Persimmon Bread III Recipe -
Persimmon Bread III Recipe

Persimmon Bread III

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2004

It’s a great fall recipe. Excellent, moist and delicious I bake this in a 10-cup bundt pan.

Most Helpful Critical Review
Nov 27, 2006

I made this bread according to the directions, adding about 3/4 cup of chopped nuts as well. The result tastes good, but be warned that it is VERY dense and heavy. More so than a normal banana bread or pumpkin bread. I was thinking of giving these for gifts, but I have to say that I don't think they're good enough for that. Time to try a different recipe!


12 Ratings

Nov 06, 2004

Perfect for the holidays. Found it quick and easy, but most important, enjoyed by the whole family.

Dec 20, 2004

Thank you for sharing this recipe. We had some persimmons that our grands had picked from a friend's tree and had no idea how to use them. The recipe you shared with us turned out great...we added a banana since we were just shy of the 2 cup suggested amount of persimmon. Everyone loved the results.

Feb 11, 2006

Persimmons on their own didn't have much flavor but the bread was moist, hearty and yummy! I loved it.

Nov 02, 2009

I used this recipe to use up pulp I had left over from making fresh juices. I had been looking for a good recipe to use it up and this one called for quite a bit of pulp. The pulp I had used consisted of apple, beet, celery, and lots of carrot. It worked great! it was a little heavy on the all spice for me - but it is still really delicious. half went into a loaf, the other half went into muffins which I baked for around 30 min. The taste great!

Dec 30, 2009

This bread is delicious. I used 1 1/2 c. sugar, 3 tsp. Garam Masala Indian spices blend (instead of the other spices), 1 c. persimmon and 1 c. banana, and added walnuts. Wonderful and unusual. Great with Tetley Cardamom Tea.

Feb 21, 2012

Instead of making my usual persimmon cookies and persimmon pudding I tried this one and it turned out great. I did substitute another 1/2 cup persimmon pulp for the 1/2 cup applesauce. This bread isn't too sweet and I like the use of whole wheat flour and oatmeal.


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  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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