Persimmon Bread With Walnuts and Dates

Published on November 23, 2011

Persimmon Bread With Walnuts and Dates



Generously butter a bread pan, line with a piece of waxed paper and butter the paper.

Place flour, baking soda, cinnamon and salt in a small bowl and mixed together. Place eggs, oil and sugar in a mixer and beat until well blended. Add half the flour mixture and blend. Add persimmon pulp and blend. Add remaining flour mixture and blend. Fold in dates and nuts. Pour into prepared pan and bake in a preheated 325 degree oven for 70 minutes or until toothpick comes out clean. Remove fro pan and cool on rack

This bread can be served as is, with cream cheese and jelly, or it’s delicious toasted with butter.
*Trader Joe’s Trader Grotto’s Sicilian (cold pressed) Extra Virgin Olive Oil is a blend of three olives from Sicily, packaged in Italy in a beautiful bottle. It’s light and delicious. Store it in the dark and use up within a month.

Persimmon Bread With Walnuts and Dates

Persimmon lesson:


Wait a few weeks if necessary until these Hachiya persimmons are very soft and use the pulp for baking muffins and bread.

Jiro persimmons

Eat these Jiro persimmons (with skin on) like an apple or cut up in salads when they are only slightly soft so they are fully ripened and sweet but still crunchy.

fresh dates