Amelia Post grew up in Berkeley, Calif. Her family got this recipe about 10 years ago as members of a CSA (community-supported agriculture) program.
Serve with vanilla ice cream.
Make Ahead: The bread is best served the day it is made, but it can be wrapped in plastic wrap and kept in an airtight container for up to 1 week. Warm slighty before serving.
Yield: Makes one 9-inch loaf
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 cup persimmon pulp (from 1 to 2 Hachiya persimmons)
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 1 cup chopped walnuts (not toasted)
- 1 cup chopped dates
Preheat the oven to 350 degrees. Lightly grease a 9-by-5-by-3-inch loaf pan with nonstick cooking oil spray.
Place the butter in the bowl of a stand mixer or hand-held electric mixer; beat for 3 to 5 minutes on medium speed, until light and fluffy. Gradually add the sugar until well incorporated.
Reduce the speed to low; add the eggs one at a time, beating well after each addition.
Combine the baking soda and persimmon pulp in a measuring cup; let rest about 5 minutes until the baking soda has dissolved. Add to the bowl, beating until combined.
Combine the flour, baking powder, salt, cinnamon, nutmeg and cloves in a bowl or on a sheet of wax paper. Add in increments to the bowl with the motor on low speed, until well incorporated. Use a spatula or spoon to stir in the walnuts and dates.
Pour into the prepared pan. Bake for 1 hour 20 minutes or until a tester inserted into the center of the bread comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
From Amelia Post.
Tested by Kathleen Hom.
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