Persimmon Bread

READY IN: 1hr 20mins
Recipe by gailanng

From the New Orleans Time Picayune. Freezes well.

Top Review by GoBugsy

AMAZING!!! Thank you SO much for posting this recipe. I wasn't sure what to do with frozen persimmons from my neighbor, and this recipe was head-on fantastic. I am from SW LA, so when I was it was posted in the New Orleans paper, I was sure it was a winner.
Changes: The only changes I made were to use Splenda instead of Sugar, 1/2 white whole wheat flour and 1/2 white, and substituted rasins. Along with the walnuts, I added glazed pecans for salad (great way to use up leftover salad topper!). Instead of making two large loaves, I put the mix into a mini-loaf pan and turned out with great little goodies for family & friends.

Ingredients Nutrition

Directions

  1. Preheat oven 350 degrees.
  2. In a large bowl blend sugar and oil; add eggs and persimmon pulp.
  3. In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
  4. Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
  5. Turn out on wire rack to cool. Freezes well.

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