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

How to Make Eggless Persimmon White Chocolate Bread

• 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.
• Preheat the oven to 350 degrees F.
• Mix together the whole wheat flour, all-purpose flour, baking powder and baking soda in a bowl.
• Gradually add the dry ingredients to the wet ingredients and mix gently (don't overmix).
• 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.
• Bake for 30-35 minutes until a skewer inserted comes out clean.
• Cool it completely and enjoy with a cup of coffee or tea.
• Recipe courtesy: Priya Easy N Tasty Recipes