The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 28, 2008
Make MUFFINS-- I rate this 5 because it's a great thing to make when you've got persimmons coming out your ears, but I would never BUY persimmons to make these. I used 1/2 brown sugar, added 1/2 tsp allspice and 1/4 tsp nutmeg, and then baked in paper muffin cups at 325 for about 35 minutes. Makes about 18 medium-size muffins. Perfect for snacking with tea or for breakfast. Next time I might add coconut, dates, or dried cranberries or apples.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by kkcooks

Cooking Level: Expert

Home Town: Sacramento, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 26, 2008
This recipe was great, BUT, I'm sure glad I only set the timer to 55 minutes instead of 75. It was on the verge of burning up. I think I will keep an eye on it after 40 minutes. Other than that it was a delicious extremely sweet bread (I may also cut the sugar next time too.), everyone loved even though it was well done.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 6, 2008
I have never had persimmon bread before and my neighbor has a tree just loaded with them each year I get some to make the cookies so this year he asked if I would make him some bread I found this recipe and my neighbor is a diabetic so I made some changes. Where you use 3cups of sugar I used 3 cups of Splenda and Ialso changed 3 cups allpurpose flour to Gold Medal Speciality Flour thats better for bread baking. I increased the walnuts to 1- 1/2cups and added 1-1/2 cups of rasins Instead of greasing the pans I Pam them. That is so good and my neighbor really likes it. Oh, so did my mom. Looks like I will be making this all the time as long as the persimmons hold out.
Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Photo by Mary

Cooking Level: Expert

Home Town: Lindsay, Oklahoma, USA
Living In: Visalia, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 2, 2007
WOW! This was delicious! I like most came across some Persimmons as a gift and now I am going to start seeking them out just to make this recipe!! Didn't change anything made as given and just delicious.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 21, 2007
Very moist and flavorful!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 17, 2007
Thank you so much for posting this recipe! As the recipient of a bag full of persimmons off a friend's tree, this was much appreciated! I made one loaf, and it turned out great! I did change the amount of oil to 1/3 cup and added 1/2 extra persimmon. I will keep this on hand and bake 2 more loaves tomorrow! (I cut and peeled the persimmons and mashed them along with oil, eggs, baking soda, cinnamon, salt, sugar in the blender). Worked like a charm!
Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 14, 2007
Made this for my husband's work - they loved it. Said it was better than Banana Bread! Very moist!
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Poway, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 4, 2006
I absolutely love this recipe!!!! I was looking for something new for my family to try and had grabbed some persimmons from the grocery store. I used 3 large persimmons and left things a bit chunky for a more rustic look and great tase. I also did mini loaves and everyone seems to really enjoy them!!!
Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 21, 2006
This was delicious! You can't really taste the persimmon, but it adds moisture and sweetness. Perhaps I'll try adding a little nutmeg next time.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 14, 2006
Great recipe. I've made this twice. The first time around, it was fruit-cake like, except not disgusting like the store-bought variety. I added 1 1/2 cups (combined) dried apricots, raisins, dates, and candied ginger, the zest of 1 whole orange, and 1/2 tsp each nutmeg, cloves, and cardammom. The second time, I wanted a more persimmon flavor (the bread has no persimmon flavor as written). I added added 1 1/2 cups chopped ripe fresh unpeeled persimmon, 1/2 cup dried dates, and 3/4 cup chopped walnuts, with as much spices as the first time. It was the perfect amount of spice for me. The 2nd time around, I also replaced white with whole wheat flour and 1/2 cup brown sugar rather than the suggested amount of white sugar. The result was a much stronger persimmon flavor and a moist bread, despite the subtracted sugar. I also find it easier to mix in the nuts and dried fruit right before pouring the batter into the pan rather than with the dry ingredients.
Was this review helpful? [ YES ]
41 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 4, 2005
My Husband is hooked on this. And my Mother in Law changed her mind about cutting the Persimmon Tree down. Very Good
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Living In: Oakland, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 20, 2003
VERY easy to assemble. (I don't understand how the first reviewer had trouble; the recipe is quite clear.) I made MANY dozen mini loaves (35 min baking time) for Holiday gifts this year. The flavor of the result is wonderful and balanced. Of course, I added another 1/4 cup all purpose flour, 1/2 cup diced dates, 1 tsp dried grated orange peel, and 1/2 tsp each ground mace and ground allspice to punch up the flavor. I'm already receiving raves from the recipients.
Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 21, 2003
It was very dark. I would mix the flour in the entire mixture. There were clumps of flour in the dough. My kids liked it, I won't make it again.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 11, 2002
Very tasty bread. My friend gave me some persimmons and I didn't know what to do with them. I found this recipe. To make the fruit pulp, I diced the fruit and then put it in the blender. I also used golden raisins instead of regular raisins, because I thought the color would look nice and I also think they have more flavor than regular raisins. I would definitely recommend this recipe if you are looking for something to do with persimmons! My husband also liked the bread.
Was this review helpful? [ YES ]
32 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 21, 2002
This bread is moist and delicious! I followed the recipe exactly with the exception of the spices. I added 1/2 tsp nutmeg and a dash of cloves. Also, it was beautiful and brown after 50 mins of baking. I did use a dark, nonstick loaf pan. My oven temperature is usally quite accurate. It was the first time I've used persimmons in baking. My neighbor shared some from her garden. Now I'm anxious to get more so I can make more of this delicious bread. I read that you can freeze persimmon pulp so I'd like to do that and be able to make this even when they're not in season. Thank you v monte for this wonderful recipe!!
Was this review helpful? [ YES ]
65 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 28, 2000
Wonderful delicious bread. Very moist. thank you.
Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog



 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?