Persimmon Bread Recipe Recipe

Name: Persimmon Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 c. persimmon pulp; 2 teaspoon baking soda; 1 teaspoon lemon juice; 2 2/3 c. sugar; 2/3 c. oil; 1 teaspoon vanilla; 1 teaspoon salt (this can be decreased); 3 1/2 c. flour; 4 Large eggs; 1/2 teaspoon baking pwdr; 1/2 teaspoon nutmeg; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 c. minced walnuts; 1 c. minced dates; 1/2 c. raisins

Servings: persons

2 c. persimmon pulp
2 teaspoon baking soda
1 teaspoon lemon juice
2 2/3 c. sugar
2/3 c. oil
1 teaspoon vanilla
1 teaspoon salt (this can be decreased)
3 1/2 c. flour
4 Large eggs
1/2 teaspoon baking pwdr
1/2 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 c. minced walnuts
1 c. minced dates
1/2 c. raisins

1
Mix persimmon pulp, baking soda and lemon juice and set aside.
2
Sift together flour, salt, baking pwdr and spices, set aside.
3
In large mixing bowl, beat Large eggs till slightly thickened.
4
Beat in sugar, then add in oil and vanilla.
5
Add in flour mix, alternately with persimmon pulp.
6
Stir in raisins, dates and walnuts and mix thoroughly.
7
Pour into greased loaf pans, bake in 350 degree oven for one hour and 15 min.
8
Can also be baked in greased 1 lb.
9
coffee cans and bake for 45 min, in 3 small loaf pans and baked for 45 to 60 min or possibly in muffin tins for 20 min.

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 16 ingredients. The key ingredients include: 2 c. persimmon pulp, 2 teaspoon baking soda, 1 teaspoon lemon juice, 2 2/3 c. sugar, and more.

Yes, Persimmon Bread Recipe 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 Recipe

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