Excellent for holiday gifts because persimmons are only in season for a short period of time. loaf of moist spice cake. This is the best-selling item in our office’s annual Christmas bake sale!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 24 |
| Yield: | 3 – 6×3 inch loaves |
Ingredients
- 1 cup persimmon pulp
- 2 teaspoons baking soda
- 3 cups white sugar
- 1 cup vegetable oil
- 4 eggs
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons salt
- ⅔ cup water
- 3 cups all-purpose flour
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 6×3 inch loaf pans.
- In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
- In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 262 mg |
| Sugars | 25 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Love this bread! We have a persimmon tree and I freeze pulp to make it through out the year!
Really good basic recipe. My twist was adding no white sugar and 1 cup of brown sugar instead, and using whole wheat flour as one of the three cups of flour. It still came out moist and delicious.
Wondering what to do with all those wonderful persimmons? This recipe is great! Makes a delicious dense loaf, easy to slice. I doubled the recipe and made 3 regular size loaves. Since I’m diabetic I cut the sugar to 1 cup for the double batch – you couldn’t tell there was any sugar missing. Adding this recipe to my collection but will make it with 1/4 cup sugar per single batch.
Made this recipe as written, with the exception of pecans instead of walnuts, bc that’s how we roll in Georgia. Also used locally grown persimmons so I’m not exactly sure what kind they were (I think Fuyu) but they were so ripe, had I not read that they would be okay to use, I would have thrown them out. This a very sweet bread, I’d classify as dessert. I think cutting some of the sugar wouldn’t hurt it at all. Four large persimmons netted us 3.5 cups of pulp which we blended in 2 smoothie cups. Probably would have been 4 cups, but my daughter didn’t scrape the skins as well as I did. I only had larger or smaller loaf pans than specified, so this recipe made two 8 x 4 loaves. We have 2.5 cups of persimmon pulp left over so we will be making more!
I use this recipe every year for my holiday baking. I can get about 3 dozen muffins out of a batch, 2 dozen and 1 loaf or 4-6 mini loaves, depending on the size. I’ve tried making it with Splenda instead of sugar, but tou need adjust the ratio to 1/2 to 3/4 cup Splenda instead of 1 cup. The artificial sweetener tasye overtakes the persimmons!
This is excellent bread! I read some of the reviews and tweaked the recipe a bit. As follows: -used 1 1/2 c persimmon pulp (2 large) -used 2 c of brown sugar -no water -I had some left over candied orange peel from the holidays, so I threw it in there. Wow so good! -used two teaspoons of King Arthur Flour’s Yuletide Cheer spice mix. -didn’t have the walnuts but I’m sure they’d taste great. I also sprayed the pans with baking spray but also lined with parchment. Came out of the pans nicely. I will definitely make this again next year during the holidays! Might be extra decadent with an orange flavored icing glaze on top and a few chopped walnuts. Lovely recipe!
This was delicious! I substituted with a blend of coconut flour and nut flour blend for the flour. I used our toaster oven with my mini cupcake trays, and mini loaf pan trays. Same temperature though 20-25 min for the cupcakes. About 45 min for the mini ceramic loaf pans.
Really yummy. I did take advice from other posts and altered it slightly. I used 1 1/2 cups persimmon purée, omitted the water and used 1 cup granulated sugar and one cup of light brown sugar (not packed) instead of three cups of granulated sugar.
Made it!! It was sooo delicious!!!
We used less sugar and substituted some applesauce for eggs. It was great but we wished it tasted a little more persimmon-y
This recipe makes a lot more than three 6 x 3 loaf pans, I had to use 5 with a little batter left over. Very good persimmon bread.
I’ve made the recipe twice in the past week and both times it was delicious! The second time I used 2.5 cups of sugar. I preferred it that way, which was a bit lighter, but my husband preferred the sweeter, slightly denser original version. Both were super yummy! This is a great alternative to pumpkin bread.
Yummy basic bread – if you want persimmon flavor double the fruit!
Tastes delicious. I don’t usually write reviews but I feel compelled to be specific about some things. I cut the sugar back to 2 cups brown, half cup white. If you use brown sugar and extra pulp, you’ll need less water and perhaps less oil. I used 1-1/2 c. Permissions because we have about 50 of them and I wanted to really have that flavor. I think we had to pulp about 10 to get enough. I scooped out the pulp and put in a food processor to get it uniform and broken down. Something to note, this is enough batter for two traditionally sized loaf pans. I didn’t realize that so I ended up making one loaf and 12 muffins. I baked the muffins at 350 for 20 minutes. Here’s a nice tip if you don’t already do it: toasting the chopped nuts (and cooling them) before you fold into the batter really brings out their flavor. Happy baking!
Best persimmon recipe I’ve ever used…don’t tell my grandma!
This bread was amazing! My first time using persimmons and the family was pleasantly surprised. I used 2 c sugar and 1/2 c brown sugar. I also added 1 cup dried cherries and 1/4 tsp ground ginger. I baked them in 2 – 9” loaf pans.
No changes
This recipe worked well for me with an adjustment to the sugar and spices. I wanted to cut the sugar back a bit — 1 cup white sugar and 3/4 cup brown sugar— and increase spices to whole teaspoons — 2 tsp cinnamon and 1 tsp nutmeg. Delicious!!
Simple recipe, great taste! I used Trader Joe’s Pumpkin Pie Spice in place of both spices, in the measures given and it worked great!
I have made persimmon cookies for years. I had never made bread. Oh my goodness!!!!!. What I have been missing all these years. It was more than fabulous. I think this is the best bread I’ve ever had. Truly, if you have access to Persimmons, don’t miss this recipe. It’s the best ever.
I’ve made this bread for the past 3 yrs. For family and friends and coworkers. I use 2 cups of sugar just to reduce the sweets a bit. It’s always a big hit