Susan from Food Blogga
Butter or cooking spray, for greasing the loaf pan
2 large eggs
1/2 cup canola oil
2 very ripe Hachiya persimmons, peeled and mashed (about 1 cup)
1/2 cup chopped pitted dates (I used Medjools)
1/2 cup chopped walnuts, toasted
1 1/4 cups unbleached all-purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp Chinese five-spice powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground cloves
To toast the walnuts, spread nuts in a single layer on a rimmed baking sheet. Bake for 5 minutes, then stir them. Bake another 3-5 minutes, until they are lightly colored and fragrant.
Position a rack in the center of the oven and preheat to 350 degrees F. Butter or coat with cooking spray a 5 by 9-inch loaf pan and set aside.
Place the eggs and oil in a medium-size bowl and whisk to combine. Add the persimmons, dates, and walnuts and stir to blend.
Place the flour, sugar, baking soda, baking powder, salt, five-spice powder, nutmeg, cinnamon, and cloves in a large bowl and whisk to blend. Add the egg mixture and stir to combine. Do not overmix or the bread will be tough. Pour the batter into the prepared loaf pan.
Bake the bread until a toothpick inserted in the center comes out clean, 60-70 minutes.
Let the bread cool on a wire rack for 15 minutes. Remove the bread from the pan and return it to the rack to finish cooling. Serve warm or at room temperature. The breakfast bread can be tightly wrapped in plastic wrap and refrigerated for up to a week.