Persimmon Bread III

Persimmon Bread III


"A wonderfully moist persimmon bread. If you like nuts in your bread, just add 1/2 to 1 cup of your favorites to the batter just before baking."


1 h 10 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl, stir together the sugar, wheat flour, all-purpose flour, oatmeal, salt cinnamon, nutmeg, allspice, cloves, and baking soda, until well mixed. Set aside. In a separate bowl, stir persimmon pulp with applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two greased 9x5 inch loaf pans.
  3. Bake in the preheated oven for one hour, or until a toothpick inserted into the center of the loaves comes out clean.
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  1. 12 Ratings


It’s a great fall recipe. Excellent, moist and delicious I bake this in a 10-cup bundt pan.

Perfect for the holidays. Found it quick and easy, but most important, enjoyed by the whole family.

I made this bread according to the directions, adding about 3/4 cup of chopped nuts as well. The result tastes good, but be warned that it is VERY dense and heavy. More so than a normal banana...

Thank you for sharing this recipe. We had some persimmons that our grands had picked from a friend's tree and had no idea how to use them. The recipe you shared with us turned out great...we a...

Persimmons on their own didn't have much flavor but the bread was moist, hearty and yummy! I loved it.

I used this recipe to use up pulp I had left over from making fresh juices. I had been looking for a good recipe to use it up and this one called for quite a bit of pulp. The pulp I had used c...

This bread is delicious. I used 1 1/2 c. sugar, 3 tsp. Garam Masala Indian spices blend (instead of the other spices), 1 c. persimmon and 1 c. banana, and added walnuts. Wonderful and unusual. ...

Instead of making my usual persimmon cookies and persimmon pudding I tried this one and it turned out great. I did substitute another 1/2 cup persimmon pulp for the 1/2 cup applesauce. This br...

Super moist and fluffy. I added ripe banana mash instead of applesauce and chia seeds just for fun. The spices really make the bread flavorful and unique. This would be perfect for Thanksgiving ...