Persimmon Tea Bread

Persimmon Tea Bread

3

2 cups flour

3/4 teaspoon salt

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoon ground cinnamon

1 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

dash of cayenne

1 cup persimmon puree

1 cup canola oil

1 1/3 cups honey

3 eggs

3/4 cups chopped walnuts, optional

1. Preheat oven to 325°F.

2. Grease and fit loaf pan with parchment paper. Set aside.

3. Whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and cayenne in a large bowl. Set aside.

4. In a separate bowl, whisk together the persimmon puree, oil, and honey until well-combined.

5. Add in the eggs one at a time, whisking well after each addition.

6. Gradually add the wet ingredients into the dry ingredients.

7. Fold in the walnuts, stirring just until combined. Do not over-mix.

8. Pour the batter into the prepared pan.

9. Bake for 50 – 60 minutes, until a toothpick inserted into the center, comes out clean.

10. Remove from oven and let cool for 10 minutes before removing from the pan.

11. Let cool completely on a wire rack before serving.

*To make persimmon puree, remove the skin and seeds from about 5-6 ripe persimmons and puree in a food processor until smooth.