Persimmon Quick Bread
Bread, Breakfast, Quick Bread
9x5x3 inch loaf pan
(peeled, seeds removed and pureed; total just over 1 cup puree)
Lyle's golden syrup
apple brandy or calvados
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 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.
From the kitchen of palatablepastime.com