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Persimmon Date Nut Muffins

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Persimmon Date Nut Muffins (click here for recipe with metric measurements)  

This persimmon bread recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:

1 2/3 Cups flour
1/4   teaspoon baking powder
1/2   C
up margarine
1 1/3 C
ups sugar
1/2 t
easpoon vanilla
2   eggs
1   C
up persimmon pulp
1   C
up chopped dates
1/3 C
up water
1/2 C
up chopped nuts
1   t
easpoon soda
1/4 t
easpoon salt
1/2 t
easpoon cinnamon
1/2 t
easpoon nutmeg

Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. 

Cream together shortening, sugar and vanilla.  Add eggs one at a time, beating thoroughly after each addition.  Stir in persimmon pulp. 

Add dry ingredients alternately with water, stirring until just smooth.  Do not over beat.  Fold in dates and nuts. 

Turn into prepared muffin pans.  Bake 30-35 minutes in 350 
°F oven.

Persimmon Date Nut Muffins (metric measurements)

This persimmon bread recipe is reprinted from the "Indiana Nut Growers Cookbook" and used by permission from the Indiana Nutgrowers Association.  

Ingredients:

200 g flour
1.25 ml   teaspoon baking powder
120 g
margarine
265 g
sugar
2.5 ml
vanilla
2   eggs
240 ml
persimmon pulp
240 ml
chopped dates
80 ml
water
150 g
chopped nuts
5 ml   t
easpoon soda
1.25 ml t
easpoon salt
2.5 ml
cinnamon
2.5 ml
nutmeg

Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. 

Cream together shortening, sugar and vanilla.  Add eggs one at a time, beating thoroughly after each addition.  Stir in persimmon pulp. 

Add dry ingredients alternately with water, stirring until just smooth.  Do not over beat.  Fold in dates and nuts. 

Turn into prepared muffin pans.  Bake 30-35 minutes in 177
°C oven.



persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA)for their permission (granted October 2007) to run this recipe here.  It was originally printed in their 1995 "Indiana Nutgrower's Cookbook" which went through three printings.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.