Persimmon bread
This quick bread is so easy to make and is flavored with fresh persimmons.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 eggs
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 cup persimmon pulp, (see note)
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350°F. Oil a 9 x 5 loaf inch pan.
- In a small bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, blend eggs, sugar, and oil. Add in pulp and mix again. Then fold in flour mixture and blend with an electric mixer until batter is smooth and no lumps of flour remain. Stir in cranberries. Pour batter into prepared pan.
- Bake for about 50-60 minutes, or until tester inserted in the center comes out clean.
Notes
The easiest way to make persimmon puree is in the blender. Remove the stems and skin from the persimmons. Place them in the blender and puree them.
Recipe slightly adapted from All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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