Persimmon Date Nut Bread
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 2-5 hrs
Ingredients:
1/4 cup butter or margarine, softened, PLUS
2 tablespoons butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon baking soda
1 cup persimmon pulp
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans
1 cup chopped dates
Directions:
Cream butter or margarine and gradually beat in sugar. Add eggs one at a time and beat well after each addition. Combine soda and persimmon pulp and let stand until soda is dissolved. Add to creamed mixture. Blend well.
Combine the next 6 ingredients and gradually add to batter. Beat well and stir in the dates and nuts. Pour into a lightly greased 9x5x3 loaf pan.
Bake at 350 degrees for 1 hour and 20 minutes. Test with a toothpick. Cool in pan 10 minutes then remove loaf and place on a rack to finish cooling.
A persimmon isn't ripe until it starts to shrivel and should not be picked before the first frost. Most are ripe enough when they fall off the tree. They are a delicate fruit and should be refrigerated.
Recipe Location: https://www.cdkitchen.com/recipes/recs/2/Persimmon-Date-Nut-Bread114809.shtml
Recipe ID: 85682
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.