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Persimmon Bread III

Rated as 4.4 out of 5 Stars

"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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Ingredients

1 h 10 m servings 206 cals
Original recipe yields 24 servings (2 loaves)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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; 5.7 g fat; 37.2 g carbohydrates; 2.7 g protein; 17 mg cholesterol; 167 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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...

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

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

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...

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 a...

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 c...

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. ...

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...

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 br...