Persimmon Bread

"From the New Orleans Time Picayune. Freezes well."
 
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Persimmon Bread created by jacqueline z.
Ready In:
1hr 20mins
Ingredients:
14
Yields:
2 loaves
Serves:
10
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ingredients

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directions

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

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  1. Debbie T.
    I tried this recipe in a normal size loaf pan and cooked it for the suggested 1 hour. Think it was too long. I did not have clove, so added additional 1/2 teaspoon of Nutmeg and 1/2 teaspoon all spice. Tried it a second time this time added an additional 1/4 cup of persimmon and used the small loaf pans. Cooke them for 35-40 mins and they came out much better. Nice and moist. A few of the loaves I made Cream Cheese frosting for the top. Was moist without it but wanted to try it. The fuyu persimmons are the best to use. Accidentally bought another variety and they were not the same
     
  2. Debbie T.
    Have never tried persimmons before. Someone gave me some and had no clue what to do with them. Tried this recipe and WOW it is good. Did not add nuts. Unfortunately most of the bread recipes didn't tell what size pan to use. I used a 8 1/2 glass bread pan. Think it will be better cooked in smaller pans and definitely less cooking time. 60 minutes was a little too long.
     
  3. Janet D.
    Tried so many recipes before finding this one. Comes out moist and delicious. Perfect.
     
  4. Janet D.
    what size are the loaves? I followed the recipe for 2 loaves and the batter only comes up 1 inch in each loaf pan.
     
  5. Debby R.
    Easy to make, moist and delicious! A great way to use persimmons.
     

RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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