Ingredients

The following ingredients have 10 Servings
  • 1 cup persimmon puree (from 3 -4 Fuyu persimmons)
  • 2 tablespoons water
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instruction

  • Preheat oven to 350°. Grease a standard loaf pan
  • Cut out the stem of each persimmon and cut into chunks. Puree the persimmons in a food processor or blender with 2 Tablespoons water.
  • 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.
  • 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.