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Persimmon Bread

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Submitted by Slim

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

YIELD

2 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

2 473
2 473
1 15
TABLESPOON ML BAKING SODA
plus 1 teaspoon
1 5
TEASPOON ML SALT
1 5
TEASPOON ML MACE
½ 2.5
TEASPOON ML CLOVES
4 4
LARGE LARGE EGGS
1 237
CUP ML BUTTER
melted
¼ 59
CUP ML HONEY
1 ¾ 414
CUP ML BROWN SUGAR *
158
CUPS ML BOURBON WHISKEY *
2 473
CUPS ML PERSIMMONS
very ripe, mashed *
2 473
CUPS ML WALNUTS
chopped
2 473

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 795g (28.0 oz)
Amount per Serving
Calories 3245 50% 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?
Trans-fat Free, High Fiber
 

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