WHOLEWHEAT PERSIMMON BREAD

WHOLE WHEAT PERSIMMON BREAD 1Cup chopped dried mixed fruit or raisins, 1/3Cup brandy, 1+3/4 Cups whole wheat flour, 1/2tsp salt,1tsp bicarb, 1/2tsp nutmeg,1tsp cinnamon, 1+1/4Cups sugar, 1/2Cup melted butter, 2eggs lightly beaten, 1Cup persimmon puree(from approx 2 VERY ripe persimmons), 1Cup chopped pecan or walnuts. METHOD:Preheat oven to 180dC & butter a 9x5inch loaf pan In a small bowl stir together mixed fruit &brandy &set aside. In a large bowl whisk together flour,salt,bicarb,cinnamon,nutmeg &sugar. Make a well in the middle of flour mixture &pour in melted butter,eggs,persimmon puree,brandy/fruit mix &chopped nuts. Stir with wooden spoon till well combined. Pour batter into prepared loaf pan Bake for 1hr or until toothpick inserted in center of bread comes out clean. Cool on a wire rack. Store well-wrapped bread at room temp for up to a week or freeze for longer storage. Bron: Pinch my Salt Plasing: Moira Botha Dyer