Persimmon Bread

Recipe by Meowmix318
READY IN: 1hr 20mins




  • Prehead over to 350*.
  • Grease a loaf pan, muffin pan or bundt pan and set aside. (to prevent possible sticking to the dish, use parchment paper or even tin foil).
  • Combine pulp and baking soda. Let stand for 5 minutes to thicken pulp.
  • In another bowl, combine, sugar, oil, applesauce, eggs, salt and all seasonings.
  • In another bowl, combine the chopped persimmon with 1 tbsp of flour to prevent persimmon from sinking to the bottom in the batter and set aside.
  • In another bowl, combine 1 tbsp of flour with the pecans and or raisins and set aside.
  • Mix in pulp mixture and 3 cups flour alternately.
  • Fold in nuts, raisins and persimmon into batter.
  • Pour batter into prepared baking pan.
  • Bake for 30 minutes.
  • Then cover top of bread with tin foil to prevent burning and bake 30 minutes longer or until toothpick inserted in the middle comes out clean.
  • Cool onto a rack and serve.
  • Can also freeze.