Persimmon Bread I
2014-11-15- Course: Breads & Rolls, Cakes & Candy, Desserts
- Yield : 1 loaf
- Servings : 8 servings
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Freeze the persimmon pulp and make this bread anytime!
Ingredients
- 1 cup persimmons pulp
- 1 cup brown sugar
- 2 tablespoon oil
- 2 cups all-purpose flour
- 1/2 cups raisins
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts - Choice of pecans - walnuts - hickory nuts
Directions
Step 1
Combine persimmon pulp, brown sugar, oil and eggs; blend well.
Step 2
Dust raisins with a little flour; combine the remaining flour, baking powder, soda and salt.
Step 3
Add the dry ingredients to the creamed mixture.
Step 4
Add raisins, vanilla and nuts.
Step 5
Poor in a greased loaf pan and bake at 350° for one hour or until a cake tester pick comes out clean.
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