Ingredients
- 1 cup persimmon pulp
- 2 teaspoons baking soda
- 3 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 2/3 cup water
- 3 cups all-purpose flour
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and grease three 6×3-inch loaf pans.
- Stir the persimmon pulp with the baking soda and let it stand for 5 minutes to thicken.
- In a large bowl, mix the sugar, oil, eggs, cinnamon, nutmeg, and salt until smooth.
- Add the thickened persimmon pulp and mix well. Add the water alternately with the flour, stirring until just combined.
- Fold in the chopped walnuts.
- Divide the batter evenly among the prepared loaf pans, filling each about two-thirds full.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool the loaves in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add vanilla extract for extra warmth.
- Fold in golden raisins or dried cranberries for more texture.
- Replace half the oil with applesauce for a lighter loaf.
- Sprinkle coarse sugar on top for a crisp crust.
- Freezes well—wrap loaves tightly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
