Hachiya Persimmon Bread

• 1 cup Hachiya Persimmon Pulp : about 2, very ripe
• 2 teaspoons baking soda
• 2/3 cup water
• 2 cups agave nectar : one 23.5 oz. bottle
• 1 cup vegetable oil
• 4 eggs
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons table salt
• 3 cups unbleached white flour : A.P
• 1 cup chopped walnuts

1. Preheat oven to 325.
2. Cut top off of persimmon and gently scoop out flesh with a spoon. Puree until smooth.
3. Mix Persimmon Pulp, Baking Soda, and Water. Set Aside.
4. In a large bowl, mix: Agave, Oil, Eggs, Cinnamon, Nutmeg, and Table Salt.
5. Add Persimmon mixture to Egg mixture in large bowl.
6. Alternate wet ingredients with flour. Mixture will be wet and lumpy. Do not over mix.
7. Fold in Walnuts.
8. Spray loaf pans with non-stick cooking spray. Place on a sheet pan.
9. Distribute batter into loaf pans and bake for 55 minutes.
10. Let bread cool completely on racks before un-molding.

baking soda, water, vegetable oil, eggs, ground cinnamon, ground nutmeg, salt, unbleached white flour, walnuts

Taken from www.yummly.com/recipe/Hachiya-Persimmon-Bread-1657564 (may not work)