Persimmon Bread III

Persimmon Bread III

11
OLLIEKAAT 0

"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."

Ingredients 1 h 10 m {{adjustedServings}} servings 206 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  • 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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Reviews 11

  1. 12 Ratings

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IAINTSOTAL
11/6/2004

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

ACES4ME
11/6/2004

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

Emily Moothart
11/27/2006

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 bread or pumpkin bread. I was thinking of giving these for gifts, but I have to say that I don't think they're good enough for that. Time to try a different recipe!