Close
Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking soda: 2 tsp |
| salt: 1/2 tsp |
| granulated sugar: 1 cup |
| persimmons (pureed): 1 cup |
| 2% milk: 1/2 cup |
| unsalted butter: 1/3 cup (melted) |
| vanilla extract: 1 tsp |
| eggs: 2 (large) |
| pecans (chopped): 1/3 cup (toasted) |
Persimmon and Nut Bread
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
20 serving(s)
Tags
Preheat oven to 350 degrees.
Combine dry ingredients in a small bowl and wisk together. Flour, baking soda and salt.
Combine sugar, puree, milk, butter, vanilla and eggs together and beat with a mixer at medium speed until blended.
With mixer at low speed, add dry ingredients until just blended.
Stir in pecans.
Pour into two loaf pans coated with non stick cooking spray.
Bake for 45 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool on wire rack.