Nice, moist bread.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.

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  • In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.

  • In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.

  • Bake for 75 minutes, or until tester inserted in the center comes out clean.

Nutrition Facts

547 calories; 7.5 g protein; 73.3 g carbohydrates; 62 mg cholesterol; 429.5 mg sodium. Full Nutrition

Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2003
This bread is moist and delicious! I followed the recipe exactly with the exception of the spices. I added 1/2 tsp nutmeg and a dash of cloves. Also it was beautiful and brown after 50 mins of baking. I did use a dark nonstick loaf pan. My oven temperature is usally quite accurate. It was the first time I've used persimmons in baking. My neighbor shared some from her garden. Now I'm anxious to get more so I can make more of this delicious bread. I read that you can freeze persimmon pulp so I'd like to do that and be able to make this even when they're not in season. Thank you v monte for this wonderful recipe!! Read More
(206)

Most helpful critical review

Rating: 3 stars
01/12/2011
I thought it was ok. It seemed pretty dense but moist. Slight hint of persimmon was expecting more. BTW 3 persimmons = 1 cup of pulp. Read More
(13)
134 Ratings
  • 5 star values: 95
  • 4 star values: 32
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2003
This bread is moist and delicious! I followed the recipe exactly with the exception of the spices. I added 1/2 tsp nutmeg and a dash of cloves. Also it was beautiful and brown after 50 mins of baking. I did use a dark nonstick loaf pan. My oven temperature is usally quite accurate. It was the first time I've used persimmons in baking. My neighbor shared some from her garden. Now I'm anxious to get more so I can make more of this delicious bread. I read that you can freeze persimmon pulp so I'd like to do that and be able to make this even when they're not in season. Thank you v monte for this wonderful recipe!! Read More
(206)
Rating: 5 stars
12/30/2003
This bread is moist and delicious! I followed the recipe exactly with the exception of the spices. I added 1/2 tsp nutmeg and a dash of cloves. Also it was beautiful and brown after 50 mins of baking. I did use a dark nonstick loaf pan. My oven temperature is usally quite accurate. It was the first time I've used persimmons in baking. My neighbor shared some from her garden. Now I'm anxious to get more so I can make more of this delicious bread. I read that you can freeze persimmon pulp so I'd like to do that and be able to make this even when they're not in season. Thank you v monte for this wonderful recipe!! Read More
(206)
Rating: 5 stars
02/14/2006
Great recipe. I've made this twice. The first time around it was fruit-cake like except not disgusting like the store-bought variety. I added 1 1/2 cups (combined) dried apricots raisins dates and candied ginger the zest of 1 whole orange and 1/2 tsp each nutmeg cloves and cardammom. The second time I wanted a more persimmon flavor (the bread has no persimmon flavor as written). I added added 1 1/2 cups chopped ripe fresh unpeeled persimmon 1/2 cup dried dates and 3/4 cup chopped walnuts with as much spices as the first time. It was the perfect amount of spice for me. The 2nd time around I also replaced white with whole wheat flour and 1/2 cup brown sugar rather than the suggested amount of white sugar. The result was a much stronger persimmon flavor and a moist bread despite the subtracted sugar. I also find it easier to mix in the nuts and dried fruit right before pouring the batter into the pan rather than with the dry ingredients. Read More
(183)
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Rating: 4 stars
04/14/2003
Very tasty bread. My friend gave me some persimmons and I didn't know what to do with them. I found this recipe. To make the fruit pulp I diced the fruit and then put it in the blender. I also used golden raisins instead of regular raisins because I thought the color would look nice and I also think they have more flavor than regular raisins. I would definitely recommend this recipe if you are looking for something to do with persimmons! My husband also liked the bread. Read More
(98)
Rating: 5 stars
11/17/2007
Thank you so much for posting this recipe! As the recipient of a bag full of persimmons off a friend's tree this was much appreciated! I made one loaf and it turned out great! I did change the amount of oil to 1/3 cup and added 1/2 extra persimmon. I will keep this on hand and bake 2 more loaves tomorrow! (I cut and peeled the persimmons and mashed them along with oil eggs baking soda cinnamon salt sugar in the blender). Worked like a charm! Read More
(44)
Rating: 5 stars
01/10/2004
VERY easy to assemble. (I don't understand how the first reviewer had trouble; the recipe is quite clear.) I made MANY dozen mini loaves (35 min baking time) for Holiday gifts this year. The flavor of the result is wonderful and balanced. Of course I added another 1/4 cup all purpose flour 1/2 cup diced dates 1 tsp dried grated orange peel and 1/2 tsp each ground mace and ground allspice to punch up the flavor. I'm already receiving raves from the recipients. Read More
(40)
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Rating: 4 stars
11/16/2009
Nice recipe. Often I will reduce the sugar in breads and cakes because they're too sweet for friends and family here in Japan. This recipe is an exception. Cutting back on the sugar if anyone else is thinking about it may not be the best idea. I made two versions and it was definitely better with the full amount. That said I like that it has a real bread flavor (as opposed to cake). I gave it a 4 because I think it could have used some more of the spices. It was a little bland. Next time I think I'll add a teaspoon of pumpkin pie spice as well. All in all pretty good. Thank you for the recipe! Read More
(25)
Rating: 5 stars
04/14/2003
Wonderful delicious bread. Very moist. thank you. Read More
(19)
Rating: 5 stars
12/05/2006
I absolutely love this recipe!!!! I was looking for something new for my family to try and had grabbed some persimmons from the grocery store. I used 3 large persimmons and left things a bit chunky for a more rustic look and great tase. I also did mini loaves and everyone seems to really enjoy them!!! Read More
(18)
Rating: 5 stars
01/07/2008
I have never had persimmon bread before and my neighbor has a tree just loaded with them each year I get some to make the cookies so this year he asked if I would make him some bread I found this recipe and my neighbor is a diabetic so I made some changes. Where you use 3cups of sugar I used 3 cups of Splenda and Ialso changed 3 cups allpurpose flour to Gold Medal Speciality Flour thats better for bread baking. I increased the walnuts to 1- 1/2cups and added 1-1/2 cups of rasins Instead of greasing the pans I Pam them. That is so good and my neighbor really likes it. Oh so did my mom. Looks like I will be making this all the time as long as the persimmons hold out. Read More
(16)
Rating: 3 stars
01/12/2011
I thought it was ok. It seemed pretty dense but moist. Slight hint of persimmon was expecting more. BTW 3 persimmons = 1 cup of pulp. Read More
(13)