Persimmon Quick Bread Recipe
Ingredients
| Baking soda | 1 Teaspoon | |
| 1 cup persimmon puree | ||
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| 1/2 cup each granulated sugar and firmly packed brown sugar | ||
| Baking powder | 2 1/2 Teaspoon | |
| 1 teaspoon each salt, ground cinnamon, and ground nutmeg | ||
| Egg | 1 | |
| Milk | 1/3 Cup (16 tbs) | |
| Salad oil | 3 Tablespoon | |
| Nuts | 1 Cup (16 tbs), chopped | |
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.
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.
Chef
