Persimmon Bread

natashaskitchen.com
makes 2 loaves
Ingredients

• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 Tbsp real vanilla extract
• 3 cups Hachiya persimmon pureed (a little over 1 1/2 lbs)
• 10 Tbsp unsalted butter, melted
• 2 tsp baking soda, sifted to make there aren’t lumps
• 1/4 tsp (generous pinch) of salt
• 2 tsp cinnamon
• 3 cups all-purpose flour *measured correctly
• 1 1/2 cups walnut pieces, toasted
• 1 cup raisins

*To measure flour, scoop into the measuring cup with a spoon & scrape off the top

Preparation
Prep: Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.

1. Remove tops of persimmon with a butterknife (I've broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree in a blender.
2. In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
3. Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
4. Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for 45 - 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.

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