Persimmon date nut bread
1 loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | + 2 tb butter |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Baking soda |
| 1 | cup | Persimmon pulp |
| 1 | teaspoon | Baking powder |
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Salt |
| ⅓ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Cloves |
| 1 | cup | Chopped dates |
| 1 | cup | Chopped nuts |
Directions
Cream butter, gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition.
Combine pulp and soda. Let stand until soda is dissolved. Add to creamed mixture, blending well.
Combine next ingredients, gradually adding to batter.
Beat well. Stir in dates and nuts. Pour into greased loaf pan.
Bake at 350 degrees for 40 to 60 minutes, or until pick comes out clean.