Persimmon Bread III

Persimmon Bread III

11 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Recipe by  OLLIEKAAT

“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.”

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Adjust Servings

Original recipe yields 2 loaves



  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)

Rate This Recipe


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.

Emily Moothart

Emily Moothart

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!

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Amount Per Serving (24 total)

  • Calories
  • 206 cal
  • 10%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 37.2 g
  • 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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Grandma's Homemade Banana Bread


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Peach Bread