Black sapote is ripe when it's squishy and oozy – not before! This unusual fruit, related to the persimmon, is rich in vitamin C and mild in flavor. This quick bread, good with coffee and tea, looks like chocolate but tastes like spices.
Ingredients
- 1 ripe black sapote, skin and seeds removed, about 8 oz. of pulp
- 4 oz. unsalted butter, melted
- ¾ cup brown sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon dark rum
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- 1/8 teaspoon nutmeg
- Grated zest from one orange or 3 tablespoons candied orange zest, chopped
About this recipe
Makes 2 mini loaves or 1 9x5 loaf.
Instructions
Preheat oven to 350 degrees. Butter pans or spray with baking spray. In a large bowl, combine black sapote pulp and melted butter. Add sugar, egg, vanilla and rum and mix well. In another bowl, whisk together flour, baking soda, salt, cinnamon and cardamom. Add flour to sapote mixture and stir just until combined. Stir in orange zest. Pour into prepared baking pan or pans and bake for 40-45 minutes (small loaves) to 60 minutes (large loaf) or until a toothpick inserted in the center comes out clean. Cool on rack for 10 minutes, then turn out onto rack to cool completely.
