Sweet Persimmon and Toasted Walnut Bread

Randy Mayor; Jan Gautro
This simple quick bread uses sweet and spicy persimmon puree. We liked the slightly tart flavor from the golden raisins, but omit them if your prefer.
Yield: 2 loaves, 12 servings each (serving size: 1 slice)
Ingredients
- 3 cups all-purpose flour (about 13 1/2 ounces)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup ripe Hachiya persimmon puree (about 2 fruits; see "Persimmon Puree Pointers," below)
- 1/2 cup 1% low-fat milk
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup chopped walnuts, toasted
- 1/3 cup golden raisins
- Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; stir with a whisk.
Combine sugar and next 5 ingredients (through eggs) in a medium bowl; beat with a mixer at medium speed until blended. Add persimmon mixture to flour mixture, stirring just until blended. Stir in walnuts and golden raisins. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool the loaves completely on wire rack.
Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:
To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.
Cut the ripe fruit in half. Scoop the pulp out with a spoon.
To achieve an even consistency, place the flesh in a mini-chopper and process until smooth. This ensures the persimmon puree will incorporate evenly into batters.
Nutritional Information
- Calories:
- 146 (25% from fat)
- Fat:
- 4.1g (sat 1.9g,mono 1g,poly 0.9g)
- Protein:
- 2.7g
- Carbohydrate:
- 25.1g
- Fiber:
- 1.1g
- Cholesterol:
- 25mg
- Iron:
- 0.9mg
- Sodium:
- 181mg
- Calcium:
- 15mg




