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Persimmon Walnut Bread

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By Betty Crocker Kitchens
Updated Mar 14, 2014
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Serve this delicious bread baked using persimmon puree and toasted walnuts for your next fall meal.

Persimmon Walnut Bread

  • Prep Time 15 min
  • Total 2 hr 45 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup butter or margarine, melted
  • 1 1/4 cups persimmon puree (about 3 ripe Hachiya Persimmons)
  • 1/2 cup sour cream
  • 2 eggs
  • 1 cup chopped walnuts, toasted*
  • 1 cup chopped pitted dates
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray.
  • Step 
    2
    In large bowl, mix flour, sugar, baking soda, salt and nutmeg. In medium bowl, stir persimmon puree, melted butter, sour cream and eggs with whisk until blended. Add persimmon mixture to flour mixture; stir just until dry ingredients are moistened. Stir in walnuts and dates. Spread batter in pan.
  • Step 
    3
    Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition

340 Calories
16g Total Fat
6g Protein
46g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Total Fat
16g
0%
Saturated Fat
7g
0%
Sodium
340mg
0%
Total Carbohydrate
46g
0%
Dietary Fiber
2g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fruit; 1 Other Carbohydrate; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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