Persimmon bread

Yield: 1 loaf

Measure Ingredient
2 \N Eggs
¾ cup Sugar
½ cup Vegetable oil
1 teaspoon Soda
1 cup Persimmon pulp
1½ cup All-purpose flour; sifted
1 teaspoon Ground cinnamon
½ teaspoon Salt
½ cup Pecans or walnuts; chopped
½ cup Raisins (optional)

Preheat oven to 325F. In large bowl, mix eggs, sugar and oil. In small bowl mix soda with persimmon pulp; add to sugar mixture.

Combine flour, cinnamon and salt; add chopped nuts and raisins. Fold dry ingredients into persimmon mixture. Pour batter into oiled 9x4x3-inch loaf pan. Bake at 325F for 1 hour and 15 minutes. ~Mrs.

Leonard Gauthier (Motsy), Avoyelles Parish (Moreauville) from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-15-95

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