Persimmon Bread

1. 1

   Preheat oven to 350u00b0. Grease a standard loaf pan

2. 2

   Cut out the stem of each persimmon and cut into chunks. Puree the persimmons in a food processor or blender with 2 Tablespoons water.

3. 3

   Cream the butter and sugar until light and fluffy. Add vanilla. Add the eggs one at a time, beating well after each addition. Add the persimmon puree and beat until thoroughly combined. In a separate bowl, sift together the flour, salt, and baking soda. Add flour mixture to batter and beat until smooth.

4. 4

   Pour into a loaf pan and bake at for 50- 60 minutes, until a tester inserted in the center comes out clean. Cool well before slicing. Well wrapped, the bread will keep for a few days.

* Per serving · 4 servings · Values may vary.

No additional tips available.