Persimmon Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 c. flour2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 tsp. cinnamon1/2 tsp. nutmeg1 c. persimmon pulp1 c. sugar1/2 c. milk2 eggs1/4 c. softened butter(1 c. chopped nuts)
Sift the dry ingredients together. Mix the persimmons, sugar, eggs and milk. Add the dry ingredients and softened butter. Mix until well blended. Can add 1c chopped nuts if desired.
Spread in a well-greased loaf pan, 9x5x3 inch. Bake at 350 degrees for 45 minutes or until done. This bread freezes well. Approx 8 servings.
We used the small american persimmons. Like banana bread, pulp should be soft for this bread. I imagine you could use past-ripe asian persimmons as well.
Number of Servings: 10
Recipe submitted by SparkPeople user MEGAMEG888.
Spread in a well-greased loaf pan, 9x5x3 inch. Bake at 350 degrees for 45 minutes or until done. This bread freezes well. Approx 8 servings.
We used the small american persimmons. Like banana bread, pulp should be soft for this bread. I imagine you could use past-ripe asian persimmons as well.
Number of Servings: 10
Recipe submitted by SparkPeople user MEGAMEG888.
Nutritional Info Amount Per Serving
- Calories: 230.8
- Total Fat: 6.0 g
- Cholesterol: 43.1 mg
- Sodium: 348.5 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 0.8 g
- Protein: 4.3 g
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