Persimmon Bread

205 mins (prep 25)
11 ingredients
makes 8 servings
Use very soft, ripe, heartshaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.

Categories:  quick-&-easy , winter , bread ,
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Serving Size (57.31 g)
Servings 8
Amount per Serving
Calories 165.8 Calories from Fat 3.69
% Daily Value *
Total Fat 0.41g 5.05%
Saturated Fat 0.2g 8.14%
Trans Fat 0.0g %
Cholesterol 1.12mg 2.99%
Sodium 460.68mg 153.56%
Total Carbohydrate 42.04g 112.1%
Dietary Fiber 0.72 g 23.03%
Sugars 38.77 g %
Protein 0.79g 12.71%
Vitamin A 17.8IU% Vitamin C 0.35mg%
Calcium 22.87mg% Iron 0.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
all-purpose flour plus, large, finely grated orange zest, large eggs