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My review
Persimmon Bread II
Nancy Scott
"Excellent for Christmas gifts, as persimmons are only available for a brief time. Moist spice cake type bread. This is the top seller at our company bake sale at Christmas!"
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Ingredients
1 h 10 m servings 292Original recipe yields 24 servings (3 - 6x3 inch loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
- In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
- In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
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Reviews
Read all reviews 139161 Ratings
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Most helpful positive review
11/15/2002
I have never had persimmons until a friend who had a tree brought me some. I had no idea what to do with it. I froze the pulp so I could investigate on what to do with this strange orange stuf...
Most helpful critical review
10/25/2001
THe taste is good, very similar to pumpkin bread. The problem is that its very stick and difficult to remove from pan. I'm thinking to try without adding additional water as the persimmons alrea...
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11/15/2002
I have never had persimmons until a friend who had a tree brought me some. I had no idea what to do with it. I froze the pulp so I could investigate on what to do with this strange orange stuf...
11/29/2006
Hands down, best spice bread for the holidays. My husband and my father-in-law are not sweettooths and both do not like persimmon. However, my husband swears this is the only dessert bread he wi...
12/4/2000
After losing an older family recipie, I came here to hunt for a close variation. This recipie is even better, enjoyed by family and co-workers and is a definite hit with my year-old nephew. Th...
12/18/2006
This is a good recipe and like all good recipes takes personalization well. As advised from other reviews I used 21/2cups of brown sugar (3 cups of white seemed like too much).I add 1/2tsp of gr...
11/2/2003
This bread is great! Iàm in Italy right now and persimmons (cachi or kaki) are in season right now and they are the best things EVER so I thought I would see what I could make with them! I found...
10/25/2001
THe taste is good, very similar to pumpkin bread. The problem is that its very stick and difficult to remove from pan. I'm thinking to try without adding additional water as the persimmons alrea...
12/21/2009
Made this recipe many times. Tweak the ingredients - reduced sugar to 2 C brn sugar, increase persimmon to 1 1/2 cup & eliminated the water, added spices suggested by other reviewers i.e., 1/4...
11/27/2001
Everyone loves it, just as long as you don't admit persimmons are in it. I wish it used more persimmons so I could use up our harvest quicker!
10/7/2001
This bread is so moist and flavorful! My husband and I can't stop eating it. I baked some of the batter in mini muffin tins and it worked great - easy to pop in your mouth!