Reviewed: Nov. 1, 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!

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Reviewer:

SarahChaloux

Cooking Level: Intermediate

Home Town: Gravenhurst, Ontario, Canada

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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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Reviewer:

Emily

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

Living In: La Habra, California, USA

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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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Reviewer:

ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

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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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