Persimmon Bread

• Vegetarian

• Produce

  • 3 cups Fuyu persimmon
  • 1 cup Raisins

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 1/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract, real

• Nuts & Seeds

  • 1 1/2 cups Walnut pieces, toasted

• Dairy

  • 10 tbsp Butter, unsalted

Found on natashaskitchen.com

Description

Ingredients

• 2 large eggs, room temperature
• 1⅓ cup granulated sugar
• 1 Tbsp real vanilla extract
• 3 cups fuyu persimmon pureed (a little over 1½ lbs)
• 10 Tbsp unsalted butter, melted
• 2 tsp baking soda
• ¼ tsp (generous pinch) of salt
• 2 tsp cinnamon
• 3 cups all-purpose flour (*see note below on measuring)
• 1½ cups walnut pieces, toasted
• 1 cup raisins

Directions

• Remove tops of persimmon with a butterknife (Ive 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.
• In a large mixing bowl, whisk together 2 eggs, 1⅓ cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
• Add 2 tsp of sifted baking soda, ¼ tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
• Fold in 1½ 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.