Reviewed: Nov. 13, 2008

I had no idea what to do with 4 persimmons a friend gave me. So, I peeled them, put the in the food processor and cut the white sugar to 2 C and 1/2 C brown sugar. I replaced half the oil with applesauce and added a little ginger. What a great recipe! I was glad to use some of the other postings for tips on making this. It has great flavor and is very moist.

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Reviewer:

snowbunny

Reviewed: Nov. 13, 2008

This bread is wonderful, thanks for posting it! We skipped the nuts, since there's a nut allergy problem in the family. I might also reduce the sugar to 2.5 cups next time (although it's very good as is). I might add, that when making persimmon recipes, it's always easier to get the persimmon pulp using an extractor attachment on a Kitchen Aid mixer or something similar. We have a native persimmon tree, and the fruit is small and loaded with hard seeds. You have to de-seed the fruit before you run it through the extractor (found that one out the hard way).

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Reviewer:

Annette

Reviewed: Nov. 4, 2008

Bread was delicious, although it was a bit dense. I made mine in cupcake tins so perhaps I was expecting something lighter. The taste was GREAT. just could have been a bit "lighter".

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Reviewer:

yansy

Reviewed: Nov. 4, 2008

Good! I didn't have any ripe persimmons at hand, so I put the persimmons in a blender and blend them into a mush. I halved the oil,and used olive oil instead. Also halved the sugar, used more brown sugar instead of white, and sub 1/3 of the flour with whole wheat flour. Added diced dates. Will make again! Thanks!

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Reviewer:

ZAKIAH

Cooking Level: Intermediate

Home Town: Gombak, Selangor, Malaysia

Living In: Okayama, Okayama, Japan

Reviewed: Oct. 29, 2008

I followed the recipe exactly. Very good. I baked 1 loaf and 1 small bundt. Next time I'll cut the sugar a little. Very sweet.

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Reviewer:

Sew What?

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

Reviewed: Oct. 19, 2008

I liked the bread, it just felt too heavy (too much oil) and very sweet. This after the recommendation to use brown sugar instead of white, and leave out the extra water. I will try to make it exactly as directed and see if it tastes better next time.

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Reviewer:

jamie

Cooking Level: Intermediate

Living In: Long Beach, California, USA

Reviewed: Oct. 18, 2008

fabulous! We had a bumper crop of persimmons this year so I am making lots of bread. Of all the recipes I have gotten a hold of this is the best, and I added pumpkin spice as well!

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Reviewer:

Ruthiedo2

Reviewed: Feb. 27, 2008

Everyone loved this. My aunt asked for the recipe and shared it with all her friends.

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Reviewer:

NONIEGOULD

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Elk Grove, California, USA

Reviewed: Jan. 5, 2008

Moist and delicious! I did halve the recipe to put in a regular loaf pan. I also used 1 1/4 persimmon puree (2 persimmons) and 1 1/4 c brown sugar instead of white and no water. Came out a little too moist. I think next time I will use the same amount of persimmon (you could really taste it), 1 c brown sugar and applesauce instead of oil or halve the oil.

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Reviewer:

DAYGIRL78

Reviewed: Dec. 30, 2007

Mmm delicious! I changed the recipe slightly to make it a little healthier: instead of 3cups of sugar I used 1.5cups brown sugar and 1/2cup white sugar. Replaced oil with equal amount of apple sauce, added 1tsp of vanilla extract and one banana. And it came out just perfect! Very moist and rich bread, even my picky boyfriend liked it.

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6 users found this review helpful