Amelia's Persimmon Date Nut Bread

More from this source
Washington Post

Comments

Add a comment

Ingredients

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

You might also like

Roasted Butternut Penne With Pistachio Pesto
Sprouted Kitchen
Coconut Quinoa + Spinach Salad
Sprouted Kitchen
Whole Wheat Pumpkin Bread
Cookie and Kate
Date & Walnut Zucchini Loaf
Foodess
Zucchini-Blueberry Bread
Pamela Salzman
Caramel-Pecan Cinnamon Rolls
Wolfgang Puck
Nutella Truffles
My Baking Addiction
Spinach With Feta & Pine Nuts
The Naptime Chef
Paleo Nut Bread
The Family Dinner
Chocolate Chip Oatmeal Cookies With Cherries +...
Sprouted Kitchen