I have never tried persimmon bread but I saw one on Allrecipes.com that got pretty good review rating. You may want to check it out. Al

Here is a link that might be useful: Persimmon Bread

Hi Eileen,

This isn't bread but it's a delicious recipe for cookies from CathyID. I actually drop these into mini-muffin tins and they come out great.

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Persimmon Cookies
(cathyid)

2 ripe persimmons, mashed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes or until lightly browned.

I was sure I posted to this! I am saving both to make. I have about a dozen ripe and ready persimmons to use. Yum!

Thank you!
Eileen

This is the recipe I've used for years. Forgot the source.

*** Persimmon Bread

1 C. Hachiya persimmon pulp (about 3 persimmons)
1 tsp. baking soda
1 egg
1/4 C. milk
1 Tbsp. melted butter
1 tsp. vanilla
1 C. flour
1 C. sugar
1 tsp. each bk. pd. & cinnamon
1/2 tsp. salt
1 C. chopped pecans

Preheat oven to 350 degrees.
Stir baking soda into pulp; set aside.
Mix wet ingredients in mixing bowl.
Mix dry ingredients together.
On low speed, beat dry ingredients & pulp into wet.
Stir in nuts.
Pour into a greased & floured 1 lb. coffee can.
Bake 1 hour. Cool 10 min. & turn out on rack.

This makes a dense rich loaf similar to a Xmas plum pudding.
I double the recipe for 3 - 7 3/8" x 3 5/8" bread pans & bake 40 min.
I also use wax paper in lieu of flour for ease of removal.

Thank you! Consider it clipped. I like that it isn't made with a lot of shortening.

Captain John Smith (you know, of Pocahontas fame) wrote the "General History of Virginia" in 1624, and in it had the definitive word on persimmons:

"If it be not ripe, it will draw a manÂs mouth awry, with much torment, but when it is ripe, it is as delicious as an apricot."

I like that--'will draw a man's mouth awry, with much torment'. Good description of the effect of an unripe persimmon.

I have a tweaked recipe cooling right now as a test.

Persimmon Spice Bread - Makes one loaf.

1-1/2 cups flour
1/2 cup white sugar
1/2 brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ginger
scant 1/4 teaspoon allspice (or nutmeg)
scant 1/4 teaspoon crushed cardamom, about two small pods
1 egg
1/8 cup water
1 cup persimmon puree (about 2 very ripe large persimmons)
1/3 cup oil

Combine egg, oil, sugars, water and persimmon puree. Mix well. Sift flour and dry ingredients together.

Add wet ingredients to dry. Mix just until well blended.

Bake in a greased and floured loaf pan or small bundt pan until toothpick comes out clean.

40-50 minutes at 350°.

To double recipe, omit water and use 3 large eggs.

Cool for 10 minutes in pan on rack. Turn out on serving dish. Glaze while still slightly warm with the juice of 1/2 lemon combined with enough powdered sugar to make a glaze.

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Alice will test it. She will be brutal if it's not good.

Persimmons are interesting to cook with. Everything I have made with them has been moist and quite dense.

Slightly under ripe persimmons are dreadful! They must have been very popular at one time as all of the older neighborhoods here have many old trees. The bare, dark branches are beautifully studded with vermilion colored fruit.

This recipe is a variant on a tried and true pumpkin bread recipe. I halved it for this test. The entire recipe calls for 3 eggs. I made up the lost liquid volume with the 1/8 cup of water. If I double it I will use 3 eggs. I modified the spices to include cardamom as I thought it would be interesting with the unique persimmon flavor.

I tried a different recipe yesterday. I used a maple pumpkin bread recipe that is wonderful - with pumpkin. With persimmon puree it was too gummy. Persimmon does not need the maple syrup for moisture. It tasted fine, Alice liked it but I wasn't thrilled with the texture.

The little bundt is out and glazed and I've had a warm cake taste. I like it! The texture is still dense and moist but not gummy. The lemon glaze is nice with the cardamom, too. No word from Alice. She took her slice with her as she left for school.

Change I will make: Butter instead of oil. I prefer the butter flavor.

Next, the cookies and Iris Gals' recipe. I need to get pecans and walnuts. I used them up with recent baking.

Oops. Add 1/4 teaspoon salt to the recipe. I think I left it out but am not sure. It tastes fine but I'm fine without much if any salt in my food so I'm not one to judge.

Here's a hint for anyone interested - sub persimmon pulp for baked recipes calling for pumpkin puree - much moister, tastier.