Whole Wheat Persimmon Bread
Print Recipe
Whole Wheat Persimmon Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Instructions
Preheat oven to 350 degrees. Butter one 9×5- inch loaf pan.
In a small bowl, stir together mixed fruit and brandy and set aside.
In a large mixing bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, and sugar. Make a well in the center of the flour mixture and pour in melted butter, eggs, persimmon puree, brandy-fruit mixture, and chopped nuts. Stir with a wooden spoon until well combined.
Pour batter into the greased 9×5-inch loaf pan and bake at 350 degrees for one hour, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on a wire rack. Store well-wrapped bread at room temperature for up to a week or freeze if longer storage is required.
