Ingredients
Method
- Preheat the oven to 175°C and grease a 23 x 13 centimeter loaf pan with the butter. If desired, line the pan with a strip of parchment paper for easier removal.
- Peel and puree the ripe persimmons until smooth, then measure 240 grams. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant, then let them cool and chop them.
- In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, breaking up any lumps of sugar so the dry mixture is evenly combined.
- In a large bowl, whisk the eggs until blended. Add the persimmon puree, oil, milk, and vanilla extract, and whisk until the wet mixture is smooth and uniform.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no dry streaks remain. Fold in the chopped walnuts, mixing only enough to distribute them evenly through the batter.
- Scrape the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes, or until the loaf is golden brown and a skewer inserted in the center comes out clean or with a few moist crumbs.
- Cool the bread in the pan for 15 minutes, then lift it out and transfer it to a wire rack. Let it cool completely before slicing so the crumb can set properly and the slices stay neat.
Notes
Nutrition is an approximate estimate per serving based on 10 slices and will vary with the size and sweetness of the persimmons and the exact walnut pieces used.
Store the cooled bread tightly wrapped at room temperature for up to 2 days.