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Persimmon Bread #002

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Persimmon Bread #002 (click here for recipe with metric measurements)  

This family recipe was sent in by Becky Hankins of French Lick, Indiana.  She can also be found on the "sources" page.

Ingredients:

1 1/3 Cups sugar
1/3 Cup butter or margarine
2 eggs
1 Cup persimmon pulp
1/3 Cup cold water
1 2/3 cup flour
1 teaspoon baking soda
1/4 
teaspoon salt
 cinnamon to taste
teaspoon baking powder
1/2 Cup rasins
2/3 Cup chopped pecans or walnuts
 
Cream together sugar and butter. Add eggs, persimmon and water. Sift together flour, baking soda, salt, cinnamon and baking powder. Add to persimmon mixture. Add raisins and nuts. Pour into a well-greased paper lined loaf pan. Bake at 325 °F for 1 hour.
 
Variation: Coffee may be sustituted for cold water.


Becky's Best Persimmon Pudding (metric measurements)

Ingredients:

265 g sugar
80 g butter or margarine
2 eggs
240 ml persimmon pulp
80 ml cold water
150 g flour
5 ml baking soda
1.25 ml
teaspoon salt
 cinnamon to taste
5 ml
baking powder
150 g rasins
100 g chopped pecans or walnuts
 
Cream together sugar and butter. Add eggs, persimmon and water. Sift together flour, baking soda, salt, cinnamon and baking powder. Add to persimmon mixture. Add raisins and nuts. Pour into a well-greased paper lined loaf pan. Bake at 163 °C for 1 hour.
 
Variation: Coffee may be sustituted for cold water.