Persimmon Bread III

Name: Persimmon Bread III
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 loaves
Ingredients: 2 cups white sugar; 1 ½ cups wheat flour; 1 ½ cups all-purpose flour; ½ cup oatmeal; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon ground allspice; ½ teaspoon ground cloves; 2 teaspoons baking soda; 2 cups ripe Hachiya persimmon pulp; ½ cup applesauce; ½ cup vegetable oil; 3 eggs

Rating: 4.4 stars

15 Ratings
14 Reviews
1 Photo

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.

By OLLIEKAAT

Gallery

Recipe Summary

prep:

20 mins

cook:

50 mins

total:

1 hr 10 mins

Servings:

Yield:

2 loaves

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

In a bowl, stir together the sugar, wheat flour, all-purpose flour, oatmeal, salt cinnamon, nutmeg, allspice, cloves, and baking soda, until well mixed. Set aside. In a separate bowl, stir persimmon pulp with applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two greased 9x5 inch loaf pans.
Step 3

Bake in the preheated oven for one hour, or until a toothpick inserted into the center of the loaves comes out clean.

Nutrition Facts

Per Serving:

206 calories; protein 2.7g 5% DV; carbohydrates 37.2g 12% DV; fat 5.7g 9% DV; cholesterol 17.3mg 6% DV; sodium 167.5mg 7% DV. Full Nutrition

Reviews (14)

Most helpful positive review

IAINTSOTAL

11/06/2004

It s a great fall recipe. Excellent moist and delicious I bake this in a 10-cup bundt pan. Read More

Helpful

(26)

Most helpful critical review

Emily Moothart

11/27/2006

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! Read More

Helpful

(14)

15 Ratings

5 star values: 10
4 star values: 2
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

IAINTSOTAL

11/06/2004

It s a great fall recipe. Excellent moist and delicious I bake this in a 10-cup bundt pan. Read More

Helpful

(26)

ACES4ME

11/06/2004

Perfect for the holidays. Found it quick and easy but most important enjoyed by the whole family. Read More

Helpful

(19)

Emily Moothart

11/27/2006

Helpful

(14)

FORTBRAGGDIANE

12/20/2004

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. Read More

Helpful

(9)

ADRI122

02/12/2006

Persimmons on their own didn't have much flavor but the bread was moist hearty and yummy! I loved it. Read More

Helpful

(8)

SarahChaloux

11/02/2009

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! Read More

Helpful

(7)

Likes2cook

02/21/2012

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. Read More

Helpful

(4)

borges

12/30/2009

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. Read More

Helpful

(4)

Jujujess

11/18/2012

This was my first time making persimmon bread and I think it turned out well although I couldn't really taste the persimmons. I halved the recipe because I only had a cup of puree and it worked out fine. I did add only 3/4 cup of sugar instead of 1 cup and it turned out plenty sweet. I also cut the allspice a bit too. I cooked them as mini muffins for approximately 15 minutes. Read More

Helpful

(3)

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Nutritional Information

Persimmon Bread III

Servings Per Recipe: 24
Calories: 206.2

% Daily Value *

protein: 5 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 9 %

saturated fat: 5 %

cholesterol: 6 %

vitamin a iu: 2 %

niacin equivalents: 14 %

vitamin b6: 3 %

vitamin c: 22 %

folate: 9 %

calcium: 2 %

iron: 10 %

magnesium: 3 %

potassium: 3 %

sodium: 7 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Persimmon Bread III

1 of 14

All Reviews

IAINTSOTAL

11/06/2004

It s a great fall recipe. Excellent moist and delicious I bake this in a 10-cup bundt pan.

Helpful

(26)

ACES4ME

11/06/2004

Perfect for the holidays. Found it quick and easy but most important enjoyed by the whole family.

Helpful

(19)

Emily Moothart

11/27/2006

Helpful

(14)

FORTBRAGGDIANE

12/20/2004

Helpful

(9)

ADRI122

02/12/2006

Persimmons on their own didn't have much flavor but the bread was moist hearty and yummy! I loved it.

Helpful

(8)

SarahChaloux

11/02/2009

Helpful

(7)

Likes2cook

02/21/2012

Helpful

(4)

borges

12/30/2009

Helpful

(4)

Jujujess

11/18/2012

Helpful

(3)

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Persimmon Bread III

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Persimmon Bread III

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Persimmon Bread III

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Persimmon Bread III