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A wonderfully moist persimmon bread. If you like nuts in your bread, just add 1/2 to 1 cup of your favorites to the batter just before baking.
Ingredients
- 2 cups white sugar
- 1 ½ cups wheat flour
- 1 ½ cups all-purpose flour
- ½ cup oatmeal
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- 2 teaspoons baking soda
- 2 cups ripe Hachiya persimmon pulp
- ½ cup applesauce
- ½ cup vegetable oil
- 3 eggs
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a bowl, stir together the sugar, wheat flour, all-purpose flour, oatmeal, salt cinnamon, nutmeg, allspice, cloves, and baking soda, until well mixed. Set aside. In a separate bowl, stir persimmon pulp with applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two greased 9×5 inch loaf pans.
Step 3
Bake in the preheated oven for one hour, or until a toothpick inserted into the center of the loaves comes out clean.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 206 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat1g | 5% |
| Cholesterol17mg | 6% |
| Sodium168mg | 7% |
| Total Carbohydrate37g | 14% |
| Dietary Fiber1g | 4% |
| Total Sugars17g | |
| Protein3g | |
| Vitamin C13mg | 66% |
| Calcium20mg | 2% |
| Iron2mg | 10% |
| Potassium98mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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