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Sam's Persimmon Hickory Nut Bread


Dry Ingredients:

3.25 cups all purpose flour

1.5 cups of hickory nut meats

1.5 tsp baking soda

¾ tsp salt

½ Tbsp cinnamon

½ Tbsp powdered ginger

dried fruit (e.g., raisins, apricots, dates) optional


Wet Ingredients:

3 medium eggs

1.5 cups maple syrup

1.75 cups persimmon pulp

½ Tbsp vanilla extract

¾ cup coconut oil

 Image by Savita

Mix dry ingredients and set aside. Mix maple syrup and eggs, then add coconut oil, breaking it into small pieces with a pastry cutter or fork. Now mix in the other wet ingredients. Add dry ingredients and mix just until all flour is moistened. Spread into an oiled casserole dish and bake at 375F for about 50 minutes.


Don’t forget to ask your elders for any persimmon recipes! Be sure to ask and try to record the “family recipes” that “grandma just whips up by memory.” Remember “Father Time” is undefeated, and you can preserve indigenous fruit uses by writing (or voice recording) the recipe. 

Source: Samuel Thayer (2017). Incredible Wild Edibles- 36 Plants that can change your life. Forager’s. pg. 262

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