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Elaine’s Whole Wheat/Wild Black Walnut Persimmon Bread

Makes 1 Loaf


  • ½ cup butter
  • 2/3 cup brown sugar
  • 1 egg
  • ¾ cup unsifted whole wheat flour
  • ¾ cup unsifted white flour
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 ¾ cups mashed ripe persimmons
  • ¼ cup buttermilk or yogurt
  • ½ cup wild black walnuts, roughly chopped


Preheat oven to 350 degrees

Grease a standard loaf pan

Cream butter until light.  Add sugar and cream until light and creamy.  Beat in egg.

Sift together both flours with the soda and salt, and set aside.  In a separate bowl combine the mashed persimmons with the buttermilk or yogurt.

Add the dry mixture to the creamed butter alternately with the persimmon mix.  Stir just enough to mix well.  Fold in walnuts.

Pour into the greased loaf pan.

Bake for 50- to 60-minutes or until done.  Cool in the pan 10 minutes, then remove and allow loaf to completely cool on a rack.

Note: This recipe originally appears in Bruce and Elaine Ingram’s book, Living the Locavore Lifestyle. For a copy, contact them at

  • September 24, 2018