Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Quick and easy to put together. Makes an excellent breakfast bread or snack.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Lightly grease loaf pan and line with waxed paper.
  3. Cream sugar and margarine, add eggs, add dry ingredients, pulp and nuts.
  4. Pour mixture into pan, bake 1 hour until golden or until bread tests done.

Reviews

(4)
Most Helpful

This was quick and easy to make. It didn't have much of a persimmon flavor though. If I make this again, I'll add a little bit of spice to the batter. I've been looking for something to make with persimmons. This is a great start. Thank you for this recipe.

Chicagopm December 01, 2002

I made this with my two young granddaughters and loved it. Because of the prior reviews and advice, I added Chinese 5 spice to this and it turned out really well. We put this batter into mini-muffin tins and they cooked up really quick. Now they're on my Thanksgiving menu! Thanks for sharing.

debandrews65 November 22, 2007

Having received about 6 very mushy persimmons, I was looking to make bread out of them. I was glad to find this recipe. I doubled it, added a pinch of nutmeg, and 1 Tbsp each of ginger and cinnamon, and three cups of persimmon pulp. The loaves were SUPER moist--I thought they were undercooked in spite of having pulled them from the oven after a toothpick inserted came out clean. But they turned out fine. This is a great way to use up excess/non-favorite foods! Thanks LovetoCook!

KWB December 26, 2005

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