Quick breads are a joy to work with! Why? ‘cos they are quick of course! Its been a while since I baked some bread and I wanted something fast and which I dint have to wait – proofing, doubling etc. I had this recipe from our neighbors which I wanted to try for a while now. Here I have to mention about Barbara and Bill! They are such a blessing to have around. I am used to neighbors who either “pretend that you don’t exist” or are “too curious about everything who goes in and out, what you are up to – what time you sneeze!” – and Barb and Bill are a breath of fresh air among such ppl. They have generous smiles to give around along with one more prized thing which I get from Bill often – His breads! I have only one word for those – “AWESOME”. His breads belong to that rare category where you want to keep admiring the piece of art but want to eat it at the same time.

I automatically get excited every time I see him adorning his apron – be it while I am watering my plants or starting from home for work. One quick wave and broad smile – his, because they are wonderful happy bunch anyways! and me, cos I know whats coming next Whenever I bake something, I always give it to them with reverence, like a disciple to guru, hoping hard that my baked goods find a good place there and when I hear one good word from them – I think that’s my award for all that hard work! I still cherish every note that they hang outside our door at some time or the other. They all go into my scrapbook and this is one which I cherish a lot

Ok coming to this Persimmon bread which I got from them and which I changed so very slightly to make it eggless. Otherwise it is so much perfect – nutrition and taste wise. You can add one egg too and reduce the 1/4 cup of persimmon pulp instead. This is a whole grain bread and the butter is little with no sugar at all

Method

1. Cut the persimmon’s into half and scoop out the flesh to make 1-1/4 cups of Persimmon pulp. If using 1 egg, using 1 cup of the pulp is enough.

2.Cream the butter along with honey.

3.Add the pulp and beat the mixture till well blended.

4.Sift the dry ingredients together and add to the liquid mixture, stirring lightly until well mixed. Blend the nuts.

5.Turn the batter into a well greased loaf pan and bake in a preheated 250F oven for 40-50min until a skewer comes out clean when inserted in the middle of the loaf. Update My Old Oven was little oven enthusiastic and would get heated way too much – hence I used 250F. I dint know that then – but now I know it was only my oven. The correct Oven Temp. for this would be 350F not 250F.

6.It may not be beauty to look at. but it is a moist loaf and best when served warm.

This is my entry to Trupti’s AFAM : Persimmon event brainchild of Maheshwari. This is my entry to Roma’s JFI event:Wheat

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