Persimmon Quick Bread

• 1/2 cups Persimmon Pulp
• 1 teaspoon Baking Soda
• 1-1/2 cup All-purpose Flour
• 3/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• 1 cup Maple Syrup
• 1/2 cups Vegetable Oil
• 2 whole Eggs

1. Preheat oven to 350u0b0F. Prep a 9x5 loaf pan and set aside.
2. In a small bowl, combine persimmon pulp and baking soda. The baking soda will act as a thickener.
3. In a separate large bowl, add flour, salt, and spices. Whisk to combine.
4. In a third bowl, combine maple syrup, oil, and eggs. Add persimmon mixture and stir to combine.
5. Add wet ingredients to the dry ingredients and stir to combine. Pour the mix into the loaf pan.
6. Bake for 55-60 minutes, or until a toothpick inserted into the middle of the bread comes out cleanly. Remove the pan from the oven and allow to cool on a wire rack for 10-15 minutes before removing the bread from the pan. Either serve immediately or store in the fridge.

persimmon pulp, baking soda, allpurpose, salt, cinnamon, ground ginger, ground nutmeg, maple syrup, vegetable oil, eggs

Taken from tastykitchen.com/recipes/breads/persimmon-quick-bread/ (may not work)