Tuesday, February 16, 2010

Recipe: My Mom's Persimmon Bread


1 ¼ cups sugar

½ cup butter, softened

2 large eggs

1 ½ cups persimmon pulp

½ cup buttermilk (or ½ cup milk + 2 tsp lemon juice)

1 tsp vanilla

2 ½ cups flour

1 ½ tsp baking powder

1 tsp salt

1 cup chopped nuts, if desired


Heat oven to 350’

Grease bottom only of two loaf pans 8 ½ X 4 ½ X 2 ½

Mix sugar and butter in a large bowl.

Stir in eggs

Add persimmon, buttermilk, and vanilla. Beat until smooth

Stir in flour, baking powder, and salt just until moistened.

Stir in nuts.

Pour in to pans.

Bake about 1 hour, or until toothpick inserted in center comes out clean.

Notes: You can use any other kind of fruit puree instead of persimmon.

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