Monday, September 30, 2013

Persimmon Tea Bread

Adapted from Raymond Sokolov's Fading Feast

The persimmon provides all the spice you need in this simple sweet bread.

1 cup sugar
2 eggs, beaten
1 cup persimmon pulp*
2 cups flour
3 Teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soada
1/2 cup cooking oil or melted butter
3/4 cup chopped nuts
1 cup raisins (optional)

1. Preheat oven to 350 degrees.

2. Beat together sugar, eggs, and persimmon pulp. Sift together flour, baking powder, salt and baking soda.

3. Combine pulp mixture and dry ingredients, then stir in oil. Mix well (I alternate adding dry ingredients and oil/butter in three parts. Don't over mix). Add nuts and raisins. Pour batter into greased loaf pan and bake 45-50 minutes our until a toothpick inserted in the center comes out clean.

*Borrow a food mill from The Hub Tool Share to extract the pulp from the seeds and and skins.

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