Persimmon Bread
When persimmons are in season (usually during the fall to winter time frame), I like to use them to make this sweet bread. The batter includes persimmon puree and some nuts and diced persimmon are folded into the batter before the bread is baked.
Ingredients
- 1 3/4 cup flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 cup sugar
- 1/2 cup melted unsalted butter
- 2 large eggs
- 2/3 cup water
- 1 cup persimmon puree
- 1 cup chopped pecans
- 1 cup diced hard fuyu persimmons
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5 loaf pan.
- In a large bowl, whisk the flour, salt, baking soda, cinnamon, nutmeg, and sugar. Make a well in the center of the mixture and place the butter, water, and persimmon puree in it. Using a spoon, combine the ingredients together. Fold in the nuts and diced persimmon.
- Bake the loaf for 1 hour or until a knife inserted in the center comes out clean.
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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