Makes 1 loaf
"Make your autumn mornings brighter with this fruit and nut loaf. Perfect to serve with a generous amount of butter."
First, pre-heat your oven to 200 degrees/180 fan/gas mark 6. While that’s heating up, add your baking soda, bicarbonate of soda, allspice, and brown sugar into a large bowl and mix everything together well.
Create a well in the middle of the bowl to crack the eggs into and mix them in. Then, using a food processor, blend 2 persimmons until smooth.
Add the blended persimmons to the mixing bowl along with the butter, buttermilk and vanilla extract. Beat these until a smooth batter starts to form. Fold the orange zest, blueberries and pecans into the batter.
Finally, pour the batter into a prepared loaf tin before baking in the oven for 45-55 minutes. To check it’s cooked, put a toothpick into the centre and it should come out clean. Allow for the bread to cool for around 45 minutes before you cut into it.
Top with sliced persimmon to serve.