Persimmon and Walnut Bread

Recipe from: 2009
persimmon

Ingredients 11
Servings 8
Time 15 minutes

Ingredients

  • ½
    cup
    persimmon pulp
  • 1
    tsp
    baking powder
  • 300
    g
    white sugar
  • 120
    ml
    Canola Oil
  • 2
    eggs
  • 1
    tsp
    cinnamon
  • 1
    tsp
    ground nutmeg
  • ½
    tsp
    salt
  • 80
    ml
    water
  • 190
    g
    Cake Flour
  • ½
    cup
    chopped walnuts
 

Method

1 hour
 
Preheat oven to 170°C (350°F)

Prepare a medium size loaf tin with baking paper.

Mix the persimmon pulp and baking powder and set aside for 5 minutes.

Mix together the sugar, oil, eggs, spices and salt.

Alternate mixing spoonfuls of the pulp, water and flour into the sugar mix.

Fold in the nuts.

Pour the batter into the pan, should be about 2/3 the way up the tin.

Bake for an hour, or until a skewer comes out clear. Remove from the tin and leave to cool.

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