Persimmon Nut Bread

INGREDIENTS
Persimmons (enough to produce ½ pint/1 cup of pulp after fruit is put through a colander to remove pips and collect pulp)
2 cups/280g flour
1 tsp baking soda
1 cup/200g sugar
1.5 sticks/6 oz (approx. 170g) butter, softened
2 eggs
½ cup (approx 150g) walnut halves
2 9 x 5inch (23 x 12cm) loaf pans, lined with wax paper

1. Preheat oven to 325F/160C/Gas Mark 3. Line the loaf pans with the waxed paper.
2. Sift the flour with the soda.
3. In a separate mixing bowl, cream the butter with the sugar.
4. Beat the eggs and then add them to the butter/sugar mixture. Once incorporated, add the flour.
5. Finally, add the persimmon pulp and the walnuts and stir.
6. Divide the batter between the two prepared pans and bake for one hour. Bread is done when tester comes out clean. Leave to cool in pans and then remove and peel off wax paper.

Serving Size : Makes 2 loaves