Very straightforward but sweet and delicious scampi.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup persimmon pulp
- 1 teaspoon baking soda
- 1 egg, beaten
- 1 cup white sugar
- ½ cup vegetable oil
- 1 cup raisins
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- 1 cup chopped walnuts
- 1 cup confectioners’ sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 inch jelly roll pan.
- In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
- In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
- Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners’ sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 307 mg |
| Sugars | 27 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made them as stated in the recipe. They were delicious!
Ok Recipe, probably better with cream cheese frosting. I highly recommend James Beard Persimmon Bread Recipe. My alterations: 1/3 c peach snaps + 1/3 c apricot brandy and 1 c raisins +, 1/2 c dried cranberries, chopped a little + 1/2 c diced dried mango
Made this recipe many times. My workplace has learned to look for these. Also wonderful in Christmas baking. They are a hit! I will freeze the extra persimmon pulp in 1 cup bags for ease in future baking.
Great way to use persimmons! I leave out the raisins (personal preference), and use cream cheese frosting to add a bit of zing. Otherwise, it’s a little too sweet for me.
Wow! Great recipe! But a healthy note: cut sugar in half ( I substituted 1/4 c honey, 1/4c coconut sugar) also threw in a half of a Fuji apple. No raisins and Plenty sweet! I also substituted almond flour for white flour. Ok, so I’m on a health binge. So yummy just the same!!
Texture was awful and 20 minutes in a jelly roll pan was too much time. Tried next day in a smaller pan with slightly better results but dont think I’ll make again. Best thing about was the lemon glaze. Doubled glaze and put it on with holes poked in cake. That helped. Positives: easy to make, quick, good glaze. CONS: terrible texture (tough), taste was only so—so.
Made exactly according to the recipe using 1 cup persimmon pulp. Quick & easy to make and so so good. Almost didn’t put the glaze on as my husband prefers his sweets without topping but even he says the lemon glaze is perfect. Thank you for sharing.
It was easy to make, moist, and tasty. Next time I’ll leave out the confectioners sugar glaze. My two year old sons also loved it.
I made this recipe both with and without nuts. It is really fantastic. Family and friends have enjoyed them.
I added extra persimmons & walnuts &. For the icing, added a dropused a great sugar substitute, Swerve.
Made these bars tonight. Substituted butter for the oil and didn’t mix in raisins. Plus, I didn’t have lemon juice, so used lime. They’re really good, but since they have the same spices as pumpkin bread, that’s kind of what they taste like. So, I wouldn’t necessarily buy persimmons to make this recipe. But when someone hands me a bunch (like they did last week), I’ll once again turn to this recipe. It IS fun to bring them to work and say, “What are they? Why they’re PERSIMMON bars!” It raises eyebrows. People think it’s extra special because who even knows what these little guys ARE? Lol. Great recipe, lime frosting makes it extra zingy too. 🙂
This is almost identical to the recipe my mom was “famous” for! She used 8 oz pitted dates instead of raisins… yum. These have been a family favorite for as long as anyone can remember.
Delicious! I made a half batch in a 9″x9″ bc I only had half the amount of sugar on hand. It was delicious and looked JUST LIKE the picture! I was so excited! My husband and family love this! Will definitely make this again 😀
The change of melted butter is perfect instead of oil. These are the best persimmons cookies/bars ever. I will make them again next persimmon season.
Had 3 large ripe persimmons so had more puree than called for but it works. I didn’t have white sugar so used coconut sugar. It works, and would likely work with brown sugar. I also added vanilla. These came out thicker because I had more mixture (upped the flour a little bit). Next time I would use another pan and spread them thinner. But they are so moist and delish. There is almost a liquor like taste to them — maybe the ripe fruit, or the fresh ground nutmeg?
I really enjoyed these, I increased the persimmons a bit and used half the amount of icing. They are delish!
Wonderful! A new Christmas staple for my holiday celebrations.
Yum! I took the advice of others and used melted butter in place of the oil. I also used closer to 3/4 teaspoon nutmeg, than the called for 1 teaspoon. Very easy to make and didn’t stick at all to my Teflon jelly roll pan. Everyone asked for seconds! I’ll defi be making this again!
i used melted butter instead of oil, but otherwise didn’t change anything. It was out of this world! I have never cooked with persimmons before but think that must have been what gave it the moist quality. It was almost as moist as a bread pudding but more cake like.
Recipe was good but definitely needs to be cooked longer then 20mins , I cooked it that long and the middle was still completely raw, I put it in for another10 minutes a it came out perfectly cooked
Delicious!!!! I loved it. My brother doesn’t like Persimmons but, he loved this recipe. It’s great especially if you have extra persimmons on your tree!!!!:) I will definitely use this recipe again!:) 🙂