them. I found this recipe. To make the fruit pulp, I diced the fruit and then put it in the blender. I also used golden raisins instead of regular raisins, because I thought the color would look nice and I also think they have more flavor than regular raisins. I would definitely recommend this recipe if you are looking for something to do with persimmons! My husband also liked the bread.

More Reviews

Similar Recipes

Pear Bread I
(158)

Pear Bread I

Holiday Pumpkin Bread
(140)

Holiday Pumpkin Bread

Applesauce Bread I
(113)

Applesauce Bread I

Persimmon Bread II
(101)

Persimmon Bread II

Date Nut Bread
(51)

Date Nut Bread

Zucchini Walnut Bread
(41)

Zucchini Walnut Bread

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 547 cal
  • 27%
  • Fat
  • 26.9 g
  • 41%
  • Carbs
  • 73.3 g
  • 24%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Holiday Pumpkin Bread

>

next recipe:

Date Nut Bread