Persimmon Nut Bread

Recipe from Oxmoor House

More From Oxmoor House


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1 1/4 cups sugar
  • 2 eggs, beaten
  • 1/3 cup bourbon
  • 1 cup persimmon pulp, puréed
  • 1/2 cup butter or margarine, softened
  • 1 cup raisins
  • 1 cup chopped pecans


  1. Combine flour, soda, salt, and mace; set aside.
  2. Combine sugar, eggs, bourbon, and persimmon pulp; mix well. Add persimmon mixture and butter to flour mixture, mixing well. Stir in raisins and pecans.
  3. Spoon batter into a greased and floured 6-cup mold. Bake at 350° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool 15 to 20 minutes in mold. Remove from mold, and cool completely.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Persimmon Nut Bread Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy