Simple Persimmon Nut Bread
Simple Persimmon Nut Bread bakes up tender and moist with the natural sweetness of ripe persimmon and a warm blend of cinnamon and nutmeg. Chopped walnuts add a pleasant crunch that contrasts the soft crumb, making each slice balanced and satisfying. Serve for breakfast or brunch, or wrap up small loaves for thoughtful gifts during cooler months.
- Prep10 min
- Cook1 hr
- Serves24
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3-inch loaf pans.
- 2
Stir together the persimmon pulp and baking soda in a small bowl; let it sit for 5 minutes to thicken the pulp.
- 3
In a medium bowl, combine the sugar, oil, eggs, cinnamon, nutmeg, and salt; mix until smooth.
- 4
Add the persimmon pulp and water alternately with the flour, then fold in the nuts.
- 5
Divide the batter among the prepared pans, filling each one 2/3 full.
- 6
Bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour.
- 7
Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Calories 301.46 kcal Moderate
- Protein 3.53 g Low Source
- Carbs 44.4 g Moderate
- Total Fat 13.61 g Moderate
- Saturated Fat 1.8 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 29.16 mg Moderate
- Sodium 23.29 mg Low Source
- Fiber 2.2 g Low Source
- Sugar 25.72 g High
- Added Sugar 0.28 g Low Source
- Calcium 13.98 mg Low Source
- Iron 1.15 mg Low Source
- Potassium 92.32 mg Low Source
- Vitamin A 18.43 mcg_rae Low Source
- Vitamin C 0.02 mg Low Source
- Vitamin D 0.5 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Wheat 🌾
- Gluten
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