- Rating:
- Servings:
- 2 loaves
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- Vegetable Spray (non-stick)
- 1/2 cup Butter
- 2 cups Sugar
- 2 Eggs well beaten
- 1/2 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 1/4 teaspoons Canela (Cinnamon Sticks) ground
- 4 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 2 cups Persimmons (Hachiya) pulp (use 3 - 4 ripe)
- 1 1/2 cups Flame Seedless Raisins or Thompson Seedless Raisins
- 1/2 cup Walnuts or Pecans chopped and toasted
-
Cream Cheese Frosting
- 8 ounces Powdered Sugar
- 4 ounces Cream Cheese
- 4 ounces Butter room temperature
- 1/2 teaspoon Vanilla
Directions
Preheat oven to 350 degrees. Generously spray loaf pans with non-stick spray. In large bowl of electric mixer, cream butter and sugar until smooth. Add eggs and vanilla; mix until well blended. Add dry ingredients to butter mixture, mix until blended. Add pulp; mix until blended. Add raisins and nuts; mix until blended. Spoon ½ of the mixture in each pan, smooth tops to make even, using the back of a large spoon. Bake in preheated oven, until toothpick inserted in center comes out clean, about 45 - 55 minutes.
Cream Cheese Frosting
In a food processor fitted with metal blade, process all ingredients until smooth. Spread on top of cooled loafs.
Note:
If persimmon pulp is chunky, mash with fork. See Keeping Persimmons Out of Season.
