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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: 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!
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1 user found this review helpful

Reviewer:

Emily
Cooking Level: Intermediate
Home Town: Nevada City, California, USA
Living In: La Habra, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 11, 2006
Persimmons on their own didn't have much flavor but the bread was moist, hearty and yummy! I loved it.
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4 users found this review helpful

Reviewer:

ADRI122
Photo by ADRI122
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: 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.
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5 users found this review helpful

Reviewer:

FORTBRAGGDIANE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 6, 2004
Perfect for the holidays. Found it quick and easy, but most important, enjoyed by the whole family.
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5 users found this review helpful

Reviewer:

ACES4ME
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 6, 2004
It’s a great fall recipe. Excellent, moist and delicious I bake this in a 10-cup bundt pan.
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11 users found this review helpful

Reviewer:

IAINTSOTAL
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