Recipe by OLLIEKAAT
"A wonderfully moist persimmon bread. If you like nuts in your bread, just add 1/2 to 1 cup of your favorites to the batter just before baking."
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1 1/2 cups
1 1/2 cups
ripe Hachiya persimmon pulp
It’s a great fall recipe. Excellent, moist and delicious I bake this in a 10-cup bundt pan.
I made this bread according to the directions, adding about 3/4 cup of chopped nuts as well. The result tastes good, but be warned that it is VERY dense and heavy. More so than a normal banana bread or pumpkin bread. I was thinking of giving these for gifts, but I have to say that I don't think they're good enough for that. Time to try a different recipe!
Perfect for the holidays. Found it quick and easy, but most important, enjoyed by the whole family.
Thank you for sharing this recipe. We had some persimmons that our grands had picked from a friend's tree and had no idea how to use them. The recipe you shared with us turned out great...we added a banana since we were just shy of the 2 cup suggested amount of persimmon. Everyone loved the results.
Persimmons on their own didn't have much flavor but the bread was moist, hearty and yummy! I loved it.
I used this recipe to use up pulp I had left over from making fresh juices. I had been looking for a good recipe to use it up and this one called for quite a bit of pulp. The pulp I had used consisted of apple, beet, celery, and lots of carrot. It worked great! it was a little heavy on the all spice for me - but it is still really delicious. half went into a loaf, the other half went into muffins which I baked for around 30 min. The taste great!
This bread is delicious. I used 1 1/2 c. sugar, 3 tsp. Garam Masala Indian spices blend (instead of the other spices), 1 c. persimmon and 1 c. banana, and added walnuts. Wonderful and unusual. Great with Tetley Cardamom Tea.
Instead of making my usual persimmon cookies and persimmon pudding I tried this one and it turned out great. I did substitute another 1/2 cup persimmon pulp for the 1/2 cup applesauce. This bread isn't too sweet and I like the use of whole wheat flour and oatmeal.
* Percent Daily Values are based on a 2,000 calorie diet.
Persimmon Bread III
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 51
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