"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Persimmon Bread Recipe

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This recipe for Persimmon Bread, by , is from Our Special Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Iris Adcock


1 1/2 c sugar
3/4 c. oil
2 egg beaten
1 c. persimmon pulp ( about 2 med. ripe persimmons)
1 3/4 c plain flour
1/2 tsp. baking powder
1 tsp baking soda
1/2 tsp. nutmeg
1/2 tsp cloves
1/'2 tsp allspice
1/2 tsp salt
1 tsp. cinnamon
1/2 c. chopped dates
1/2 c chopped nuts

Blend sugar and oil.
Add eggs and persimmon.
Sift dry ingredient. Add dates and nuts to dry.
Stir dry mix into persimmon mix.
Turn into 2 sm. greased and floured loaf pans. Bake at 350 for 1 hr. or until done.
This cake is very moist and it freezes well. Seems even better after thawing.

Personal Notes:
Personal Notes:
Choose persimmons that are deeply orange and soft but not musky. Remove skin and core. Pulp may be frozen for later use. Thank you Virginia Freeman (Iris's stepmother)




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