*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.
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!
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.
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!
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.
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.
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.
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