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Print Recipe

Dessert

Persimmon Bread

About the Recipe

Ingredients

Persimmons are ripe when they are plump and firm. They ripen at room temperature and can be stored in the refrigerator for several days once ripe. Eat crunchy!
These can act as a substitute for bananas in recipes. They can also be frozen into sorbet, baked, or eaten in crisps!
Persimmons pair well with caramel, cream, honey, and apple flavors.

Directions

Preheat oven to 325°F (165°C). Oil a 9 x 4 inch pan.
In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
In a large bowl, blend eggs, sugar, and oil.
In another bowl, mix baking soda into pulp, then add to sugar mixture and incorporate.
Fold dry ingredients into sugar and pulp mixture. Pour batter into prepared pan.
Bake for 75 minutes or until tester inserted into center comes out clean.

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