Easy Persimmon Bread

4.7
(164)
141 Reviews
25 Photos

This persimmon bread recipe makes 3 moist spice cake-type loaves. Excellent for Christmas gifts, as persimmons are only available for a brief time. This is the top seller at our company bake sale at Christmas!

Submitted by Anonymous
Updated on July 24, 2024
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Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
Servings:
24
Yield:
3 (6x3-inch) loaves
Jump to Nutrition Facts

Ingredients

  • 1 cup persimmon pulp

  • 2 teaspoons baking soda

  • 3 cups white sugar

  • 1 cup vegetable oil

  • 4 large 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3-inch loaf pans.

  2. Combine persimmon pulp and baking soda in a small bowl; let stand for 5 minutes to thicken the pulp.

  3. Combine sugar, oil, eggs, cinnamon, nutmeg, and salt in a medium bowl; 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.

  4. Bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts (per serving)

292 Calories
13g Fat
41g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 292
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 9%
Cholesterol 31mg 10%
Sodium 262mg 11%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 4%
Total Sugars 25g
Protein 4g 7%
Vitamin C 7mg 7%
Calcium 16mg 1%
Iron 1mg 7%
Potassium 81mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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