Natasha's Kitchen · by Natasha Kravchuk★ 4.9 (177)
Persimmon Bread Recipe
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 13%
CARBS 45G52% OF CAL
6G FIBER12G ADDED13G INTRINSIC15G OTHER24G TOTAL SUGAR
FAT 16G42% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, moist quick bread studded with walnuts and raisins, flavored with persimmon and warm spices. Tender slices good for breakfast or as a sweet snack.
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View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1 Tbsp real vanilla extract
- 1 1/2 lbs ripe fuyu persimmon (pureed to get 3 cups puree)
- 10 Tbsp unsalted butter (melted)
- 2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 tsp cinnamon
- 3 cups all-purpose flour (*see note below on measuring)
- 1 1/2 cups walnut pieces (toasted)
- 1 cup raisins
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 13%
CARBS 45G52% OF CAL
6G FIBER12G ADDED13G INTRINSIC15G OTHER24G TOTAL SUGAR
FAT 16G42% OF CAL
3G SAT12G 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
- 10m
- Cook
- 50m
- Sodium
- 206mg
- Total sugar
- 24g
- Added sugar
- 12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 241mg
- Calcium
- 32mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.