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Persimmon Bread
Here's a recent addition to my holiday baking items. If you can't find fresh persimmons, canned will do.
Persimmon Bread
(this is a moist, spice cake type bread. It's good warm, but tastes even better the next day)
1/2 teaspoon ground nutmeg
1-1/2 teaspoons ground cinnamon
3 cups white sugar
1 cup vegetable oil
1-1/2 teaspoons salt
4 eggs
1 cup persimmon pulp
2/3 cup water
3 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped walnuts
1 Combine baking soda to persimmon pulp, mix. Let stand 5 minutes to thicken the pulp.
2 Beat spices, sugar, oil, salt, and eggs together. Mix in persimmon pulp, water, and flour alternately. Fold in nuts. Divide batter into three greased 7 x 3 inch loaf pans; fill each pan 2/3 full.
3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until a inserted toothpick comes out clean.
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