July 08, 2011

Persimmon and Walnut Bread


It's almost the weekend! What do you have planned? The weather here in Sydney is set to be sunny - I just love winter! On days like this I love spending time outdoors, going for long walks, taking photos and just admiring the beautiful views. I usually spend some time working on projects I have going on as well - crafty things, props and so on. Needless to say I love visiting markets on Saturday mornings too.

I also love to bake a little treat for the weekend afternoon tea, and this persimmon and walnut bread is a real treat! I love how it's not too sweet, it has a lovely hum from all the spices, and it's so moist. You could perfectly toast this for a special breakfast as well. Have a lovely weekend!

 
Persimmon and Walnut Bread
(Recipe adapted from Maggie Beer's 'Maggie's Harvest')

2 large free-range eggs
100g rapadura sugar
2 tablespoons melted unsalted butter
300g whole spelt flour
2 teaspoons ground cinnamon
1/2 teaspoon ground clove
small pinch of freshly grated nutmeg
2 teaspoons baking soda
120g walnuts, roughly chopped
60g dried apricots, finely chopped
1 1/2 cups persimmon pulp (from 3 large persimmons)
1 teaspoon natural vanilla extract
1/2 cup milk

1. Preheat the oven to 180C. Grease a large loaf tin and set the tin on a deep sided baking tray.

2. In a large bowl whisk the eggs, sugar and butter. Sieve in the flour, spices and baking soda and mix thoroughly to combine.

3. Add the rest of the ingredients and stir well to combine.

4. Pour the mixture into the prepared loaf tin. Pour enough warm water into the tray to reach half way through the loaf tin. Bake the bread for about 1 1/4 hours. Take the loaf out of the tray and leave to cool on wire rack before turning onto the rack.