Persimmon Bread I

1 loaf servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
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Persimmon Bread I
Freeze the persimmon pulp and make this bread anytime! This sweet, moist Persimmon Bread is packed with raisins and pecans—perfect for using up that wild persimmon harvest. Mawmaw’s recipe bakes into a tender loaf with warm spices and fruit sweetness.

Ingredients

1 loaf servings
  • 1 cup persimmons pulp
  • 1 cup brown sugar
  • 2 tablespoon oil
  • 2 cups all-purpose flour
  • 1/2 cups raisins
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup chopped nuts - Choice of pecans - walnuts - hickory nuts

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a loaf pan.
  2. Combine persimmon pulp, brown sugar, oil and eggs; blend well.
  3. Dust raisins with a little flour; combine the remaining flour, baking powder, soda and salt.
  4. Add the dry ingredients to the creamed mixture.
  5. Add raisins, vanilla and nuts.
  6. Pour in a greased loaf pan and bake at 350°F for one hour or until a cake tester pick comes out clean.

Common Problems and Solutions

Q: Why is my persimmon bread bitter?

A: Make sure your persimmons are fully ripe—they should be extremely soft, almost mushy. Unripe persimmons are astringent and bitter. Wait until after the first frost or freeze them to remove astringency.

Q: Can I use store-bought persimmon pulp?

A: Yes, though wild persimmons have a more intense flavor than the larger Asian varieties (Fuyu or Hachiya). If using Hachiya persimmons, make sure they're completely soft and ripe.

Tips and Techniques

Persimmon pulp can be frozen in 1-cup portions for easy use throughout the year. Thaw completely before using. If your persimmon pulp is very thick, you may need to add a tablespoon or two of milk to reach proper batter consistency.

Ingredient Substitutions

  • persimmon pulp: pumpkin puree or mashed banana
  • raisins: dried cranberries or chopped dates
  • pecans: walnuts or hickory nuts as mentioned in recipe

Equipment Needed

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk or electric mixer

Historical Context

Wild American persimmons (Diospyros virginiana) grow throughout Louisiana and the South. These small, orange fruits were an important food source for Native Americans and early settlers, who learned to wait until after the first frost to harvest them when they’re sweet and flavorful.