The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 7, 2009
Your recipe turn out good, a great tasting bread. Mine did not stick to the glass loaf dish. This was my first time trying this recipe. Thank-you for a great bread, I will cook this often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 31, 2009
Made this exactly as above except I substitute one cup of the white sugar for brown. I have been making this for many, many years now and people are always asking when I will have it again! Definitely a keeper. I never buy persimmons in the store as we live close to local growers and they sell for way cheaper. Make sure you use really ripe persimmons like you would almost not want to use them they are almost oozing out! Makes it really gooooooooooood! Enjoy!
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Cooking Level: Expert

Home Town: Placerville, California, USA
Living In: Shingle Springs, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 6, 2009
A good recipe if you're just trying to get rid of your persimmons...not if you actually want to taste the persimmons. This is a tasty bread in and of itself, but lacks persimmon flavor....which is disappointing to me and kind of defeats the purpose of using persimmons, no? Sometimes I think it is a bad sign when many reviewers say "this is a recipe for people who don't like persimmons"...it's b/c you can't taste any of it! It seems very hard to find recipes that actually showcase the flavor of these beautiful fruits rather than hide it under lots of sugar. Also, I cut the amount of sugar used by almost half, and I still think it's a tad sweet. I also added a pinch of allspice and some freshly ground nutmeg and baked half the batter in muffin tins (done in about 30 mins) and half in a loaf pan.
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 10, 2008
Excellent all the way around! I used a bundt cake pan and it turned out great. I highly recommend this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 2, 2008
this recipe was awesome! we gave a loaf of this (i baked w/2 loaf pans instead) to our family who raved over it. it is not too terribly sweet,it is moist,tasty and unique. i made this because someone had given our family 2 dozen persimmons! i hated to think of any being wasted or going bad so i found this recipe on this site and it was well worth making. i would recommend this and i would make this again in the future.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 30, 2008
Love this bread! I modified for a healthier version by using one cup less sugar, substituted the oil with unsweetened applesauce and used egg beaters versus real eggs. I also added 1/2 tsp. clove for personal taste. Turned out moist and tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 13, 2008
I had no idea what to do with 4 persimmons a friend gave me. So, I peeled them, put the in the food processor and cut the white sugar to 2 C and 1/2 C brown sugar. I replaced half the oil with applesauce and added a little ginger. What a great recipe! I was glad to use some of the other postings for tips on making this. It has great flavor and is very moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 13, 2008
This bread is wonderful, thanks for posting it! We skipped the nuts, since there's a nut allergy problem in the family. I might also reduce the sugar to 2.5 cups next time (although it's very good as is). I might add, that when making persimmon recipes, it's always easier to get the persimmon pulp using an extractor attachment on a Kitchen Aid mixer or something similar. We have a native persimmon tree, and the fruit is small and loaded with hard seeds. You have to de-seed the fruit before you run it through the extractor (found that one out the hard way).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 4, 2008
Bread was delicious, although it was a bit dense. I made mine in cupcake tins so perhaps I was expecting something lighter. The taste was GREAT. just could have been a bit "lighter".
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 4, 2008
Good! I didn't have any ripe persimmons at hand, so I put the persimmons in a blender and blend them into a mush. I halved the oil,and used olive oil instead. Also halved the sugar, used more brown sugar instead of white, and sub 1/3 of the flour with whole wheat flour. Added diced dates. Will make again! Thanks!
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Cooking Level: Intermediate

Home Town: Gombak, Selangor, Malaysia
Living In: Okayama, Okayama, Japan

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 29, 2008
I followed the recipe exactly. Very good. I baked 1 loaf and 1 small bundt. Next time I'll cut the sugar a little. Very sweet.
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Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 19, 2008
I liked the bread, it just felt too heavy (too much oil) and very sweet. This after the recommendation to use brown sugar instead of white, and leave out the extra water. I will try to make it exactly as directed and see if it tastes better next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 18, 2008
fabulous! We had a bumper crop of persimmons this year so I am making lots of bread. Of all the recipes I have gotten a hold of this is the best, and I added pumpkin spice as well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 27, 2008
Everyone loved this. My aunt asked for the recipe and shared it with all her friends.
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Home Town: Sacramento, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 5, 2008
Moist and delicious! I did halve the recipe to put in a regular loaf pan. I also used 1 1/4 persimmon puree (2 persimmons) and 1 1/4 c brown sugar instead of white and no water. Came out a little too moist. I think next time I will use the same amount of persimmon (you could really taste it), 1 c brown sugar and applesauce instead of oil or halve the oil.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 30, 2007
Mmm delicious! I changed the recipe slightly to make it a little healthier: instead of 3cups of sugar I used 1.5cups brown sugar and 1/2cup white sugar. Replaced oil with equal amount of apple sauce, added 1tsp of vanilla extract and one banana. And it came out just perfect! Very moist and rich bread, even my picky boyfriend liked it.
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 22, 2007
This is my husbands new favorite food! I have made SO MANY of these this year, everyone loves them. I used the vanilla glaze to drizzle over the top. Yum!! I also substituted 1/2 the oil for applesauce and used more pulp. The only problem I have had is that I use raisins instead of nuts and I can't keep them suspended in the batter. They end up at the bottom and they burn.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 22, 2007
Followed it exactly, except I baked it in a 9x13 to make it more of a cake. Came out great! Thanks!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 22, 2007
This bread turned out pretty good. I followed the advice of various reviewers and used 2 1/2 c. of brown sugar, substituted half the oil with applesauce and added 1/2 tsp of ginger. The results were pretty good. I used 5 small disposable foil loaf pans to take all the batter and turned them into gifts for some friends, who enjoyed the bread very much. Next time I will add more spice, maybe pumpkin spice. Cranberries may add more interest to the bread too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 12, 2007
We loved this easy to make flavorful bread. It works well if you cut the sugar down too. It does not change the flavor to take out a 1/2 cup of sugar and I think one could even take more out.
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