Author Notes
This bread is sweet, moist, and positively addictive. It's a great way to use up those hachiya persimmons that need to be consumed right away. You can omit the nuts and it will still be delicious. —HalfPint
Ingredients
-
3.5 cups
flour, all purpose or white whole wheat, or a combo of both
-
2 cups
persimmon pulp or puree
-
1.5 cups
sugar
-
1/2 cup
butter, melted and slightly cooled
-
4
large eggs, lightly beaten
-
2 cups
pecans, toasted and coarse chopped
-
2 cups
Craisins or raisins
-
2 teaspoons
baking soda
-
1 teaspoon
nutmeg
-
1/2 teaspoon
cinnamon
-
1/2 teaspoon
salt
Directions
-
Butter 2 loaf pans (1lb pans) and set aside.
-
In a large mixing bowl, combine flour, sugar, baking soda, spices and salt. Stir well with a whisk to combine and break up any lumps.
-
Mix in persimmons, eggs, and butter until well combined.
-
Fold in Craisins or raisins and nuts.
-
Divide among the pans and bake in a 350F oven for ~60 minutes. Test doneness with a toothpick, which should come out clean. The bread will darken considerably by the time it is done.
-
Cool for at least 15 minutes before cutting into it.
See what other Food52ers are saying.