Persimmon Quick Bread
|Baking soda||1 Teaspoon|
|Persimmon puree||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Salad oil||3 Tablespoon|
|Chopped nuts||1 Cup (16 tbs)|
Stir baking soda into persimmon puree and let stand for 5 minutes.
In a bowl, combine flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg; set aside.
In a large bowl, beat together egg, milk, oil, and persimmon mixture.
Add flour mixture and stir just until blended.
Stir in nuts.
Spoon mixture evenly into a greased 5- by 9-inch loaf pan and bake in a 350° oven until a wooden pick inserted in center comes out clean (about 1 1/4 hours).
Let cool for 15 minutes; then turn out of pan onto a rack and let cool completely.
Serving size: Complete recipe
Calories 3497 Calories from Fat 1223
% Daily Value*
Total Fat 134 g206.6%
Saturated Fat 19.6 g98.2%
Trans Fat 0.8 g
Cholesterol 219 mg73%
Sodium 4944.2 mg206%
Total Carbohydrates 519 g173.1%
Dietary Fiber 28.3 g113.2%
Sugars 242.1 g
Protein 73 g146.5%
Vitamin A 60.5% Vitamin C 21.2%
Calcium 145.2% Iron 102.7%
*Based on a 2000 Calorie diet