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Sweet Persimmon and Toasted Walnut Bread

Randy Mayor; Jan Gautro
Yield 2 loaves, 12 servings each (serving size: 1 slice)
This simple quick bread uses sweet and spicy persimmon puree. We liked the slightly tart flavor from the golden raisins, but omit them if your prefer.

Ingredients

  • 3 cups all-purpose flour (about 13 1/2 ounces)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup ripe Hachiya persimmon puree (about 2 fruits; see
  • 1/2 cup 1% low-fat milk
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup chopped walnuts, toasted
  • 1/3 cup golden raisins
  • Cooking spray

Nutrition Information

  • calories 146
  • caloriesfromfat 25 %
  • fat 4.1 g
  • satfat 1.9 g
  • monofat 1 g
  • polyfat 0.9 g
  • protein 2.7 g
  • carbohydrate 25.1 g
  • fiber 1.1 g
  • cholesterol 25 mg
  • iron 0.9 mg
  • sodium 181 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; stir with a whisk.

  3. Combine sugar and next 5 ingredients (through eggs) in a medium bowl; beat with a mixer at medium speed until blended. Add persimmon mixture to flour mixture, stirring just until blended. Stir in walnuts and golden raisins. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool the loaves completely on wire rack.

  4. Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:

  5. To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.

  6. Cut the ripe fruit in half. Scoop the pulp out with a spoon.

  7. To achieve an even consistency, place the flesh in a mini-chopper and process until smooth. This ensures the persimmon puree will incorporate evenly into batters.