Persimmon Walnut Bread Recipes

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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

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

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

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 RAISIN YEAST BREAD



Persimmon Raisin Yeast Bread image

This is not a super-sweet persimmon sweet bread, but a yummy moist raisin bread enhanced with persimmon pulp. Delicious!

Provided by BROOKER57

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 8m

Yield 12

Number Of Ingredients 11

½ cup very ripe persimmon pulp
9 tablespoons water
2 tablespoons butter
1 ½ teaspoons white sugar
1 ½ teaspoons salt
2 cups bread flour
1 cup whole wheat flour
2 tablespoons wheat germ
1 teaspoon ground cinnamon
2 ½ teaspoons active dry yeast
⅓ cup raisins

Steps:

  • Place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. Use the basic or white cycle. You may need to add an extra tablespoon of water during kneading
  • If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 165 calories, Carbohydrate 31.3 g, Cholesterol 5.1 mg, Fat 2.7 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 306.6 mg, Sugar 0.6 g

PERSIMMON NUT ROLL



Persimmon Nut Roll image

For holiday gift-giving, I make a dozen or so of these rolls to share with friends and neighbors. They slice nicely straight from the freezer.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 servings.

Number Of Ingredients 17

3 large eggs
1 cup sugar
2/3 cup mashed ripe persimmon pulp
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
Additional confectioners' sugar

Steps:

  • Line a 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat eggs for 5 minutes on medium speed or until lemon-colored. Gradually add the sugar, persimmon pulp and lemon juice; beat for 3 minutes. Combine the flour, cinnamon, baking powder, ginger, salt and nutmeg; add to egg mixture and beat well. , Spread batter evenly in prepared pan; sprinkle with pecans. Bake at 375° for 15 minutes or until lightly browned., Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a small bowl, beat cream cheese and butter until smooth. Beat in the confectioners' sugar and vanilla until desired spreading consistency is reached. , Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate until serving. Dust with additional confectioners' sugar. Refrigerate or freeze leftovers.

Nutrition Facts : Calories 402 calories, Fat 23g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 435mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

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