Persimmon Poppy Seed Bread
Delicious persimmon bread with poppy seeds and orange mixed in, perfect snack or breakfast bread.
Servings: 1 loaf
Ingredients
- 2 persimmons - grated or blended in a food processor top stem area removed
- 1 orange - zested and juiced
- 1/2 cup salted butter - melted
- 1 cup brown sugar - packed
- 2 eggs
- 1 teaspoon vanilla
- 3 tablespoons orange juice - from the orange you zested
- 1 1/2 cups all purpose flour
- 1/2 teaspoons salt
- 2 teaspoons baking powder
- 1 tablespoon poppy seeds
- 1/2 cup milk
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, combine persimmons, orange zest, butter, brown sugar, eggs, vanilla and orange juice together until smooth.
- Add in the flour, salt, baking powder and poppy seeds and roughly stir, then add the milk and blend until the batter is smooth and well blended.
- Pour into a parchment paper and/or greased bread pan.
- Bake for 1 hour 5 minutes - 1 hour 10 minutes or until the top center feels risen and baked through.
- Allow bread to cool before slicing for easy to cut slices and enjoy.