Reviewer:

SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 2, 2013

I had enough pulp to do 3 batches of this bread. I made all 3 into muffins. If you do that, make sure you remember to cut down the baking time. (I almost burned my 1st batch.) All 3 batches I did cut the sugar as suggested by others. I did 1-1/2 cups. I think 2 cups would be a bit better. I also replaced the oil with apple sauce in all of them. The first batch I then did the rest as written. The next batch, I followed the suggestions to increase pulp to 1-1/2cups and delete the water. Tasting both batches together, we could taste a slightly higher persimmon flavor in the 2nd batch. The 3rd batch I kept the increased pulp and added extra seasonings as suggested by other reviews. We did not notice a difference. These were great muffins, no matter which variation we made.

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Reviewer:

Reggie Ann

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: Dec. 29, 2012

This is very delish recipe. I use Pecan instead of Walnut..

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Reviewer:

gina4man

Cooking Level: Beginning

Reviewed: Dec. 29, 2012

While cleaning my Mom's freezer, I found some frozen persimmon pulp. I have never baked persimmon anything so thought I would try this bread recipe. I got the jitters after reading all the tweaking reviews but ended up tweaking my own since I frequently bake banana bread. I used 2 cups persimmon pulp and 1 cup applesauce, 1/2 cup of oil, 1 tsp vanilla, 2 1/2 cups sugar and 1/2 cup brown sugar. I didn't want to add the water since there is water already in the fruits. The bread turned out dense, moist and great flavor. My recipe made 4 medium sized loaves to which I added a variety walnuts and raisins (left one plain) I cut the temp bake to 325 and cut the baking time too because of the smaller loaf pans.

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Reviewer:

La_ura

Reviewed: Dec. 16, 2012

Really tasty, but with 3 cups of sugar, it's super rich. The sugar carmalizes and makes it look really dark and delicious. I added raisins as well. Great desert.

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Reviewer:

Niki

Cooking Level: Expert

Home Town: Eden, Utah, USA

Reviewed: Dec. 16, 2012

Wonderful recipe and great persimmon bread. I noticed however that it indicated (3) loaves in a 6" by 3" loaf pan. I found that it was enough for (5) mini pans.

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Reviewer:

cathy udell

Reviewed: Dec. 11, 2012

It is delicious. Easy and a nice gift when visiting.

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Reviewer:

Reviewed: Nov. 21, 2012

I have them in the oven as I write this, I have a persimmon tree and she produces more then enough for just jams and jellies... This will be my first bread...looks great!

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Reviewer:

Patrick

Reviewed: Nov. 17, 2012

Super yummy and oh, so sticky! My family loved it before I baked it. Thanks for the holiday treat!

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Reviewer:

ssweetkitten

Reviewed: Nov. 15, 2012

Awesome! I added twice the pulp and used 2 cups of organic sugar and ground cloves. I also substituted apple sauce for oil. put icing on top after baking when bread is still hot. Super!

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