Persimmon Date Nut Bread Recipe

Name: Persimmon Date Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 Tbsp. butter or margarine; 1 c. sugar; 2 eggs; 1 tsp. soda; 1 c. persimmon pulp; 2 c. softened all-purpose flour; 1 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 2 tsp. grated orange rind; 1 c. chopped dates; 1 c. chopped nuts

Servings: persons

6 Tbsp. butter or margarine
1 c. sugar
2 eggs
1 tsp. soda
1 c. persimmon pulp
2 c. softened all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. grated orange rind
1 c. chopped dates
1 c. chopped nuts

1
Cream butter; add sugar, beating well.
2
Add eggs, one at a time, beating after each addition.
3
Dissolve soda in persimmon pulp.
4
Mix into creamed ingredients.
5
Combine flour, baking powder, salt, cinnamon, nutmeg and cloves.
6
Stir into creamed mixture.
7
Add orange rind, dates and nuts.
8
Turn into greased 9 x 5 x 3-inch loaf pan.
9
Bake in 350u00b0 preheated oven for about 75 minutes or until food pick stuck in center comes out clean.
10
Turn out on rack to cool.

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 14 ingredients. The key ingredients include: 6 Tbsp. butter or margarine, 1 c. sugar, 2 eggs, 1 tsp. soda, and more.

Yes, Persimmon Date Nut 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.

Persimmon Date Nut Bread

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