Breads and Muffins
Persimmon and Orange Nut Bread

Makes 2 Loaves

3½ cups all purpose flour
2 cups brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons cinnamon
½ teaspoon nutmeg
3 eggs
1 cup vegetable oil
½ cup orange juice
½ cup grated orange zest
2 cups persimmon pulp*
1 cup golden raisins
1 cup chopped nuts

Preheat oven to 325°F. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium bow, beat together eggs, oil, orange juice, orange zest and persimmon pulp. Add egg mixture to flour mixture; stir until combined. Stir in raisins and nuts. Pout batter into 2 well greased 9x5-inch loaf pans. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Note: Persimmons are available from October to February.

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“We have a persimmon tree in the garden, and our guests love it when we cook with the fresh persimmons. This bread can be stored in the freezer for up to two months.” —Innkeeper, Secret Garden Inn & Cottages--Secret Garden Inn & Cottages
Address: 1908 Bath Street
Santa Barbara, CA
Telephone: 805-687-2300

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