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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.

Contributor:  
Contributor:  
Iris Adcock

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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