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Martinsville, Virginia 24115
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Persimmon Spice Bread
Contributed by: Annelle Williams
8 oz. cream cheese, room temperature
1 egg, room temperature, beaten
1?4 cup confectioner’s sugar
1?2 tsp. vanilla
3?4 cup brown sugar
1 cup persimmon pulp
2 TBS canola oil
1 tsp. vanilla
11?4 cups flour
11?4 tsp. baking powder
1?4 tsp. baking soda
1?4 tsp. salt
3?4 tsp. cinnamon
1?2 tsp. nutmeg
1?4 tsp. ginger
1?8 tsp. cloves
butter for pans
Preheat oven to 350 degrees.
Butter three mini loaf pans and set aside.
Beat cream cheese, egg, confectioner’s sugar and vanilla until smooth, and set aside.
In a large bowl, whisk brown sugar and eggs until well blended and fluffy. Then stir in persimmon pulp, oil and vanilla.
In separate bowl, whisk together flour and remaining ingredients. Stir dry ingredients into wet ingredients without over-mixing.
Pour mixture into prepared pans, dividing evenly.
Top each with cream cheese mixture, dividing evenly.
Bake for 35 to 40 minutes, until golden brown and cake tester comes out clean.
Cool 10 minutes in pans, then remove to a wire rack to completely cool.
(This recipe was contributed as part of a "Cook of the Week" feature.)