Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). Lightly grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the all-purpose flour, ground cinnamon, and salt. Then, stir in the chopped walnuts and raisins until they are coated in the flour mixture.1 ½ cups all-purpose flour, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ cup chopped walnuts, ½ cup raisins
- In a separate large bowl, blend the eggs, white sugar, and vegetable oil until the mixture is smooth and well-combined.2 large eggs, ¾ cup white sugar, ½ cup vegetable oil
- In a small bowl or measuring cup, stir the baking soda into the persimmon pulp until it is fully incorporated.1 cup persimmon pulp, 1 teaspoon baking soda
- Pour the persimmon pulp mixture into the large bowl with the egg and sugar mixture, and stir until just combined.
- Gently fold the dry flour mixture into the wet persimmon mixture, being careful not to overmix.
- Pour the finished batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
Persimmon Pulp Tip: Use very ripe Hachiya persimmons for the best flavor and sweetness. You'll need 2-3 large persimmons for 1 cup of pulp. Simply scoop the soft, jelly-like flesh from the skin. Do not use underripe persimmons as they are astringent. The walnuts and raisins can be omitted or substituted with your favorite nuts or dried fruit.