Comments on: Persimmon Bread

By: Pamela Beck

Pamela Beck — Fri, 11 Dec 2009 02:34:16 +0000

This persimmon bread recipe is not ADAPTED from James Beard; this IS James Beard’s recipe–in most places word for word. Very naughty, I think.

By: Rose

Rose — Fri, 04 Dec 2009 05:23:35 +0000

Mine is in the oven as I write. I feel a little tipsy from the batter bowl I licked at the end! I ran out of white sugar and had to sub some dark brown for about 1/2 cup, hope it’s okay!

By: Catherine Eng

Catherine Eng — Fri, 16 Oct 2009 02:10:43 +0000

mmmmmmmm..i love persimmons. if you would be so kind, joy, could you send a loaf over to my house? thanks.

-catherine eng, almost 12!!!

By: Janet

Janet — Fri, 06 Mar 2009 01:23:27 +0000

I think the baking time is too long and that is too much cognac. My bread was totally done…almost overdone….at 50 minutes. When I cut into it, the cognac smell hit me hard. The bread tastes WONDERFUL, but I would reduce the cooking time to 45 minutes and then check every minute or so after that. I would also cut the cognac down to half a cup.

By: vicky

vicky — Tue, 17 Feb 2009 16:43:13 +0000

oh my. I made this today and it’s divine! somehow i found myself with spare jack daniels and pecans and this recipe fell from heaven into my lap. or oven…….

I only had about half the amount of persimmon – (I think they’re called Sharon Fruit in the UK) so made the rest of the liquid up with yoghurt.

yum yum yum. it’s all i can do to not eat both now.

By: Spiced Persimmon Almond Bread at I Love You More Than Food

Spiced Persimmon Almond Bread at I Love You More Than Food — Sat, 13 Dec 2008 00:16:56 +0000

[...] took cue from Joy the Baker and adapted her [...]

By: Anita

Anita — Thu, 04 Dec 2008 02:34:51 +0000

Loved the pictures! Beautiful! Totally got the little sister thing, too. Do you have a suggestion for a substitution for the spirits in the persimmon bread? Will orange juice work, do you think? My brother-in-law brought me a whole box of persimmons, and I want to try the bread–but without the alcohol. Thanks!

By: Seems like a good place to start « Secondfruits’s Weblog

Seems like a good place to start « Secondfruits’s Weblog — Tue, 02 Dec 2008 21:11:53 +0000

[...] dates, but I’ve been meaning to do some genuine cooking. I will probably start with Persimon Bread. As soon as finals are over, I will try to halve this [...]

By: Erin

Erin — Sat, 29 Nov 2008 18:54:47 +0000

Hi.
Baked the bread today
Most pleased. I used chopped dates and pecans. The bread is beautiful and the taste excellent. I think next round I will do it with raisins just to be different/
Thank you for sharing this with us.

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Tue, 25 Nov 2008 08:07:16 +0000

I’ve been seeing persimmons but don’t really know what to do with them. My mother eats them out of hand but I don’t really go that way. Hmm, maybe I’ll try this bread. Might convert me to persimmons. Bookmarked: thanks!