Its persimmon's peak season here, they are dead cheap and tastes excellent as salad or as salsa, finally i decided to make some quick bread with fresh persimmon puree and white chocolate..After having as fruit salad for so many times, none at home wanted to have them..This wonderful looking bread is completely eggfree and definitely healthy as i used whole wheat flour,we enjoyed having this fabulous looking bread simply with a bowl of warm milk for our sunday's breakfast and with a cup of coffee for our evening snacks..Seriously i felt its one of the best and better way to sneak this wonderful fruits..If you have hard time in feeding this persimmon fruits to your kids,do try out this wonderful quick bread..Sending to Julie's
Christmas Delicacy and
Srivalli's Deceptively Delicious guest hosted by Pavani.
1cup Whole wheat flour
1cup All purpose flour
1+1/2cups Persimmon puree
1/2cup Sugar
1tsp Baking powder
1tsp Baking soda
1/4cup Butter
1/4cup Canola oil
1/2cup White chocolate (chopped roughly)
1tbsp Lemon juice
1/2tsp Nutmeg powder
1/4tsp Cinnamon powder
Few melon seeds
Beat together the butter and sugar for few minutes, add now the persimmon puree,canola oil,lemon juice,nutmeg powder,cinnamin powder and keep aside..
Persimmon fruits
Preheat the oven to 350F..Mix together the whole wheat flour,all purpose flour,baking powder and baking soda in a bowl, gradually add the dry ingredients to the wet ingredients until the flour get mixed,but dont overmix..fold gently the chopped white chocolate to the batter,pour it in a greased loaf mould and sprinkle the melon seeds as per need over the batter..
Bake for 30-35minutes until a skewer inserted comes out clean..cool it completely and enjoy with a cup of coffee or tea..
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