That Persimmon Loaf Recipe

I did say some days ago that my wife would let me share a delicious persimmon loaf recipe with you. True to my word, here it is. Be warned, this is very moore-ish. Enjoy!

Ingredients

2 eggs
1 cup sugar
2 tablespoons light olive oil (or macadamia nut oil)
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 large persimmons, pulp only
3/4 cup low fat milk
1 cup dried apricots, chopped
1/2 cup pecan nuts
2 cups plain flour
2 teaspoons baking powder

Method

Mix together the eggs, sugar, oil, cinnamon, cardamom and the persimmon pulp. Add the low fat milk, and mix again. Next put in the dried apricots, pecan nuts and the flour sifted with the baking powder. Mix well, then pour into a greased loaf tin. Place the tin into a baking dish full of water, and bake for one and a quarter hours at 190°C.

Notes

Of course, if you have only small persimmons, like we do, just adjust the number used to approximate the volume of 2 large persimmons. We used fugi persimmons that were quite ripe and soft. We also used gluten free flour instead of plain flour, because of a dietary requirement. It worked for us :-)