The Mediterranean Dish · by Mark Beahm★ 5.0 (1)
Persimmon Bread
NUTRITION · PER SERVING70M COOK
CAL 17%·PRO 11%
CARBS 46G55% OF CAL
5G FIBER17G OTHER24G TOTAL SUGAR
FAT 16G41% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, golden quick bread spiced with cinnamon and nutmeg and studded with toasted walnuts, capturing fall flavors. Simple and comforting, it's a go-to seasonal bake.
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View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 4 very ripe hachiya persimmons
- 3/4 cup brown sugar ((160g))
- 1/2 cup extra virgin olive oil ((120ml))
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour ((240g))
- 1 teaspoon baking soda
- 1/2 cup chopped toasted walnuts ((57g))
At a glance
PER SERVING · TIME 70M
CAL 17%·PRO 11%
CARBS 46G55% OF CAL
5G FIBER17G OTHER24G TOTAL SUGAR
FAT 16G41% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 232mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 38mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.