Persimmon Bread II

Persimmon Bread II

110

"Excellent for Christmas gifts, as persimmons are only available for a brief time. Moist spice cake type bread. This is the top seller at our company bake sale at Christmas!"

Ingredients

1 h 10 m {{adjustedServings}} servings 292 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
  2. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
  3. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
  4. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
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Reviews

110
  1. 127 Ratings

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I have never had persimmons until a friend who had a tree brought me some. I had no idea what to do with it. I froze the pulp so I could investigate on what to do with this strange orange stuf...

Hands down, best spice bread for the holidays. My husband and my father-in-law are not sweettooths and both do not like persimmon. However, my husband swears this is the only dessert bread he wi...

After losing an older family recipie, I came here to hunt for a close variation. This recipie is even better, enjoyed by family and co-workers and is a definite hit with my year-old nephew. Th...