Persimmon Bread

• 2 eggs
• 1 cup of sugar
• 2 tblspns melted butter
• 2 cups of flour
• 2 tspns baking soda
• 2 tspns cinnamon
• 1 tspn nutmeg
• 1 tspn cloves
• ¾ cup of milk
• 1 ½ cups of persimmon pulp
• 1 cup of raisins or sultanas
• 1 cup of pecans or walnuts
• 1 tspn of vanilla

Mix together eggs, sugar and melted butter. Sift flour, soda, cinnamon, nutmeg and cloves together. Add milk and persimmons pulp then vanilla, raisins and nuts and egg mixture. Pour into two greased loaf tins, place in a water bath and bake in a moderate oven for a little over an hour. Cool, slice and spread with butter or fresh ricotta to serve.

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