A wonderfully moist persimmon bread. If you like nuts in your bread, just add 1/2 to 1 cup of your favorites to the batter just before baking.
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, stir together the sugar, wheat flour, all-purpose flour, oatmeal, salt cinnamon, nutmeg, allspice, cloves, and baking soda, until well mixed. Set aside. In a separate bowl, stir persimmon pulp with applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two greased 9x5 inch loaf pans.
Bake in the preheated oven for one hour, or until a toothpick inserted into the center of the loaves comes out clean.
Per Serving: 206 calories; protein 2.7g; carbohydrates 37.2g; fat 5.7g; cholesterol 17.3mg; sodium 167.5mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.