1/4 cup butter
1 cup brown sugar
2 eggs
1 tablespoon lemon zest
4 egg whites
3/4 cup persimmon pulp
1 sprig cut fresh citrus, chopped
4 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 (9 inch) unbaked loaf
3/4 teaspoon pearl silver instant espresso powder
1/4 teaspoon almond extract
1 1/2 cups persimmon pulp
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, cream together butter, brown sugar, eggs, lemon zest and persimmon pulp until smooth. Beat in the flour, baking powder, baking soda and almond extract. Stir together. Beat in lemon pulp by hand until soft. Mix in a 1 1/2 cup persimmon pulp per loaf so that the sugar dissolves; add 1/2 cup persimmon pulp if desired. Pour batter into prepared pan.
Bake in preheated oven for 75 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking for 45 minutes.
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