Persimmon and Orange Nut Bread

Breads and Muffins

Persimmon and Orange Nut Bread

“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


Servings: 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 9×5-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.