Reviewed: Nov. 21, 2004

This bread turned out really well. I used wheat flour instead of white, substituted raisins instead of walnuts and also added cloves & allspice. My co-workers loved it. Thanks for a great recipe!

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DEARSHELL

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Reviewed: Oct. 26, 2004

Very moist and it is a great recipe for the holidays. I've used both types of common persimmons with the recipe and they both work well. I've also added raisins, used pecans or almonds successfully with this recipe. For those low carb fans, I have split the flour with almond meal that I bought from Trader Joes.

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stylesmith

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Reviewed: Jan. 4, 2004

Delicious, but watch carefully at end of baking, since bread is so dark it is easy to overcook.

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RYSDALE

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Reviewed: Jan. 2, 2004

I wasn't to impressed with this recipe. I thought that for being Persimmon bread it should have tasted like it had persimmons in it. I though that it needed more flavor.

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GARNFOX27

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Reviewed: Nov. 21, 2003

this is some good stuff :). taste's kinda like pumpkin bread to me. tastes absolutely best fresh out of the oven

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CHOCOMOOSE

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Reviewed: Nov. 2, 2003

This bread is great! Iàm in Italy right now and persimmons (cachi or kaki) are in season right now and they are the best things EVER so I thought I would see what I could make with them! I found this recipe and have made it several times now. The only thing I change is the amount of sugar. 3 cups seemed like WAY too much cuz persimmons are so sweet to begin with! (You have to wait until they are almost rotten to eat them...that's when they are so sweet and juicy and delicious! yum!). Iàm guessing all the sugar was for if you use persimmons when they are not yet ripe...then I think they are quite bitter. But trust me...wait until they are cracking and ready to fall out of their skin. They are SO GOOD!!!! Thanks! (PS. I made this in a ciambellone pan...maybe the same as a bundt cake pan? instead of the smaller loaf pans. Great!)

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SnooziQ

Cooking Level: Intermediate

Home Town: Windham, New Hampshire, USA

Living In: Rome, Lazio, Italy

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Reviewed: Jun. 10, 2003

Very yummy! I had to make more for work, they loved it so much!!!

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LADIWOLF

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Reviewed: Feb. 5, 2003

used this recipe several times...for mini loaves, I was about to make about 6-7 loaves and given away as gifts.

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SOQUEL

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Reviewed: Nov. 15, 2002

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 stuff! This bread is fantastic! It is super moist and tasty. The spices are just right. Only had one problem and that was getting out out of the bread loaf pans. Doesn't matter if it's glass or metal pan. I will try greasing them better next time and maybe even add a touch of flour to the bottom of the pan. Regardless of a few pock marks on the bottom of my loaves, it is DELICIOUS! ADDENDUM: I solved the sticking on bottom of pan problem with parchment paper! It worked great and I use it in glass, metal, or even the throw away foil pans. I bring it up on the sides a touch, too. The bread still browns nicely!

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LCLANCY

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Reviewed: Dec. 13, 2001

Excellent recipe to use for people who don't think they like persimmons! GardeningJan

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JAN

Cooking Level: Expert

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Reviewed: Nov. 27, 2001

Everyone loves it, just as long as you don't admit persimmons are in it. I wish it used more persimmons so I could use up our harvest quicker!

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POORARTISTS

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Reviewed: Oct. 25, 2001

THe taste is good, very similar to pumpkin bread. The problem is that its very stick and difficult to remove from pan. I'm thinking to try without adding additional water as the persimmons already have a high enough content.

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SROLLAS

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Reviewed: Oct. 7, 2001

This bread is so moist and flavorful! My husband and I can't stop eating it. I baked some of the batter in mini muffin tins and it worked great - easy to pop in your mouth!

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Tammy

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Reviewed: Jan. 3, 2001

The family loved it! And it disappeared so quickly that I was making it twice a week till the persimmons ran out!

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JULIE BELANGER

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Reviewed: Dec. 4, 2000

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. The bread is moist, delicious, and keeps for three or four days so it makes a wonderful gift idea. I have not tried freezing the bread so I can't say the flavor will change after defrosting. Another note- with only one bread pan, I baked the remainder of the batter in a springform cake pan with cooking parchment on the bottom. The bread came out wonderfully, and has the potential for all sorts of presentation ideas such as a multi-layered holiday cake, or a component in a trifle.

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