Eat and Drink Ralph Scamardella's Persimmon Bread Ralph Scamardella's persimmon bread works as an appetizer, side dish or even with dessert. Photo Credit: Ralph Scamardella November 11, 2014 2:39 PM Print Share fbShare Tweet Email Persimmon Bread Yield: 3 loaves “Every fall, we would make persimmon bread because we had a persimmon tree in our backyard in Brooklyn. It was my mother’s recipe, and she was one of the few people I knew who cooked with persimmons on the east coast,” said Ralph Scamardella, Chef of TAO Downtown, TAO Uptown, Arlington Club and LAVO Italian Restaurant. INGREDIENTS 1 cup Persimmon pulp 2 tsp Baking soda 3 cups White sugar 1 cup Vegetable oil 4 Eggs 1 ½ tsp Ground cinnamon ½ tsp Ground nutmeg 1 ½ tsp Salt 2/3 cup Water 3 cups All-purpose flour 1 cup Chopped walnuts 1 cup White raisins, soaked and drained 1 cup Chopped ripe bananas 1 cap Vanilla extract METHOD Preheat the oven to 350 degrees F (175 degrees C) Grease three 6x3 inch loaf pans In a small bowl, stir together the persimmon pulp and baking soda, let stand 5 minutes to thicken the pulp In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt, blend until smooth Mix in persimmon pulp and water alternately with flour Fold in nuts Divide batter into the prepared pans, filling each pan 2/3 full Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean Cool in pan for 10 minutes before removing to a wire rack to cool completely Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.