Sweet Persimmon and Toasted Walnut Bread

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

Preparation

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.