Fuyu Persimmon Bread

1 large egg, room temperature
1/2 cup granulated sugar
1 1/2 tsp real vanilla extract
2 cups fuyu persimmon pureed 
5 Tbsp unsalted butter, melted
1 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1 1/2 cups all-purpose flour
1 cup walnut pieces, toasted

Toast walnut pieces on a dry skillet until aromatic and lightly golden.

Heat oven to 350°

1. In a large mixing bowl, whisk together 1 eggs, 1/2 cup sugar and 1 1/2 tsp vanilla. Mix in persimmon puree and the melted butter.
2. Add 1 tsp of sifted baking soda, 1/8 tsp salt and 1 tsp cinnamon and whisk to combine. Add 1 1/2 cups flour until blended.
3. Fold in 1 cup walnuts until evenly dispersed and pour in buttered loaf pan. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pan 10 minutes. Turn out onto wire rack to cool to room temp.

Recipe idea from Natasha’s Kitchen