* Exported from MasterCook *
Bread, Persimmon and Walnut
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Nuts
Amount Measure Ingredient -- Preparation Method
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2 large eggs
100 grams cane sugar
2 tablespoons melted unsalted butter
300 grams whole spelt flour -- (3 cups )
2 teaspoons ground cinnamon
1/2 teaspoon ground clove
1 small pinch of freshly grated nutmeg
2 teaspoons baking soda
120 grams walnuts -- roughly chopped
60 grams dried apricots -- finely chopped
1 1/2 cups persimmon pulp -- (from 3 large persimmons)
1 teaspoon vanilla extract
1/2 cup milk
Preheat the oven to 350F (180C). Grease a large loaf tin and set the
tin on a deep sided baking tray.
In a large bowl whisk the eggs, sugar and butter. Sieve in the flour,
spices and baking soda and mix thoroughly to combine.
Add the rest of the ingredients and stir well to combine.
Pour the mixture into the prepared loaf tin. Pour enough warm water
into the tray to reach half way through the loaf tin. Bake the bread
for about 1 1/4 hours. Take the loaf out of the tray and leave to
cool on wire rack before turning onto the rack.
S(Internet Address):
"http://scandifoodie.blogspot.com/2011/07/persimmon-and-walnut-bread.html";
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Per Serving (excluding unknown items): 132 Calories; 7g Fat (43.8%
calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber;
31mg Cholesterol; 171mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.