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Winter

Exquisite Persimmon Bread

Prep:

10 m

Cook:

1 h 0 m

Ready in:

1 h 10 m

As persimmons are only available for such a short time period, why no treat yourself to this delish now?

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Servings: 24

Persimmon pulp

1 cup

Baking soda

2 tsp.

White sugar

3 cups

Vegetable oil

1 cup

Eggs

4

Ground cinnamon

1 ½ tsp.

Ground nutmeg

½ tsp.

Salt

1 ½ tsp.

Water

2/3 cup

All-purpose flour

3 cups

Walnuts

1 cup, chopped

Heat the oven to 350° F/175° C/Gas Mark 4.
Prepare three 6x3 inch loaf pans and grease them.
Take a small bowl, add persimmon and baking soda, and stir well. Let the mixture stand for 5 minutes for the pulp to thicken.
Prepare a medium-sized bowl and add the next six ingredients (from sugar to salt) to it. Blend until smooth.
Add the persimmon mixture and water alternately with flour. Add nuts.
Divide the mixture into the loaf pans so that about 2/3 of each pan is filled.
Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
Cool in the pan first for about 10 minutes and then place on a wire rack to cool completely.

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