Ingredients:

  • 1 cup ripe persimmon puree (about 2 medium persimmons)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the loaf pan or line it with parchment paper.
  2. In a mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk to blend.
  3. In another bowl, mix the persimmon puree, sugar, and oil until well combined.
  4. Add eggs and vanilla to the wet ingredients, mixing until smooth.
  5. Gradually add dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  6. If using, fold in chopped nuts.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.