Amelia's Persimmon Date Nut Bread 8.000

James M. Thresher for The Washington Post

Nov 19, 2008

Amelia Post grew up in Berkeley, Calif. Her family got this recipe about 10 years ago as members of a CSA (community-supported agriculture) program.

Serve with vanilla ice cream.

Make Ahead: The bread is best served the day it is made, but it can be wrapped in plastic wrap and kept in an airtight container for up to 1 week. Warm slighty before serving.

Servings: 8

Yield: Makes one 9-inch loaf

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 cup persimmon pulp (from 1 to 2 Hachiya persimmons)
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts (not toasted)
  • 1 cup chopped dates


Preheat the oven to 350 degrees. Lightly grease a 9-by-5-by-3-inch loaf pan with nonstick cooking oil spray.

Place the butter in the bowl of a stand mixer or hand-held electric mixer; beat for 3 to 5 minutes on medium speed, until light and fluffy. Gradually add the sugar until well incorporated.

Reduce the speed to low; add the eggs one at a time, beating well after each addition.

Combine the baking soda and persimmon pulp in a measuring cup; let rest about 5 minutes until the baking soda has dissolved. Add to the bowl, beating until combined.

Combine the flour, baking powder, salt, cinnamon, nutmeg and cloves in a bowl or on a sheet of wax paper. Add in increments to the bowl with the motor on low speed, until well incorporated. Use a spatula or spoon to stir in the walnuts and dates.

Pour into the prepared pan. Bake for 1 hour 20 minutes or until a tester inserted into the center of the bread comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Recipe Source

From Amelia Post.

Tested by Kathleen Hom.

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