Persimmon Bread

submitted by Sharon Lawrence

Here is the recipe for my favorite food from our yard- persimmons! We get close to 300 persimmons every year from this funny little happy tree that we inherited when we bought the house. And this recipe is so delicious and easy that can finally get rid of the 150 pounds a persimmon pulp I have in my freezer. 😉

Recipe yields 6 servings


  • 2 eggs

  • 1 ½ cups all-purpose flour

  • ¾ cup white sugar

  • ½ teaspoon salt

  • ½ cup vegetable oil

  • 1 teaspoon ground cinnamon

  • 1 cup persimmon pulp

  • ½ cup chopped walnuts

  • 1 teaspoon baking soda


  1. Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.

  2. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.

  3. In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.

  4. Bake for 75 minutes, or until tester inserted in the center comes out clean.

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