Sweet Persimmon And Toasted Walnut Bread

• 3 cups all-purpose flour (about 13 1/2 ounces)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1 cup ripe Hachiya persimmon puree (about 2 fruits; see
• 1/2 cup 1% low-fat milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup chopped walnuts, toasted
• 1/3 cup golden raisins
• Cooking spray

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; stir with a whisk.
3. Combine sugar and next 5 ingredients (through eggs) in a medium bowl; beat with a mixer at medium speed until blended. Add persimmon mixture to flour mixture, stirring just until blended. Stir in walnuts and golden raisins. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350u0b0 for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool the loaves completely on wire rack.
4. Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:
5. To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.
6. Cut the ripe fruit in half. Scoop the pulp out with a spoon.
7. To achieve an even consistency, place the flesh in a mini-chopper and process until smooth. This ensures the persimmon puree will incorporate evenly into batters.

allpurpose, baking soda, salt, sugar, puree, milk, butter, vanilla, eggs, walnuts, golden raisins, cooking spray

Taken from www.myrecipes.com/recipe/sweet-persimmon-toasted-walnut-bread (may not work)