Makes 1 loaf

INGREDIENTS

6 Nature’s Partner Fuyu persimmons, top leaves removed
½ cup whole milk
1¼ cups all-purpose flour
½ teaspoon kosher salt
1½ teaspoons baking soda
1½ teaspoons pumpkin pie spice
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
½ stick (2 oz.) butter, melted; plus additional butter for greasing
¼ cup vegetable oil

DIRECTIONS

Preheat the oven to 375°F.

Prepare the persimmons for the recipe by dicing two of them and thinly slicing another one into rounds. Set them aside. Roughly chop the remaining three persimmons and blend with the milk to make a puree, adding more milk if necessary to moisten. Measure out one cup of the persimmon puree and set aside. The leftover puree can be refrigerated and saved for a different use such as smoothie, cereal, etc.

In a large bowl, add all the dry ingredients: flour, salt, baking soda, pumpkin pie spice, and sugar. Whisk to combine.

In a medium bowl, lightly whisk the eggs. Add the vanilla extra, melted butter, vegetable oil, and persimmon puree. Whisk until well combined.

Add the wet ingredients to the dry ingredient bowl, using a spatula to fold everything until the mixture is homogenous and the flour is no longer visible. Fold the diced persimmons into the batter.

Grease and line a 9 by 5 by 3-inch loaf pan. Pour the batter into the pan, ensuring an even distribution in all corners. Smooth out the top with the spatula, then place the thinly-sliced persimmon rounds on top of the batter.

Bake for 40-50 minutes until a toothpick inserted in the middle comes out clean with no clinging raw batter. Remove from the oven and allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve.