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.