Persimmon Quick Bread
Equipment
- 9x5x3 inch loaf pan
Ingredients
- 4 fuyu persimmons (peeled, seeds removed and pureed; total just over 1 cup puree)
- 1-3/4 cups flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup Lyle's golden syrup
- 1 teaspoon vanilla extract
- 1/2 cup melted butter (cooled)
- 2 large eggs
- 1/3 cup apple brandy or calvados
- 1 cup chopped walnuts
- 1 cup raisins
Instructions
- Preheat oven to 350F.
- Spray a 9x5x3-inch loaf pan with Baker's Release spray and set aside.
- Prep persimmons and puree; combine persimmon pulp with golden syrup, vanilla, cooled melted butter, brandy and eggs in a small mixing bowl and stir to combine.
- Separately, mix up the flour, salt, baking soda, sugar, cinnamon and nutmeg.
- Combine wet and dry ingredients until they are well mixed then fold in the nuts and raisins.
- Spread the batter in the loaf pan and place pan on another baking sheet to catch potential spillage.
- Bake the quick bread about 80-85 minutes or until a toothpick can be inserted and removed without wet batter sticking to it.
- Cool bread in pan 15 minutes, then turn it out and finish cooling on a wire rack.
Notes
From the kitchen of palatablepastime.com
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