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    You are in: Home / Recipes / Persimmon Bread Recipe
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    Persimmon Bread

    Persimmon Bread. Photo by cookiedog

    1/1 Photo of Persimmon Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    gailanng's Note:

    From the New Orleans Time Picayune. Freezes well.

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    Serves: 10



    Units: US | Metric


    1. 1
      Preheat oven 350 degrees.
    2. 2
      In a large bowl blend sugar and oil; add eggs and persimmon pulp.
    3. 3
      In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
    4. 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. 5
      Turn out on wire rack to cool. Freezes well.

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    Ratings & Reviews:

    • on July 07, 2012


      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.

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    • on May 23, 2010


      I couldn't wait for these to cool before I cut myself a slice, and then another. So good! Make sure to use the dates and walnuts because they really add to the texture and flavor. Every year my grandmother's tree produces more persimmons than our family could eat, so I strain the pulp and place in freezer bags. Defrost, and then I can enjoy them throughout the year! Made for ZWT 6 by an UNRuLy!

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    • on December 13, 2012


      Received a bunch of persimmons from our CSA, which of course all went ripe at once. Followed the recipe as is, making 4 mini loaves , baked about 35 min. Recommend including the dates and walnuts, they really give a great flavor to the bread. Hubby took one loaf to work, said it was snarfed up in minutes! Thanks for posting, keeping on hand for the next batch of persimmons I get!

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    Read All Reviews (6)


    Nutritional Facts for Persimmon Bread

    Serving Size: 1 (93 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 394.8
    Calories from Fat 192
    Total Fat 21.4 g
    Saturated Fat 2.8 g
    Cholesterol 37.2 mg
    Sodium 275.7 mg
    Total Carbohydrate 48.0 g
    Dietary Fiber 1.2 g
    Sugars 30.2 g
    Protein 4.4 g

    The following items or measurements are not included:

    persimmon pulp

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