Problem is that the flavor of PCA persimmons doesn't hold up well when heated, and there really aren't any recipes for persimmons that I know of that don't require heating and/or sugar. But this one is still good and uses only a half cup sugar, though the main contribution that the persimmons give to the final product, as far as I can tell, is its color - I really can't taste the subtle flavor of persimmon through all the other ingredients and after heating. http://simplyrecipes.com/recipes/persimmon_pudding_cake/

Sounds like a neat idea. Fond memories of them right off the tree as a puckering child. ;) Good luck! Dave

This also uses just one cup. You could make LOTS of bread :) Persimmon Bread 1 cup persimmon pulp 2 teaspoons baking soda 3 cups sugar 1 cup vegetable oil 4 eggs 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 1/2 teaspoon salt 2/3 cup water 3 cups all purpose flour 1 cup chopped walnuts (optional) raisins (optional) - I sometimes throw in a little handful I have found that this recipe will fill five 5 5/8 x 3 3/16 pans. In small bowl, mix persimmon pulp and baking soda. Set aside for 5 minutes. In large bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend. Mix in pulp, water, and flour alternating. Fold in nuts and/or raisins. Fill loaf pans 2/3 full. Bake one hour at 350 degrees or until toothpick comes out clean. Cool in pan for at least 10 minutes before transferring to cooling rack. Freezes well. I think the original recipe came from Allrecipes dot com. ~ Tracy

I have a tweaked recipe cooling right now as a test. Persimmon Spice Bread - Makes one loaf. 1-1/2 cups flour 1/2 cup white sugar 1/2 brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon ginger scant 1/4 teaspoon allspice (or nutmeg) scant 1/4 teaspoon crushed cardamom, about two small pods 1 egg 1/8 cup water 1 cup persimmon puree (about 2 very ripe large persimmons) 1/3 cup oil Combine egg, oil, sugars, water and persimmon puree. Mix well. Sift flour and dry ingredients together. Add wet ingredients to dry. Mix just until well blended. Bake in a greased and floured loaf pan or small bundt pan until toothpick comes out clean. 40-50 minutes at 350°. To double recipe, omit water and use 3 large eggs. Cool for 10 minutes in pan on rack. Turn out on serving dish. Glaze while still slightly warm with the juice of 1/2 lemon combined with enough powdered sugar to make a glaze. __________________________________________________________ Alice will test it. She will be brutal if it's not good. Persimmons are interesting to cook with. Everything I have made with them has been moist and quite dense. Slightly under ripe persimmons are dreadful! They must have been very popular at one time as all of the older neighborhoods here have many old trees. The bare, dark branches are beautifully studded with vermilion colored fruit. This recipe is a variant on a tried and true pumpkin bread recipe. I halved it for this test. The entire recipe calls for 3 eggs. I made up the lost liquid volume with the 1/8 cup of water. If I double it I will use 3 eggs. I modified the spices to include cardamom as I thought it would be interesting with the unique persimmon flavor. I tried a different recipe yesterday. I used a maple pumpkin bread recipe that is wonderful - with pumpkin. With persimmon puree it was too gummy. Persimmon does not need the maple syrup for moisture. It tasted fine, Alice liked it but I wasn't thrilled with the texture. The little bundt is out and glazed and I've had a warm cake taste. I like it! The texture is still dense and moist but not gummy. The lemon glaze is nice with the cardamom, too. No word from Alice. She took her slice with her as she left for school. Change I will make: Butter instead of oil. I prefer the butter flavor. Next, the cookies and Iris Gals' recipe. I need to get pecans and walnuts. I used them up with recent baking.