Prep 10 mins
Cook 1 hr
Quick and easy to put together. Makes an excellent breakfast bread or snack.
- 2 cups flour, sifted
- 1 cup sugar
- 2 eggs, beaten
- 1⁄2 cup nuts
- 1 teaspoon baking soda
- 3⁄4 cup margarine
- 1 cup persimmon pulp
- Preheat oven to 325°F.
- Lightly grease loaf pan and line with waxed paper.
- Cream sugar and margarine, add eggs, add dry ingredients, pulp and nuts.
- Pour mixture into pan, bake 1 hour until golden or until bread tests done.
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.
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.
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!