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persimmon-bread-recipe

Persimmon Bread Recipe

This persimmon bread is moist, flavorful, and perfect for fall. It's a great way to use up ripe persimmons.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup persimmon pulp ripe
  • ½ cup vegetable oil
  • 2 eggs beaten
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts optional

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt.
  3. In another bowl, mix persimmon pulp, oil, eggs, and vanilla extract.
  4. Combine wet and dry ingredients, mix until just combined. Fold in nuts if using.
  5. Pour batter into the prepared loaf pan. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

Keywords

Bread, Fall, Persimmon
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