Persimmon Bread

• 1 cup persimmon puree (from 3 -4 Fuyu persimmons)
• 2 tablespoons water
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 3 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat oven to 350u0b0. Grease a standard loaf pan
2. Cut out the stem of each persimmon and cut into chunks. Puree the persimmons in a food processor or blender with 2 Tablespoons water.
3. Cream the butter and sugar until light and fluffy. Add vanilla. Add the eggs one at a time, beating well after each addition. Add the persimmon puree and beat until thoroughly combined. In a separate bowl, sift together the flour, salt, and baking soda. Add flour mixture to batter and beat until smooth.
4. Pour into a loaf pan and bake at for 50- 60 minutes, until a tester inserted in the center comes out clean. Cool well before slicing. Well wrapped, the bread will keep for a few days.

persimmon puree, water, butter, sugar, vanilla, eggs, flour, baking soda, salt

Taken from food52.com/recipes/20434-persimmon-bread (may not work)