Persimmon Bread

By Sophie Gold and Maddyx Bride, Staff Writers

// Kick off Winter Break with this easy to follow recipe for persimmon bread!


  • 1 cup persimmon pulp
  • 2 teaspoons baking soda
  • 2 ½ cups of white sugar
  • ½ cup brown sugar
  • 4 eggs
  • 1 cup oil
  • 1 ½ teaspoons cinnamon
  • ½ teaspoons nutmeg
  • 1 ½  teaspoons salt
  • 3 cups flour
  • ⅔ cup water


  • Preheat the oven to 350 degrees. Grease four  3×6 loaf pans.
  • Mix the persimmon pulp and the baking soda together in a small bowl. Let the mixture stand for five minutes.
  • Add sugars, oil, eggs, cinnamon, nutmeg, and eggs in a large bowl.
  • To that mixture, mix in persimmon pulp and water alternately with flour.
  • Divide batter into the prepared pans, filling each pan 2/3 full.
  • Bake for one hour, or until a toothpick inserted comes out clean.
  • Cool in pan for ten minutes before removing to a wire rack to cool completely.

Photo by Sophie Gold and Maddyx Bride, Staff Writers

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