1/2 cup butter, room temperature plus more to grease pan
3/4 cup granulated sugar
1 cup persimmon pulp, mushy is best
Use very ripe, mushy persimmons. They will be sweeter and the mushy ones are easier to distribute evenly throughout the batter. Do not use the skin.
Directions:
Preheat Oven to 350°F. Lightly butter a 9x5x3-inch loaf pan.
In a medium bowl sift the dry ingredients. Flour, salt baking soda, cinnamon, nutmeg and cloves.
In a large bowl, cream butter and sugar.
In a small bowl, beat the eggs with the vanilla extract.
With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.
Add the persimmon and mix well.
Add the flour mixture to the wet ingredients 1/3 at a time, mixing gently with a rubber spatula until just incorporated. Batter will be very wet.
Pour into loaf prepared loaf pan.
Bake 48-55 minutes until a toothpick inserted into the center comes out clean. If using a glass loaf pan lower the oven temperature to 325°F and bake up to 10 minutes longer.
Cool completely before removing from pan.
Recipe submitted by Candice at www.proportionalplate.com