Persimmon Bread Ii Recipe

Name: Persimmon Bread Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup persimmon pulp; 2 teaspoons baking soda; 3 cups white sugar; 1 cup vegetable oil; 4 eggs; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 1/2 teaspoons salt; 2/3 cup water; 3 cups all-purpose flour; 1 cup chopped walnuts

Servings: persons

1 cup persimmon pulp
2 teaspoons baking soda
3 cups white sugar
1 cup vegetable oil
4 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2/3 cup water
3 cups all-purpose flour
1 cup chopped walnuts

1
Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
2
In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
3
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.
4
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.

No nutrition data on file — estimate from the ingredient list.

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 persimmon pulp, 2 teaspoons baking soda, 3 cups white sugar, 1 cup vegetable oil, and more.

Yes, Persimmon Bread Ii 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.

Persimmon Bread Ii

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