Persimmon Bread

Recipe Courtesy of St. Supéry Estate Chef

Serves 6-8


3⁄4 cup vegetable oil
1 1⁄2 cups sugar
2 eggs, beaten
1 cup persimmon pulp
1 3⁄4 cups flour
1⁄2 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon nutmeg
1⁄2 teaspoon clove
1⁄2 teaspoon allspice
1⁄2 teaspoon salt
1 teaspoon cinnamon


Preheat oven 350 degrees.
In a large bowl whisk together sugar and oil. Add eggs and persimmon pulp and whisk until smooth.
In a separate bowl, sift together flour, baking powder, baking soda, salt, and spices.
Stir flour mixture into persimmon mixture and pour into two greased loaf pans. Bake for one hour or until pick inserted in the center of the loaf comes out clean.
This bread is great served warm with maple butter or fruit preserves.

Wine Pairing: Napa Valley Estate Moscato

Serves As


A great wine to celebrate

Dinner Party, Thanksgiving, Christmas

Pairs nicely with

Napa Valley Estate Moscato

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