food Persimmon Bread II recipe
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Persimmon Bread II recipe
    3 servings

Ingredients:

  • 1 cup persimmon pulp
  • 2 teaspoons baking soda
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 2/3 cup water
  • 3 cups all-purpose flour
  • 1 cup chopped walnuts

    Instructions:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grease three 6x3 inch loaf pans.
  • In a small bowl, stir together the persimmon pulp and baking soda.
  • Let stand 5 minutes to thicken the pulp.
  • In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt.
  • Blend until smooth.
  • Mix in persimmon pulp and water alternately with flour.
  • Fold in nuts.
  • Divide batter into the prepared pans, filling each pan 2/3 full.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean.
  • Cool in pan for 10 minutes before removing to a wire rack to cool completely.



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