Wild Persimmon Bread
- 2 cups unsifted all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground mace
- ½ teaspoon salt
- ¾ cup coarsely chopped pecans, walnuts, or black walnuts
- 1 cup wild persimmon pulp
- ½ cup milk
- 2 large eggs, lightly beaten
- 4 tablespoons (½ stick) butter, melted
Instructions:
This bread freezes well. Wrap snugly in plastic food wrap, over-wrap in aluminum foil, date, label, and store in a 0° F. freezer. Serve within 3 to 4 months.
- Preheat the oven to 350° F. Lightly coat a 9 × 5 × 3-inch loaf pan with nonstick cooking spray and set aside.
- Sift the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, mace, and salt together into a large mixing bowl. Add the pecans, toss well, then make a well in the middle of the dry ingredients.
- Combine the persimmon pulp, milk, eggs, and melted butter in a small bowl; pour into the well in the dry ingredients and stir only enough to combine.
- Scoop the batter into the pan, spreading to the corners, and bake on the middle oven shelf for about 45 minutes or until nicely browned, springy to the touch, and a cake tester inserted in the middle of the loaf comes out clean.
- Cool the loaf in the upright pan on a wire rack for 10 minutes, loosen around the edge with a thin-blade spatula, then turn out on the rack and cool to room temperature before slicing.