Persimmon Bread II

Persimmon Bread II

110

"Excellent for Christmas gifts, as persimmons are only available for a brief time. Moist spice cake type bread. This is the top seller at our company bake sale at Christmas!"
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Ingredients

1 h 10 m servings 292 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
  2. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
  3. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
  4. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Reviews

110
  1. 127 Ratings

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Most helpful positive review

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 stuf...

Most helpful critical review

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 alrea...

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 stuf...

Hands down, best spice bread for the holidays. My husband and my father-in-law are not sweettooths and both do not like persimmon. However, my husband swears this is the only dessert bread he wi...

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. Th...

This is a good recipe and like all good recipes takes personalization well. As advised from other reviews I used 21/2cups of brown sugar (3 cups of white seemed like too much).I add 1/2tsp of gr...

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...

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 alrea...

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!

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!

Made this recipe many times. Tweak the ingredients - reduced sugar to 2 C brn sugar, increase persimmon to 1 1/2 cup & eliminated the water, added spices suggested by other reviewers i.e., 1/4...