Persimmon Bread II

  • Yield : 1
  • Servings : 8 servings
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h
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Persimmons, the Latin word for it means “food of the gods.” From eHow – Persimmon is an attractive tree with nutritional, sweet, autumn-ripening fruit that has been an old-fashioned favorite for homeowners in U.S. Department of Agriculture hardiness zones 5 through 11, depending on the variety. Persimmon trees fall into two distinct categories: non-astringent, which can be eaten when the fruit is hard or soft, and astringent, which must have the fruit pulp very soft before consumption.


  • 1/3 cup Crisco shortening
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 /3/4 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon soda
  • 1 cup mashed persimmon
  • 1/2 cup chopped nuts


Step 1

Cream together shortening sugar and eggs and blend well.

Step 2

Mix the flour, baking powder, salt and soda.

Step 3

Combine the dry ingredients and blend with the cream ingredients alternating with the persimmon pulp and the nuts.

Step 4

Pour a greased loaf pan and bake at 350° for one hour.

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Breaux Bridge, Louisiana Louisiana
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