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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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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

Nutrition Facts

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
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2004
It s a great fall recipe. Excellent moist and delicious I bake this in a 10-cup bundt pan. Read More
(26)

Most helpful critical review

Rating: 3 stars
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
(14)
15 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/06/2004
It s a great fall recipe. Excellent moist and delicious I bake this in a 10-cup bundt pan. Read More
(26)
Rating: 5 stars
11/06/2004
Perfect for the holidays. Found it quick and easy but most important enjoyed by the whole family. Read More
(19)
Rating: 3 stars
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
(14)
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Rating: 5 stars
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
(9)
Rating: 5 stars
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
(8)
Rating: 5 stars
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
(7)
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Rating: 5 stars
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
(4)
Rating: 5 stars
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
(4)
Rating: 4 stars
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
(3)
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