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Persimmon Bread III

By: OLLIEKAAT  
"A wonderfully moist persimmon bread. If you like nuts in your bread, just add 1/2 to 1 cup of your favorites to the batter just before baking."

Rating: This weblink has been rated 7 times with an average star rating of 4.6 Read Reviews (6)

Rate/Review | 218 people have saved this

Prep Time:
20 Min
Cook Time:
50 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 2 loaves
 

Ingredients

  • 2 cups white sugar
  • 1 1/2 cups wheat flour
  • 1 1/2 cups all-purpose flour
  • 1/2 cup oatmeal
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 2 cups ripe Hachiya persimmon pulp
  • 1/2 cup applesauce
  • 1/2 cup vegetable oil
  • 3 eggs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl, stir together the sugar, wheat flour, all-purpose flour, oatmeal, salt cinnamon, nutmeg, allspice, cloves, and baking soda, until well mixed. Set aside. In a separate bowl, stir persimmon pulp with applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two greased 9x5 inch loaf pans.
  3. Bake in the preheated oven for one hour, or until a toothpick inserted into the center of the loaves comes out clean.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 206 | Total Fat: 5.7g | Cholesterol: 22mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2004 by IAINTSOTAL 
It’s a great fall recipe. Excellent, moist and delicious I bake this in a 10-cup bundt pan. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2004 by ACES4ME 
Perfect for the holidays. Found it quick and easy, but most important, enjoyed by the whole... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2004 by FORTBRAGGDIANE 
Thank you for sharing this recipe. We had some persimmons that our grands had picked from a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2006 by Emily 
I made this bread according to the directions, adding about 3/4 cup of chopped nuts as well. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2006 by ADRI122 
Persimmons on their own didn't have much flavor but the bread was moist, hearty and yummy! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by SarahChaloux 
I used this recipe to use up pulp I had left over from making fresh juices. I had been... MORE

 
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