natashaskitchen4.9
Persimmon Bread Recipe
This persimmon bread is soft and moist, and every slice is studded with walnuts and raisins.
👥 16 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●oven
- ●blender
- ●knife
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Prep: Preheat oven to 350˚F. Butter two 9x5 bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.
2
Remove tops of persimmon with a butterknife (I've broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and remove any seeds if presesnt then puree in a blender. I leave the skins on.
3
In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
large eggs (room temperature)2
4
Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
baking soda2 tspcinnamon2 tsp
5
Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for ⏱️ 45 - 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans ⏱️ 10 min then turn out onto wire rack to cool to room temp.
raisins1 cup
Nutrition Facts
calories
360 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
2 g
sugar Content
13 g
sodium Content
186 mg
protein Content
5 g
trans Fat Content
0.3 g
cholesterol Content
39 mg
carbohydrate Content
54 g
saturated Fat Content
5 g
unsaturated Fat Content
9 g
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