A rich, moist, and delicious breakfast bread made with Japanese (or American) persimmons, 100% whole wheat organic flour, oats, walnuts, dried fruit, and honey (not cane sugar).
Preheat oven to 350ºF (180ºC) and butter two bread pans. (We used one bread pan and a small casserole dish since our other bread pan has gone missing!)
In one mixing bowl, mix together flour, oats, baking powder, baking soda, and spices.
In second bowl, mix together persimmon pulp, eggs, milk kefir (or yogurt), honey, vanilla, and fresh orange zest.
Pour wet ingredients into dry ingredients and mix. Add softened butter, then mix again. Add dried fruit and nuts, and mix a final time.
Pour badder into two bread pans and bake for ~55-60 minutes, or until toothpick pulls out without badder on it.
Once done, let cool in pans for about 5 minutes. Then use butter knife to separate bread from sides of pan, flip the bread out, and place on cooling rack until cool. Wrap in foil and store in fridge for up to one week. See tip #4 in section above for best method of reheating prior to serving.
Persimmon bread with oats, walnuts, and honey (no sugar) https://www.tyrantfarms.com/persimmon-bread-with-oats-walnuts-and-honey-no-sugar/