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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



Picture
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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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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