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Persimmon Nut Bread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

My favourite fruit bread by far--this recipe is the closest thing to a 'secret family recipe'...but it's too good not to share!

My favourite fruit bread by far--this recipe is the closest thing to a 'secret family recipe'...but it's too good not to share!

Ingredients

Serves: 6-8

Metric Cups
  • persimmon (enough to produce this much in pulp after the fruit is put through a colander to remove the pips and collect the pulps)
  • 280 grams flour
  • 1 teaspoon baking powder
  • 200 grams sugar
  • 170 grams butter (approximately, softened)
  • 2 eggs
  • 150 grams walnuts (approximately, halves)
  • persimmon (enough to produce this much in pulp after the fruit is put through a colander to remove the pips and collect the pulps)
  • 9⅞ ounces flour
  • 1 teaspoon baking powder
  • 7 ounces sugar
  • 6 ounces butter (approximately, softened)
  • 2 eggs
  • 5⅓ ounces walnuts (approximately, halves)

Method

Persimmon Nut Bread is a community recipe submitted by Psappha and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need two 9 x 5inch (23 x 12cm) loaf pans, lined with wax paper.

  • Preheat oven to 325F/160C/Gas Mark 3. Line the loaf pans with the waxed paper.
  • Sift the flour with the soda.
  • In a separate mixing bowl, cream the butter with the sugar.
  • Beat the eggs and then add them to the butter/sugar mixture. Once incorporated, add the flour.
  • Finally, add the persimmon pulp and the walnuts and stir.
  • Divide the batter between the two prepared pans and bake for one hour. Bread is done when tester comes out clean. Leave to cool in pans and then remove and peel off wax paper.
  • You will need two 9 x 5inch (23 x 12cm) loaf pans, lined with wax paper.

  • Preheat oven to 325F/160C/Gas Mark 3. Line the loaf pans with the waxed paper.
  • Sift the flour with the soda.
  • In a separate mixing bowl, cream the butter with the sugar.
  • Beat the eggs and then add them to the butter/sugar mixture. Once incorporated, add the flour.
  • Finally, add the persimmon pulp and the walnuts and stir.
  • Divide the batter between the two prepared pans and bake for one hour. Bread is done when tester comes out clean. Leave to cool in pans and then remove and peel off wax paper.
  • Additional Information

    Although it is delicious cold (with or without butter), it is best eaten with butter after having been toasted for about 20 minutes (10 per side) in a warm oven.

    Although it is delicious cold (with or without butter), it is best eaten with butter after having been toasted for about 20 minutes (10 per side) in a warm oven.

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