I really like this bread and have made it many times as I have a huge persimmon tree. I plan on making this recipe at least a few more times this week. I leave some muffins out and freeze the rest for later. To make it more nutritious, I either replace all the white flour with whole wheat pastry flour, or I sub 1/3 of the white flour with flax meal, wheat germ, and oat bran.
Sweet Persimmon and Toasted Walnut Bread
jujabbo Posted: 01/05/09
ShayHable Posted: 11/15/09
Delicious! I haven't done much with persimmons, and I didn't think they would have enough flavor to carry a bread. But the bread is great. It kind of tastes like a cookie, so I imagine you could decrease the sugar to 3/4 or 2/3 cup. I replaced 1 c. flour with whole wheat flour but otherwise followed the recipe. Would definitely make it again, maybe even experiment with other fruit purees (or sweet potato) when persimmons are not available.
msrd2b Posted: 12/06/13
This bread is a great use of persimmons, but I have an issue with the recipe. The final product is not as pretty as I hoped since the bread does not rise much. As the photo shows, when sliced the bread looks like the size of a biscotti. The "batter" is nearly the consistency of a dough, so this is understandable. Next time I will bake the entire batch in one loaf pan. I would say to decrease the temperature by 25 degrees and watch like a hawk to determine when it's done. If you do bake in two pans, check the bread around 20-25 minutes. My bread was done at 30 minutes and a tad dry around the edges, so it could have come out even earlier. This also may have been due to using Stevia for Baking in place of half of the sugar.