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PERSIMMON BREAD
From OLD MONTEREY INNPrep Time:
Cooking Time:
60 minutesYield:
Ingredients
- 2 EGGS
- 1 C. PERSIMMON PULP
- 3/4 C. SUGAR
- 1 1/2 C. FLOUR
- 1/2 TSP. SALT
- 1 TSP. CINNAMON
- 1/2 C. OIL
- 1/2 C. WALNUTS
- 1 TSP. BAKING SODA
- 1/2 C. RAISINS
Directions
Blend eggs, sugar, salt and oil. Mix baking soda with persimmon pulp; add to sugar mixture and blend. Fold in flour and cinnamon, then nuts and raisins. Pour into 1 regular loaf pan or 2 small load pans, oiled. Bake in 350 degree oven for about 60 minutes for large loaf, less for small loaves.