This bread was a hit! I made all 3 bread pans with and had less than 1/2 to bring home after bringing them to the swing dancing class I teach. No one had a clue what persimmons were when I brought this but several people wanted to find out more after eating my bread! I did make a few alterations; I used 1 cup tubinado (sugar in the raw) with 1 1/2 cups of white sugar, used 2 1/2 tsps of cinnamon (a live cinnamon), used 2 cups white and 1 cup wheat flour, and left out the walnuts (I didn't have any). I did sprinkle turbinado on the top before backing to give it a crisp, sweet crust and in the future might use a little extra persimmon pulp so its more "persimmony". These changes were minor and just made the bread a little healthier and hardier.

Reviewed On: Dec. 11, 2009

I was SOO excited when I found this recipe and had been planning it for a week. I prepared the exactly as the recipe listed for the first couple Latkes and thought they were very bland. I ended up (after trying for several little batches) making the following changes: 2tbs brown sugar, 2 1/2 tsp cinnamon, used 1 tbs wheat flour with 1 tbs white flour, and added 1/4 cup minced onion. After all the changes they were pretty good; but I dipped them in a lot of apple sauce and sour cream. I think the changes make them edible, but I would definitely make the original latkes over this version any time.

Reviewed On: Dec. 11, 2009

I actually discovered almost the identical recipe one day when i forgot to add the flour to a regular oatmeal cookie recipe. Though this recipe uses flour, you can get away without it if u decrease the baking time. I also add maple syrup instead of vanilla, torbino sugar instead of the white sugar, add minced dates into the mix and sliced dates scattered liberally around the top. I've never gotten a complaint from them but watch the oven because there is a very fine line between perfect and crispy bottom! :)

Reviewed On: Nov. 3, 2009