Persimmon Bread
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 111.0
- Total Fat: 4.3 g
- Cholesterol: 7.8 mg
- Sodium: 64.6 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.8 g
- Protein: 1.9 g
View full nutritional breakdown of Persimmon Bread calories by ingredient
Introduction
This is a tasty recipe to make during winter, when persimmons are abundant. Use the Fuyu persimmons, which must be completely soft to be ripe.Use Extra Light in Flavor Olive Oil to avoid an unpleasant olive taste in loaf.
Use the puree of the Fuyu Persimmon. To take out the flesh, cut the persimmon lengthwise, then scrape out flesh with spoon. This is a tasty recipe to make during winter, when persimmons are abundant. Use the Fuyu persimmons, which must be completely soft to be ripe.
Use Extra Light in Flavor Olive Oil to avoid an unpleasant olive taste in loaf.
Use the puree of the Fuyu Persimmon. To take out the flesh, cut the persimmon lengthwise, then scrape out flesh with spoon.
Number of Servings: 24
Ingredients
-
1 egg, beaten
2/3 c brown sugar
1 1/2 tea vanilla extract
1 c fuyu persimmon puree
1/2 c simply orange orange juice
1/4 c olive oil
1 tea baking soda
1 tea pumpkin spice
1 tea cinnamon
pinch of salt
1 1/2 c whole grain wheat flour
1/2 c chopped walnuts
1/2 cup golden raisins
Directions
Preheat oven to 350 degrees.
In a large bowl beat egg, sugar and vanilla. Add the persimmon puree along with the orange juice and olive oil. Add baking soda, salt, spices. Once that is mixed together, fold in flour. Add the nuts and raisins.
Lightly grease two 5x7 loaf pans with olive oil using a paper towel. Divide mixture evenly in both loaf pans.
Bake for 35 minutes, or until toothpick inserted in middle of loaf comes out clean.
Makes two loafs, with 12 servings in each loaf. Total 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user M.GALLEGOS.
In a large bowl beat egg, sugar and vanilla. Add the persimmon puree along with the orange juice and olive oil. Add baking soda, salt, spices. Once that is mixed together, fold in flour. Add the nuts and raisins.
Lightly grease two 5x7 loaf pans with olive oil using a paper towel. Divide mixture evenly in both loaf pans.
Bake for 35 minutes, or until toothpick inserted in middle of loaf comes out clean.
Makes two loafs, with 12 servings in each loaf. Total 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user M.GALLEGOS.