A wonderfully moist persimmon bread. If you like nuts in your bread, just add 1/2 to 1 cup of your favorites to the batter just before baking.
Original recipe makes 2 loaves
Ingredients
2 cups white sugar
1 1/2 cups wheat flour
1 1/2 cups all-purpose flour
1/2 cup oatmeal
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 cups ripe Hachiya persimmon pulp
1/2 cup applesauce
1/2 cup vegetable oil
3 eggs
-
PREP
20 mins
-
COOK
50 mins
-
READY IN
1 hr 10 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, stir together the sugar, wheat flour, all-purpose flour, oatmeal, salt cinnamon, nutmeg, allspice, cloves, and baking soda, until well mixed. Set aside. In a separate bowl, stir persimmon pulp with applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two greased 9×5 inch loaf pans.
- Bake in the preheated oven for one hour, or until a toothpick inserted into the center of the loaves comes out clean.
Nutrition
Calories: 206 kcal
Carbohydrates: 37.2 g
Cholesterol: 22 mg
Fat: 5.7 g
Fiber: 1 g
Protein: 2.7 g
Sodium: 176 mg
