Persimmon walNut bread
Quick breads are a joy to work with! Why? 'cos they are quick of course! :) Its been a while since I baked some bread and I wanted something fast and which I dint have to wait - proofing, doubling etc. I had this recipe from our neighbors which I wanted to try for a while now. Here I have to mention about Barbara and Bill! They are such a blessing to have around. I am used to neighbors who either "pretend that you don't exist" or are "too curious about everything who goes in and out, what you are up to - what time you sneeze!" - and Barb and Bill are a breath of fresh air among such ppl. They have generous smiles to give around along with one more prized thing which I get from Bill often - His breads! I have only one word for those - "AWESOME". His breads belong to that rare category where you want to keep admiring the piece of art but want to eat it at the same time.
Persimmon walNut bread
I automatically get excited every time I see him adorning his apron - be it while I am watering my plants or starting from home for work. One quick wave and broad smile - his, because they are wonderful happy bunch anyways! and me, cos I know whats coming next ;-) Whenever I bake something, I always give it to them with reverence, like a disciple to guru, hoping hard that my baked goods find a good place there and when I hear one good word from them - I think that's my award for all that hard work! I still cherish every note that they hang outside our door at some time or the other. They all go into my scrapbook and this is one which I cherish a lot :) Ok coming to this Persimmon bread which I got from them and which I changed so very slightly to make it eggless. Otherwise it is so much perfect - nutrition and taste wise. You can add one egg too and reduce the 1/4 cup of persimmon pulp instead. This is a whole grain bread and the butter is little with no sugar at all :)
  • Cook time:
  • Prep time:
  • Yields: Makes one 9X5 inch loaf
  • 1-2 Persimmons
  • 1-1/2 cup whole wheat pastry flour (
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ginger powder
  • 1/2 tsp salt
  • 1/8 tsp cloves powder
  • 3 tbsp butter at room temperature
  • 1/4 cup honey
  • 1/2 cup chopped walnuts
1. Cut the persimmon's into half and scoop out the flesh to make 1-1/4 cups of Persimmon pulp. If using 1 egg, using 1 cup of the pulp is enough.
2. Cream the butter along with honey.
3. Add the pulp and beat the mixture till well blended.
4. Sift the dry ingredients together and add to the liquid mixture, stirring lightly until well mixed. Blend the nuts.

Turn the batter into a well greased loaf pan and bake in a preheated 350F oven for 40-50min until a skewer comes out clean when inserted in the middle of the loaf.

6. It may not be beauty to look at. but it is a moist loaf and best when served warm.

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By archana das on Nov 27, 2013

seems like a lovely recipe!is there any other fruit that i can put instead of persimmon. i know the name of the recipe is persimmon , but i am dying to try it with some other fruit.

By Sravanthi on Nov 27, 2013

I just tried this recipie and it came out really good.. I used Whole Wheat White flour istead of Whole wheat pastry flour but the bread was still light. This recipie is definetly a keeper.. thanks DK

By ashish on Sep 15, 2013

You can buy amarphal, or permissons online from Saw there but don't know what to do with them.

By Dipika on Nov 17, 2010

wow! persimmon! my fruitwallah calls it "Amarphal" always loooks sooo temting...but since he always gets it semi-ripe and am not sure if that is hte best way to buy it, i let it pass... and i once had the misfortune of eating a semi-ripe one! "YUCK"! But I've heard that ripe ones are gorgeous... this looks like a nice one to subsititute with a Mango, whaddya say?

By Christine on Jan 22, 2010

I bake every winter with the large persimmons. I have a wonderful persimmon/date/pecan tea bread recipe that gets raves and a delicious persimmon/date Christmas pudding with hard sauce. What I didn't have was a recipe using whole wheat flour nor how to adapt I came hunting. I'll give this a try combining a bit of mine and let you know.

I would love to hear from you :) --DK

By Chana on Aug 6, 2009

, re:the persimmon walnut wwflour recipe The oven temp recommended is 250. That's 250 Farenheit? Chana
Its actually 350F ( My old oven was little overexcited hence I used only 250F - But the correct temp is 350 Fahrenheit. I have edited that section accordingly. thank you for your query and hope this helps

By propecia on Jun 2, 2009

I bookmarked this site, Thank you for good job!

By Tessa on Apr 1, 2009

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


By Curry Leaf on Dec 24, 2008

Nice use of Persimmon,DK.Perfect bread.Happy Holidays

By rekhas kitchen on Dec 24, 2008

never had this fruit DK and you made a bread with it superb nice texture sure will try this fruit now bread looks so moist

By sowmya on Dec 24, 2008

i tried persimmon bread once..its posted in my blog..was good..your pictoral instructions are really good..
indeed, its a blessing to have good neighbours..

By Soma on Dec 24, 2008

Never ever cooked anything with this fruit. Just buy them to eat them as a fruit! I love the color... real nice use.

By Madhu on Dec 24, 2008

Looks fruity and moist,like the recipe with honey..
Happy holidays DK.

By Priya on Dec 24, 2008

Never tried any bakes with persimmon, usually have them as fruit salads, bookmarked this bread..bread looks scrumptious Dk..