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Persimmon Quick Bread

1 cup persimmon puree (one large, soft persimmon yields 3/4 to 1 cup puree)
1 tsp. baking soda
2 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 large egg
1/3 cup milk
3 Tbsp. salad oil
3/4 cup chopped nuts

Cut very ripe fruit in half; scoop out pulp; discard skin, seeds,
and stem. In food processor, whirl pulp until smooth. Dissolve
baking soda in persimmon pulp; set aside for 5 minutes.

Preheat oven to 350. Grease a 9"x5" loaf pan. In a bowl, combine
flour, sugars, baking powder, salt, and spices; set aside.

In a large bowl, beat together egg, milk, oil, and persimmon mixture;
add flour mixture and stir just until blended. Stir in nuts. Spoon
mixture evenly into greased loaf pan. Bake for about 1 hour (until
a wooden pick inserted in center comes out clean). Let cool in pan
for 15 minutes; then turn out onto a wire rack.


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