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Mcfadden Ranch Persimmon Bread Recipe

Mcfadden Ranch Persimmon Bread
Servings: NA

A dark, moist, traditional bread using fresh persimmon pulp. I use this most as a family treat and as giveaways to neighbors, teachers, unexpected relatives, etc. The key is to not overcook and to refrigerate or freeze right away to preserve freshness. A short video demonstration made to make this recipe can be found here: This was made by one of our lovely daughters in a high school film class.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Mcfadden Ranch Persimmon Bread. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Mcfadden Ranch Persimmon Bread in your home. Then, follow these steps below to serve Mcfadden Ranch Persimmon Bread for your family or friends.


  • 1 1/2 granulated sugar

  • 4 eggs

  • 1 vanilla

  • 2 baking soda

  • 2 all-purpose flour

  • 2 pumpkin pie spice

  • 3 salt

  • 2 walnuts

  • 1 raisins

  • 1, NA, 1, NA pecans

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Mcfadden Ranch Persimmon Bread in your home by yourself.

Directions: How to Make Mcfadden Ranch Persimmon Bread

  1. Preheat Oven to 325°F.

  2. Pans: Grease or spray with non-stick spray (non-stick with flour oil okay.

  3. Yield: Two nine-inch loaf pans or approximately six small loaf pans (for gift giving!.

  4. In mixer or large bowl, mix together very well the sugar, eggs and vegetable oil.

  5. Add vanilla and persimmon pulp, stir well.

  6. In a separate small bowl, stir together dry ingredients. Slowly add to wet mixture and stir until blended. Do not over stir.

  7. Fold in walnuts.

  8. Mix persimmon pulp and baking soda in a small bowl. Add to sugar mixture; mix well., Pour evenly into prepared pans (approximately 2/3 full. Sprinkle with chopped walnuts for garnish if desired.

  9. Bake for 55-65 minutes for large pans (check often and adjust time for your oven as mine cooks fast, or until the top of the loaf is firm and no uncooked batter can be seen. Start checking small pans at 30-35 minutes.

  10. Cool on a wire rack. Loafs may fall a bit but this is normal. Wrap in plastic wrap and then foil to keep moist and refrigerate or freeze if not serving right away., Can be deliciously served warm with whipped cream or butter or drizzed with a powdered sugar glaze.

So that brings us to the end of this special Mcfadden Ranch Persimmon Bread recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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