Hachiya Persimmon Bread Recipe

Name: Hachiya Persimmon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Hachiya Persimmon Pulp : about 2, very ripe; 2 teaspoons baking soda; 2/3 cup water; 2 cups agave nectar : one 23.5 oz. bottle; 1 cup vegetable oil; 4 eggs; 3 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 1/2 teaspoons table salt; 3 cups unbleached white flour : A.P; 1 cup chopped walnuts

Servings: persons

1 cup Hachiya Persimmon Pulp : about 2, very ripe
2 teaspoons baking soda
2/3 cup water
2 cups agave nectar : one 23.5 oz. bottle
1 cup vegetable oil
4 eggs
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 1/2 teaspoons table salt
3 cups unbleached white flour : A.P
1 cup chopped walnuts

1
Preheat oven to 325.
2
Cut top off of persimmon and gently scoop out flesh with a spoon. Puree until smooth.
3
Mix Persimmon Pulp, Baking Soda, and Water. Set Aside.
4
In a large bowl, mix: Agave, Oil, Eggs, Cinnamon, Nutmeg, and Table Salt.
5
Add Persimmon mixture to Egg mixture in large bowl.
6
Alternate wet ingredients with flour. Mixture will be wet and lumpy. Do not over mix.
7
Fold in Walnuts.
8
Spray loaf pans with non-stick cooking spray. Place on a sheet pan.
9
Distribute batter into loaf pans and bake for 55 minutes.
10
Let bread cool completely on racks before un-molding.

1202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Hachiya Persimmon Pulp : about 2, very ripe, 2 teaspoons baking soda, 2/3 cup water, 2 cups agave nectar : one 23.5 oz. bottle, and more.

Yes, Hachiya Persimmon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hachiya Persimmon Bread

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