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Persimmon Nut Bread Recipe

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This recipe for Persimmon Nut Bread is from The Elder/Blanford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground mace
1 1/4 cups sugar
2 eggs, beaten
1/3 cup bourbon
1 cup persimmon pulp, pureed
1/2 cup butter or margarine, softened
1 cup raisins
1 cup chopped pecans
Directions:
Directions:
Combine flour, soda, salt and mace; set aside.

Combine sugar, eggs, bourbon and pulp; mix well. Add persimmon mixture and butter to flour mixture, mixing well. Stir in raisins and nuts.

Spoon batter into greased/floured 6 cup mold. Bake at 350 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool 15-20 minutes in mold. Remove and cool completely.
Personal Notes:
Personal Notes:
I make this in a loaf pan or mini loaf pans. Freezes well. Good served with soft cream cheese.

 

 

 

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