Ingredients
2
cups Gold Medal™ all-purpose flour
1
cup sugar
1
teaspoon baking soda
3/4
teaspoon salt
1/4
teaspoon freshly grated nutmeg
1/2
cup butter or margarine, melted
1 1/4
cups persimmon puree (about 3 ripe Hachiya Persimmons)
1/2
cup sour cream
2
eggs
1
cup chopped walnuts, toasted*
1
cup chopped pitted dates
Preparation
Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray.
In large bowl, mix flour, sugar, baking soda, salt and nutmeg. In medium bowl, stir persimmon puree, melted butter, sour cream and eggs with whisk until blended. Add persimmon mixture to flour mixture; stir just until dry ingredients are moistened. Stir in walnuts and dates. Spread batter in pan.
Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
