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Persimmon Quick Bread

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Ingredients
  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
  Salt 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Egg 1
  Milk 1⁄3 Cup (5.33 tbs)
  Salad oil 3 Tablespoon
  Chopped nuts 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Nut
Interest: 
Quick
Cook Time: 
75 Minutes

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