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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Indiana Persimmon Bread Recipe

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This recipe for Indiana Persimmon Bread is from Kathy's Collection, 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 cup raisins
1/2 cup brandy
1/2 cup sugar
2 cups firmly packed brown sugar
2 cups persimmon pulp
1 cup veg oil
4 eggs
4 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup chopped walnuts or almonds (I prefer almonds)




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Directions:
Directions:
Preheat oven to 350

Lightly grease and flour 2 9x5 loaf pans.

Put raisins in brand and set aside. Combine the sugars, persimmon pulp and oil. Add eggs one at a time beating well after each. Sift together dry ingredients into medium bowl and add to egg mixture. Stir in the brandied raisins and the nuts. Bake 1 hr. or a bit longer.
Personal Notes:
Personal Notes:
This makes a great gift for the holidays because it keeps very well because of the brandy. Also freezes well.

 

 

 

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