Persimmon Bread Recipe

  Add a photo 4 recipe photos for Persimmon Bread   Back to full recipe jacqueline z. 2 jacqueline z. jacqueline z. Stephanie Y. Advertisement PREV PREVIOUS RECIPE NEXT NEXT RECIPE

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Persimmon Bread 12 Submitted by gailanng "From the New Orleans Time Picayune. Freezes well."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by jacqueline z. Ready In: 1hr 20mins Ingredients: 14 Yields: 2 loaves Serves: 10 Nutrition information

ingredients

Units: US

• 3⁄4 cup vegetable oil
• 1 1⁄2 cups sugar
• 2 eggs, beaten
• 1 cup persimmon pulp
• 1 3⁄4 cups flour
• 1⁄2 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1⁄2 cup chopped walnuts
• 1⁄2 cup chopped dates (optional)

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directions

• Preheat oven 350 degrees.
• In a large bowl blend sugar and oil; add eggs and persimmon pulp.
• In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
• Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
• Turn out on wire rack to cool. Freezes well.

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Questions & Replies

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1. what size are the loaves? I followed the recipe for 2 loaves and the batter only comes up 1 inch in each loaf pan.   icons / ellipsis / ellipsis-horizontal Janet D. Reply See 1 Reply

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Reviews

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1. Received a bunch of persimmons from our CSA, which of course all went ripe at once. Followed the recipe as is, making 4 mini loaves , baked about 35 min. Recommend including the dates and walnuts, they really give a great flavor to the bread. Hubby took one loaf to work, said it was snarfed up in minutes! Thanks for posting, keeping on hand for the next batch of persimmons I get!   icons / ellipsis / ellipsis-horizontal GIBride01 Reply 7
2. AMAZING!!! Thank you SO much for posting this recipe. I wasn't sure what to do with frozen persimmons from my neighbor, and this recipe was head-on fantastic. I am from SW LA, so when I was it was posted in the New Orleans paper, I was sure it was a winner. <br/>Changes: The only changes I made were to use Splenda instead of Sugar, 1/2 white whole wheat flour and 1/2 white, and substituted rasins. Along with the walnuts, I added glazed pecans for salad (great way to use up leftover salad topper!). Instead of making two large loaves, I put the mix into a mini-loaf pan and turned out with great little goodies for family & friends.   icons / ellipsis / ellipsis-horizontal GoBugsy Reply 7
3. I couldn't wait for these to cool before I cut myself a slice, and then another. So good! Make sure to use the dates and walnuts because they really add to the texture and flavor. Every year my grandmother's tree produces more persimmons than our family could eat, so I strain the pulp and place in freezer bags. Defrost, and then I can enjoy them throughout the year! Made for ZWT 6 by an UNRuLy!   icons / ellipsis / ellipsis-horizontal Stephanie Y. Reply 7
4. This was absolutely fantastic. I had never used persimmons before, but I saw some at my local produce market, and decided to give this a try. I used two 8-inch loaf pans, which only took 45 minutes to bake. The bread was so moist, and the aroma while it baked was absolutely heavenly. The spices gave it a really festive flavor, which was perfect on a cold, rainy day. I will be making this one again. Thanks for posting this. Made for Every Day is a Holiday Tag Game.   icons / ellipsis / ellipsis-horizontal JackieOhNo! Reply 4
5. The best persimmon bread ever,so moist and easy.   icons / ellipsis / ellipsis-horizontal donna c delk Reply 2

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Tweaks

MOST POPULARMOST RECENT

1. I tried this recipe in a normal size loaf pan and cooked it for the suggested 1 hour. Think it was too long. I did not have clove, so added additional 1/2 teaspoon of Nutmeg and 1/2 teaspoon all spice. Tried it a second time this time added an additional 1/4 cup of persimmon and used the small loaf pans. Cooke them for 35-40 mins and they came out much better. Nice and moist. A few of the loaves I made Cream Cheese frosting for the top. Was moist without it but wanted to try it. The fuyu persimmons are the best to use. Accidentally bought another variety and they were not the same   icons / ellipsis / ellipsis-horizontal Debbie T. Reply 1
2. Very good recipe! However, I only had coconut oil, so I replaced the veggie oil with the same amount of coconut oil. I ignored all the spices and put a large splash of vanilla in the wet ingredients. When I was supposed to put in walnuts, I used a small handful of each of the following :sunflower seeds, cashews, almonds, white chocolate chips and dark chocolate chunks. In one batch, I coated the bottom of the glass cake dish I used with powdered sugar and the other with cocoa powder. In both, I sprinkled pumpkin pie spice across the top. Baked it in my convection oven on "Bake" for thirty minutes, turned it, then did another 30 minutes. It's the best bread I've had in a while, but my version could've seriously used some cranberries or raisins.   icons / ellipsis / ellipsis-horizontal karyssaliggett1 Reply 1 See 1 Reply

RECIPE SUBMITTED BY

gailanng United States icons / following Follow Me

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I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!   View Full Profile Advertisement Advertisement Advertisement

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