Best 4 Persimmon Walnut Bread Recipes

Indulge in the delightful symphony of flavors with our Persimmon Walnut Bread, a culinary masterpiece that combines the sweetness of persimmons, the nutty crunch of walnuts, and a medley of warm spices. This moist and tender bread is not only a treat for your taste buds but also a feast for your eyes, with its vibrant orange hue and rustic charm. Alongside this star recipe, discover variations that cater to different dietary preferences, including a gluten-free version for those with sensitivities, a vegan option for plant-based enthusiasts, and a sugar-free alternative for those seeking a healthier indulgence. Embark on a baking adventure and impress your loved ones with these delectable creations.

Here are our top 4 tried and tested recipes!

PERSIMMON WALNUT BREAD

Persimmon Walnut Bread image

Serve this delicious bread baked using persimmon puree and toasted walnuts for your next fall meal.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h45m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups Gold Medal™ all-purpose flour
1 cup sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 cup butter or margarine, melted
1 1/4 cups persimmon puree (about 3 ripe Hachiya Persimmons)
1/2 cup sour cream
2 eggs
1 cup chopped walnuts, toasted*
1 cup chopped pitted dates

Steps:

Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray.
In large bowl, mix flour, sugar, baking soda, salt and nutmeg. In medium bowl, stir persimmon puree, melted butter, sour cream and eggs with whisk until blended. Add persimmon mixture to flour mixture; stir just until dry ingredients are moistened. Stir in walnuts and dates. Spread batter in pan.
Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg

PERSIMMON BREAD

Persimmon Bread image

Make and share this Persimmon Bread recipe from Food.com.

Provided by gailanng

Categories Quick Breads

Time 1h20m

Yield 2 loaves, 10 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup vegetable oil
1 1/2 cups sugar
2 eggs, beaten
1 cup persimmon pulp
1 3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup chopped dates (optional)

Steps:

Preheat oven 350 degrees.
In a large bowl blend sugar and oil; add eggs and persimmon pulp.
In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
Turn out on wire rack to cool. Freezes well.

Nutrition Facts : Calories 394.8, Fat 21.4, SaturatedFat 2.9, Cholesterol 37.2, Sodium 275.7, Carbohydrate 48, Fiber 1.2, Sugar 30.2, Protein 4.4

PERSIMMON BREAD I

Persimmon Bread I image

Nice, moist bread.

Provided by v monte

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 6

Number Of Ingredients 10

Ingredients

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
½ cup raisins

Steps:

Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
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.
Bake for 75 minutes, or until tester inserted in the center comes out clean.

Nutrition Facts : Calories 547 calories, Carbohydrate 73.3 g, Cholesterol 62 mg, Fat 26.9 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 429.5 mg, Sugar 32.6 g

PERSIMMON BREAD II

Persimmon Bread II image

Excellent for Christmas gifts, as persimmons are only available for a brief time. Moist spice cake type bread. This is the top seller at our company bake sale at Christmas!

Provided by Nancy Scott

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

Ingredients

1 cup persimmon pulp
2 teaspoons baking soda
3 cups white sugar
1 cup vegetable oil
4 eggs
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 ½ teaspoons salt
⅔ cup water
3 cups all-purpose flour
1 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 41.1 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 262.4 mg, Sugar 25.2 g

Tips and Conclusion

Tips:

Choose ripe persimmons: Look for persimmons that are soft and have a deep orange color. Avoid persimmons that are green or have any blemishes.

Prepare the persimmons correctly: If you are using Fuyu persimmons, peel and remove the seeds before using. If you are using Hachiya persimmons, wait until they are very soft and then scoop out the pulp.

Use a food processor or blender to puree the persimmons: This will help to create a smooth and even batter.

Add chopped walnuts to the batter: Walnuts add a nice crunch and flavor to the bread.

Bake the bread in a loaf pan until a toothpick inserted into the center comes out clean: This will usually take about 50-60 minutes.

Let the bread cool completely before slicing and serving: This will help to prevent the bread from crumbling.

Conclusion:

Persimmon walnut bread is a delicious and easy-to-make bread that is perfect for fall. The persimmons give the bread a sweet and moist flavor, while the walnuts add a nice crunch. This bread is perfect for breakfast, lunch, or a snack. It can also be used to make French toast or bread pudding.