Fruity Persimmon Bread
Sweet and fruity persimmon loaf. Perfect served alongside a warm cup of tea, or toasted and spread with salted butter. This persimmon loaf has such a nice autumn vibe, plus it’s easier than you would think to make.
Substitutes:
- No raisins? Try with diced dried fruits such as apricots, cranberries, or dates.
- No walnuts or pistachios? Use any nuts and/or seeds of your choice such as pumpkin seeds, pecans, hazelnuts or sunflower seeds.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Servings: 8
Ingredients:
2 Persimmons
200 g Self raising flour
180 g Caster sugar
½ Ground nutmeg
a pinch of Salt
150 g Unsalted butter (melted and cooled to room temperature) / Vegan butter
2 Egg (at room temperature) / Flax egg
120 g Raisins
120 g Mixed nuts (we used a mix of walnuts and pistachios)
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. Butter a loaf pan, dust with flour and tap out any excess.
- Cut the persimmons into chunks, add to a food processor and blend until smooth and pureed. Set aside.
- Combine the flour, sugar, salt and nutmeg in a large mixing bowl.
- Make a well in the centre then stir in the butter, eggs, persimmon puree then the nuts and raisins.
- Pour into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the centre comes out clean. Set aside to cool before serving. The cake cuts into better slices when fully cooled and set.
How to store
Cover and store in a cool place for up to 5 days. You can freeze slices for up to 3 months.
