Persimmon Bread

 PERSIMMON BREAD

6 - 7 Fuyu persimmons

1/2 cup (1 stick) butter, softened

1 1/2 cups sugar

1 Tbl vanilla

2 eggs

1 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon Chinese Five Spice powder

    (If desired, substitute cinnamon and cloves to taste)

1/2 cup raisins

1/2 cup chopped nuts

Peel and chop persimmons, totaling about 1 1/2 cups.

Preheat oven to 325*.

Prepare a 9" x 5" loaf pan with nonstick spray, and line with parchment paper.

In a large mixing bowl, beat together softened butter and sugar until fluffy.

Add vanilla and eggs and combine well.

Mix in dry ingredients to create soft batter.

Gently stir in chopped persimmon chunks, raisins and nuts.

Spread batter into prepared loaf pan.

Bake at 325* for 75 - 80 minutes, until bread tests done with a toothpick inserted into center of loaf.

Cool in pan on rack.

Loosen edges and corners of loaf in pan and carefully remove from pan using parchment as handles.

Slice and enjoy!

1 loaf

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