Persimmon bread #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ½ | cup | Oil |
| 2 | Egg whites plus | |
| 1 | Egg yolk | |
| 1 | cup | Persimmon |
| 1 | cup | Chopped nuts |
| 1 | cup | Raisins |
| 1 | teaspoon | Vanilla |
| 2½ | cup | Plain flour |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Cloves |
Directions
From: lewis@... (Robine J. Lewis) (collection) Date: 2 Sep 1994 08:59:25 -0700 From <@uga.cc.uga.edu:HORTLAB@...>. Here are some persimmon recipes from Dr. Evert, who is conducting research here at the Coastal Plain Experiment Station on persimmons.
Mix sugar and oil, add egg whites and yolk, beat well. Add persimmon, raisins, nuts vanilla and spices. Mix well. Add flour, soda and salt. Bake in loaves at 350 Degrees. Makes 2 loaves or 1 tube pan. Grease pans well with Crisco and flour.
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/FRUIT
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