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
Continue After Advertisement
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.