Buckwheat Persimmon Bread

1. 1

   Line the bottom and all four sides of a 6-cup loaf pan with parchment paper. Position a rack in the lower third of the oven and preheat the oven to 350u00b0 F degrees.

2. 2

   Whisk to combine the rice and buckwheat flours, baking soda, nutmeg, and salt. Set aside.

3. 3

   Combine the butter, sugar, and eggs in the bowl of a stand mixer and beat on medium speed with the paddle attachment until thickened and lighter in color, about 2 minutes. Or beat with the handheld mixer in a large bowl on medium-high speed for 3 to 4 minutes.

4. 4

   Add the flour mixture, persimmon, currants, and walnuts and beat on low speed until smooth. Scrape into the lined pan and spread evenly.

5. 5

   Bake the loaf for 45 to 50 minutes (please check this, it might be a bit longer), until a toothpick inserted in the center comes out clean. Cool the loaf on a rack, at least 2 hours, before unmolding and slicing (with a serrated knife)-flavors marry and the cake becomes moister over several hours or a day. Wrapped airtight, the cake keeps for 2 or 3 days; it keeps for longer in the refrigerator.

* Per serving · 4 servings · Values may vary.