Persimmon Bread

Name: Persimmon Bread
Ingredients: 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

9 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 350°. Grease a standard loaf pan
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

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

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.