This persimmon bread is light and moist and a delicious way to enjoy persimmons when they're in season.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 eatsbyrachel | 2016-01-02 05:12:44 |  124,363 Views |
How to make persimmon bread | rachel republic
When it comes to fall baking there are other flavors that demand attention (we’re looking at you pumpkin spice!). The humble persimmon is often overlooked except by those who already love its honeyed flavor and know it’s only available during a short season.
Persimmon bread is the perfect easy recipe to make with leftover persimmon pulp. With extra ripe hachiya persimmons the sweet pulp is easy to scoop from the persimmon skin with a spoon. For 1 cup of persimmon pulp you will need 2-3 hachiya persimmons depending on their size. You can also use smaller fuyu persimmons which tend to take longer to fully ripen than hachiya.
Check out the reviews below and see if you'd like to make any of the suggested changes. Then let us know what you think of this classic persimmon bread recipe!
