Bread, Persimmon and Walnut

Name: Bread, Persimmon and Walnut
Yield: 16.0
Ingredients: 2.0 Large Eggs; 100.0 gram Cane Sugar; 2.0 tablespoon Melted Unsalted Butter; 300.0 gram Whole Spelt Flour; 2.0 teaspoon Ground Cinnamon; 0.5 teaspoon Ground; 1.0 Small Pinch Of Freshly Grated Nutmeg; 2.0 teaspoon Baking Soda; 120.0 gram Walnuts; 60.0 gram Dried Apricots; 1.5 cup Persimmon Pulp; 1.0 teaspoon Vanilla Extract; 0.5 cup Milk

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🍽 Für 16.0

Zutaten

2.0 Large Eggs
100.0 g Cane Sugar
2.0 tbsp Melted Unsalted Butter
300.0 g Whole Spelt Flour

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Zubereitung (Vorschau)

1
Preheat the oven to 350F (180C). Grease a large loaf tin and set the
2
tin on a deep sided baking tray.

In a large bowl whisk the eggs, sugar and butter. Sieve in the flour,

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