Everyone loved this. My aunt asked for the recipe and shared it with all her friends.

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.

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.

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.

Followed it exactly, except I baked it in a 9x13 to make it more of a cake. Came out great! Thanks!

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.

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.

The bread turned out very moist, which was good, but I would likely reduce the amount of oil next time.

I double the persimmons and deleted the water. Bread came out great! Big hit with the family

I used 2 1/2 c. of brown sugar, added almond extract, increased the persimmon pulp and decreased the water. Was yummy. Made 12 muffins, and 3 mini loaves.

The first time I made it, I doubled the recipe and it didn't quite turn out. The second time, I followed the recipe with a few changes...I added cranberries, used applesauce for 1/2 the oil and also substituted brown sugar for some of the granulated sugar. I came out super super moist. I sliced up a loaf to bring to work (before I end up eating the whole thing myself) My kids like it and asked for more. Tonight, I'm making another batch, without the nuts (for those who are allergic or don't care for nuts) and substituted applesauce for all of the oil...we'll see how this batch turns out! I'll be sticking them in the freezer and bring them back out for the holidays!

This recipe is exactly why I love this website. I had a client bring in some homegrown persimmons and I thought, what the heck do I do with these? To Allrecipes! I made this bread and brought it work. What a hit! I had several ask for the recipe (and several others ask what a persimmon was.) This bread has a really nice flavor and is very moist. I took the reviewers advice and used 2 1/2 cups of brown sugar and added some pumpkin spice. I made a bundt & still had batter left over (not quite a loaf pan.) Will make muffins next time with the leftovers. Great recipe!

This was a very easy recipe to make and very good.

This is a good recipe and like all good recipes takes personalization well. As advised from other reviews I used 21/2cups of brown sugar (3 cups of white seemed like too much).I add 1/2tsp of ground cloves and 1/4tsp of ground ginger. I also added an extra 1/2 cup of persimmon and left out the water. Used 6 small loaf pans sprayed with Pam w/Flour and they came out great. A friend thought butterscotch chips in it would be good I was thinking cranberries.

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 will eat and the first time I made this for my father-in-law, he kept pushing persimmons from his tree on me. My mother-in-law said she could eat a whole loaf on her own, and every time I've brought this bread over for a holiday gathering, it disappears. With that said, here are a few cooking suggestions: instead of 3 cups white sugar I add 2.5 cups of brown sugar and instead of regular oil I add olive oil (healthier and brings out the spice). I love spices in my bread (everyone is different) so I add more nutmeg and cinnamon to taste. I also add ground cloves (I dont' know how much, I eye it and add to taste). Alternatively, you can add pumpkin spice. For a moister bread, add a bit more persimmon pulp. To prevent bread from sticking, I find it best to purchase those disposable aluminum foil pans and spray those with PAM cooking spray. I NEVER get sticking and this also prevents overcooking of the "crust." Additionally, there's no pan clean up required. This recipe is extremely easy to make and is incredibly forgiving (can make a few subsitutions or mistakes and it still turns out decent).

It didn't fit into my three 3x6 pans either, so I made cupcakes with the rest of the batter. And as I expected when adding *three cups of sugar* I found it way too sweet. But that is if you are expecting bread. It might make a nice cake though. You can't really taste the persimmon, but I believe it adds moisture.

I halved the recipe, and got one normal-sized loaf. Had a great flavor, but it was so moist that it deflated immediately when I took it out of the oven, and stuck to the pan in the middle. 2nd time I left out the water. Didn't stick, but deflated IN the oven. Tastes great, just isn't pretty!

This bread is delicious! Perfect for a brisk fall morning. I did make some adjustments to the recipe. First of all I cut it in half because it seemed like a lot. I was glad I did this because I still ended up with two normal sized loafs. Also, I added 1/4 teaspoon of ginger powder and 1 tsp of vanilla. I substituted almonds for walnuts and added 1/2 cup of chopped up prunes. I will definitely make this again! Thank you!