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Persimmon Bread III
Prep
20 mins
Cook
50 mins
Servings
24
Difficulty
Hard
This is my go to recipe when persimmons are at their peak ripeness. The combination of warm spices like cinnamon, nutmeg, and allspice creates such a cozy, comforting loaf that my family requests it year after year. What I love most is how forgiving this recipe is the applesauce keeps it moist without requiring tons of oil, making it a lighter option than traditional persimmon bread. Plus, oatmeal adds wonderful texture and heart healthy fiber that makes you feel good about enjoying a generous slice. From prep to table in just over an hour, this three time tested version comes together quickly, making it perfect for busy bakers who still want something homemade and impressive.
Ella x
Ingredients
- 22 cups white sugar
- 11 ½ cups wheat flour
- 11 ½ cups all-purpose flour
- ½ cup oatmeal½ cup oatmeal
- ½ teaspoon salt½ teaspoon salt
- 11 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg½ teaspoon ground nutmeg
- 11 teaspoon ground allspice
- ½ teaspoon ground cloves½ teaspoon ground cloves
- 22 teaspoons baking soda
- 22 cups ripe hachiya persimmon pulp
- ½ cup applesauce½ cup applesauce
- ½ cup vegetable oil½ cup vegetable oil
- 33 eggs
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C).
- 2
In a bowl, stir together the sugar, wheat flour, all-purpose flour, oatmeal, salt cinnamon, nutmeg, allspice, cloves, and baking soda, until well mixed. Set aside. In a separate bowl, stir persimmon pulp with applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two greased 9x5 inch loaf pans.
- 3
Bake in the preheated oven for one hour, or until a toothpick inserted into the center of the loaves comes out clean.
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