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
flour, all purpose or white whole wheat, or a combo of both
persimmon pulp or puree
butter, melted and slightly cooled
large eggs, lightly beaten
pecans, toasted and coarse chopped
Craisins or raisins
In This Recipe
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.