Reviewed: Oct. 28, 2012

Moist and delicious! I had a friend pawn off some persimmons on me(I don't really care for them) so I found this recipe and I found that after baking it the persimmon flavor wasn't really there, wich is kind of bad I guess for persimmon lovers, but great for me. I added some raisins and I made a powdered sugar glaze for the top but other than that I followed the recipe. It made a lot so I brought some to work, everyone loved it, thanks!

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Reviewer:

sweet sakura

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

Reviewed: Jan. 9, 2012

I did a half-batch per the ingredients listed, and did 6 muffins instead of a loaf. I used egg whites instead of full eggs, unsweetened applesauce instead of the oil, Splenda white sugar in place of regular white sugar, and doubled the nutmeg. Instead of all purpose flour, I used whole wheat bread flour. I baked the muffins for approximately 45 minutes at 350F, and they turned out exceptionally well. Very tasty! Although I made a few changes to produce a low fat recipe out of the original, I still maintain this recipe at 5 stars. Excellent, and thank you for 'introducing' me to the world of persimmons!

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Reviewer:

dmphax

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

Living In: Moncton, New Brunswick, Canada

Reviewed: Jan. 8, 2012

Very good.

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Reviewer:

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Dec. 28, 2011

This is a nice bread, nice and moist, nice texture, but the star ingredient could be anything because you sure can't taste the persimmon. I used finely chopped pecans instead of walnuts. I quadrupled the recipe to give away as Christmas presents, and in so doing reduced the egg count by two. I find that beating the batter in my KitchenAid stand mixer really well, makes for a such a creamy batter that I can reduce the egg count slightly with no reduction in quality.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: Dec. 25, 2011

3.5 stars. I thought it was a good variation of pumpkin bread. I actually was considering making this recipe and the Downeast Main Pumpkin Bread with persimmon instead. The recipes were so incredibly similar. There was more pulp (15oz vs 1c) in the pumpkin bread recipe (and half a cup more flour to compensate) and a couple more spices. So I made those adjustments, dropped the batter in muffin tins, and kept the oven temp the same, but decreased the baking time to 20 min. I think that with my oven, it could have stayed in there a min or so longer, since I like a very caramelized top. But what came out was moist and the texture was not dense at all. I have some more persimmon my father had gifted me, and will probably make this again in loaf form or try the persimmon cookie recipe on this site.

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Reviewer:

lilorchid82

Reviewed: Dec. 21, 2011

I liked all the suggestions here! I used 2 cups of brown sugar - plenty sweet. Used olive oil and next time I will use less as suggested. Added ground cloves and would increase all spices a bit next time. Added some chocolate chips that I had around - good addition. I would use more persimmon also and decrease the water as suggested. Made 2 dozen mini muffins and 2 dozen regular muffins!

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Reviewer:

MartyR

Reviewed: Dec. 20, 2011

THIS RECIPE WAS SO GREAT! Instead of three small loaves, made two regular sized loaves. I also added 1 1/2 teaspoons of vanilla extract and spread brown sugar on the top about five minutes before they came out of the oven. Oh, and I hate walnuts, so I just skipped them and the bread was fantastic anyway. This bread is so incredibly moist and yummy, it had all of my co-workers wanting the recipe!!!

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Nifer's Kitchen

Reviewed: Dec. 10, 2011

I tweaked this a lot to make it use more persimmons and have a denser, more quick-bread like texture. I used 1 1/4 cups white sugar, 1 1/4 cups brown sugar, cut the oil in half and substituted persimmons for the other half cup of oil. I also substituted persimmons for half of the water. It turned out great!

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CinnamonR

Reviewed: Dec. 8, 2011

I've never had persimmons but I omitted the water, doubled the persimmon pulp, used half white sugar and half brown sugar, also added crainsins because i had some and it tastes great! Great use of my bountiful basket fruit!

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Reviewer:

tpeila

Reviewed: Dec. 5, 2011

Making the recipe as-is produce a very sweet, tasty, and mild bread. It wasn't as spicy as I'd like, but my friends enjoyed it. Next time I make this, I'll add more persimmon (as others have suggested), reduce the amount of sugar to 1.5 cups, add 1 cup brown sugar, leave out the water and add more spices (1/2 tsp. each of cloves, allspice, ginger). I also might just mix the persimmon straight into the batter, rather than mix it with baking soda separately. It solidified quickly and I'm not sure how well it mixed in...

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