Spiced Persimmon Loaf with Mixed Nuts & Seeds

Spiced Persimmon Loaf with Mixed Nuts & Seeds

I'm in festive mood to bake and bake and bake! :D

Korean persimmons are in season and there are truckloads of them in the hypermarkets. So, it's time to "hoard" them at home and make them into tasty tea breads. :)

Korean persimmons in abundance.

I used organic brown and golden flaxseeds in this loaf.

Recipe adapted from here. This loaf reminds me of this tea bread that I baked a while back - Date, Apricot, Chia Seeds Tea Bread.

Ingredients:
(Makes 2 standard loaves)

3/4 cup rice bran oil
1 cup molasses sugar (or dark muscovado sugar)
2 eggs, beaten
1 cup ripe persimmon pulp, mashed
1 & 3/4 cups all-purpose flour
1 & 1/2 teaspoons baking powder
A pinch of salt
1 teaspoon mixed spices
1 teaspoon cinnamon
1/2 cup chopped mixed nuts (almond, cashew, walnut)
1/4 cup organic brown flaxseeds
1/4 cup organic golden flaxseeds


How to:

1. Preheat oven to 200°C. Lightly grease two loaf pans.

2. In a large bowl, blend oil and sugar; add eggs and persimmon pulp.

3. In a separate bowl, sift flour, baking powder, salt, and spices; add nuts and seeds, then mix well.

4. Stir flour mixture into persimmon mixture. Turn into prepared loaf pans.

5. Bake for one hour or until done, testing center with a pick. Turn out on wire rack to cool. Freezes well.

Two loaves in the making.

Nicely browned and ready to be eaten!.

Sliced!

Moreish and perfect for tea break.

I freeze one loaf for Christmas. I'd say this loaf can be an alternative non-alcohol version of the traditional Christmas fruit cake. I think using persimmon is akin to using candied dried fruits. :D

I'm linking this post to Cook and Celebrate: Christmas 2014 organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.