Persimmon Walnut Chai Loaf

By • May 2, 2014 0 Comments

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Persimmon Walnut Chai Loaf

Author Notes: Dried persimmons, studded walnuts and the dark subtle flavors of chai make a deliciously moist loaf with a sugary crusty exterior.Miss Hangrypants


Makes 1 loaf

  • 1 stick + 2 tbsp unsalted butter
  • 3-4 teabags of chai
  • 3/4 cup 1 tbsp white sugar
  • 1-2/3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon powdered ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 ounces plain greek yogurt
  • 2 eggs
  • 1.5 cups dried persimmons, chopped into raisin sized bits
  • 1/2 cup walnuts, coarsely chopped
  1. Preheat oven to 325F and line a loaf pan with baking paper
  2. Melt butter in a small saucepan on medium heat with the teabags in it. Let it sit for about 15 mins
  3. Meanwhile, mix all the dry ingredients (sugar, flour, spices, baking powder & soda) in large mixing bowl
  4. Squeeze the butter out of the teabags. Careful not to rip them though! Add yogurt and beat eggs until blended
  5. Mix the wet and dry ingredients together until just mixed. Fold in the chopped walnuts and persimmon (may need to dust these with flour because they are a little sticky when cut)
  6. Bake for 1 hr - 1hr 20 min. Top may brown at 1 hr but inside the cake might not be done (test with a knife through the middle). You can cover the top with foil until it's done in the oven

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