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Persimmon Walnut Bread

  • Prep 15 min
  • Total 2 hr 45 min
  • Servings 12

Serve this delicious bread baked using persimmon puree and toasted walnuts for your next fall meal. MORE + LESS -

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

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray.
  • 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.
  • 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.

Expert Tips

  • *To toast walnuts, heat oven to 350°F. Spread walnuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
340
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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