Reviewed: Dec. 22, 2007

This is my husbands new favorite food! I have made SO MANY of these this year, everyone loves them. I used the vanilla glaze to drizzle over the top. Yum!! I also substituted 1/2 the oil for applesauce and used more pulp. The only problem I have had is that I use raisins instead of nuts and I can't keep them suspended in the batter. They end up at the bottom and they burn.

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6 users found this review helpful

Reviewer:

csb

Reviewed: Dec. 22, 2007

Followed it exactly, except I baked it in a 9x13 to make it more of a cake. Came out great! Thanks!

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6 users found this review helpful

Reviewer:

Cooking Sisters

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Dec. 22, 2007

This bread turned out pretty good. I followed the advice of various reviewers and used 2 1/2 c. of brown sugar, substituted half the oil with applesauce and added 1/2 tsp of ginger. The results were pretty good. I used 5 small disposable foil loaf pans to take all the batter and turned them into gifts for some friends, who enjoyed the bread very much. Next time I will add more spice, maybe pumpkin spice. Cranberries may add more interest to the bread too.

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Reviewer:

VAISHALI

Reviewed: Dec. 12, 2007

We loved this easy to make flavorful bread. It works well if you cut the sugar down too. It does not change the flavor to take out a 1/2 cup of sugar and I think one could even take more out.

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Reviewer:

jorjan

Reviewed: Dec. 2, 2007

The bread turned out very moist, which was good, but I would likely reduce the amount of oil next time.

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3 users found this review helpful

Reviewer:

Jasperbell

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Nov. 26, 2007

I double the persimmons and deleted the water. Bread came out great! Big hit with the family

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7 users found this review helpful

Reviewer:

CARIA

Cooking Level: Expert

Reviewed: Nov. 17, 2007

I used 2 1/2 c. of brown sugar, added almond extract, increased the persimmon pulp and decreased the water. Was yummy. Made 12 muffins, and 3 mini loaves.

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4 users found this review helpful

Reviewer:

petrea

Reviewed: Nov. 13, 2007

The first time I made it, I doubled the recipe and it didn't quite turn out. The second time, I followed the recipe with a few changes...I added cranberries, used applesauce for 1/2 the oil and also substituted brown sugar for some of the granulated sugar. I came out super super moist. I sliced up a loaf to bring to work (before I end up eating the whole thing myself) My kids like it and asked for more. Tonight, I'm making another batch, without the nuts (for those who are allergic or don't care for nuts) and substituted applesauce for all of the oil...we'll see how this batch turns out! I'll be sticking them in the freezer and bring them back out for the holidays!

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Reviewer:

LITLLAM88

Reviewed: Oct. 30, 2007

This recipe is exactly why I love this website. I had a client bring in some homegrown persimmons and I thought, what the heck do I do with these? To Allrecipes! I made this bread and brought it work. What a hit! I had several ask for the recipe (and several others ask what a persimmon was.) This bread has a really nice flavor and is very moist. I took the reviewers advice and used 2 1/2 cups of brown sugar and added some pumpkin spice. I made a bundt & still had batter left over (not quite a loaf pan.) Will make muffins next time with the leftovers. Great recipe!

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5 users found this review helpful