Ingredients:

• 1 cup – Whole Wheat flour
• 1 cup – All-purpose flour
• 1.5 cups – Persimmon puree
• 1/2 cup – Sugar
• 1 tsp – Baking powder
• 1 tsp – Baking soda
• 1/4 cup – Butter
• 1/4 cup – Canola Oil
• 1/2 cup – White chocolate (chopped roughly)
• 1 tbsp – Lemon juice
• 1/2 tsp – Nutmeg powder
• 1/4 tsp – Cinnamon powder
• A few melon seeds

Method:

1. Beat together the butter and sugar for a few minutes, add the persimmon puree, canola oil, lemon juice, nutmeg powder and cinnamon powder and keep aside.
2. Preheat the oven to 350 degrees F.
3. Mix together the whole wheat flour, all-purpose flour, baking powder and baking soda in a bowl.
4. Gradually add the dry ingredients to the wet ingredients and mix gently (don’t overmix).
5. Fold the chopped white chocolate gently into the batter, pour it in a greased loaf mould and sprinkle the melon seeds as per need over the batter.
6. Bake for 30-35 minutes until a skewer inserted comes out clean.
7. Cool it completely and enjoy with a cup of coffee or tea.
8. Recipe courtesy: Priya Easy N Tasty Recipes