Ingredients
– 2 large eggs at room temperature
– 1 cup granulated sugar
– 1 tablespoon real vanilla extract
– 3 cups fuyu persimmon puree (made from a little over 1 1/2 pounds of fruit; note that Hachiya persimmons should not be used)
– 10 tablespoons unsalted butter, melted
– 2 teaspoons baking soda, sifted
– 1/4 teaspoon salt (with a generous pinch added)
– 2 teaspoons cinnamon
– 3 cups all-purpose flour (measured by scooping with a spoon and leveling off the top)
– 1 1/2 cups walnut pieces, toasted
– 1 cup raisins
Instructions
1-Preheat the oven to 350 degrees Fahrenheit and prepare two bread loaf pans by buttering them.
2-Toast the walnut pieces on a dry skillet until they are aromatic and lightly golden, then let them cool to room temperature.
3-Remove the tops of the fuyu persimmons with a knife, cut them into quarters, and puree them in a blender until smooth.
4-In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract.
5-Stir in the persimmon puree and melted butter.
6-Add the sifted baking soda, salt, and cinnamon, whisking to combine.
7-Mix in the flour until fully blended.
8-Fold in the toasted walnuts and raisins until evenly distributed.
9-Divide the batter evenly between the prepared loaf pans.
10-Bake for 45 to 50 minutes, or until a wooden toothpick inserted into the center comes out clean.
11-Allow the loaves to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽️ Always use fuyu persimmons as they provide the best texture; avoid Hachiya persimmons.
🌰 Toast walnuts to enhance flavor before adding to the batter.
🧂 Sift baking soda to prevent lumps and ensure even baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice