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Persimmon Bread

 

Made with persimmons and walnuts, this bread is perfect for a camping trip before winter comes.
37

Yield

2

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

2 cups all-purpose flour
2 cups whole-wheat pastry flour
1 tablespoon baking soda
plus 1 teaspoon
1 teaspoon salt
1 teaspoon mace
½ teaspoon cloves
4 large eggs
1 cup butter
melted
¼ cup honey
1 ¾ cup brown sugar
*
cups bourbon whiskey
*
2 cups persimmons
very ripe, mashed
*
2 cups walnuts
chopped
2 cups raisins, seedless

Directions

Combine flour, pastry flour, baking soda, salt, mace, and cloves in large mixing bowl. In separate bowl, beat eggs, butter, honey, brown sugar, bourbon, and persimmons. Add liquid to dry, stirring just until moistened. Stir in walnuts and raisins.

Pour batter into two loaf pans. Bake at 350℉ (180℃) for about an hour.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 795g (28.0 oz)
Amount per Serving
Calories 324550% of calories from fat
 % Daily Value *
Total Fat 179g 276%
Saturated Fat 66g 331%
Trans Fat 0g
Cholesterol 667mg 222%
Sodium 2820mg 118%
Total Carbohydrate 122g 122%
Dietary Fiber 20g 80%
Sugars g
Protein 145g
Vitamin A 68% Vitamin C 10%
Calcium 27% Iron 137%
* based on a 2,000 calorie diet How is this calculated?

 

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