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Persimmon Bread Recipe

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This recipe for Persimmon Bread, by , is from Nichols Family Favorites, 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!

Victoria Unutoa-White "Torie"


2 cups persimmon pulp
2 tsp baking soda
1 tsp lemon juice
4 eggs
2 2/3 cups sugar
2/3 cup oil
1 tsp vanilla
3 1/2 cups flour
1 tsp salt
1/2 tsp baking powder
1 tsp allspice
1/2 tsp nutmeg
1 cup chopped walnuts
1 cup chopped dates
1/2 cup raisins or use 1 1/2 cup raisins and omit dates.

Use a large bowl, mix persimmon pulp with baking soda and lemon juice. Mixture will foam up. Set aside.
Sift together flour, salt, baking powder, allspice, cinnamon and nutmeg. If you don't have allspice, add an
additional 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cloves. Set aside.
Beat eggs until slightly thickened. Beat in sugar then oil. Mix in vanilla, add flour alternately with persimmon pulp.
Stir in walnuts, raisins and dates and mix thoroughly.
Bake in greased loaf pans (2) in 350 F oven for 1 hour and 15 minutes.

Can also bake in 3 1-lb coffee cans for 45 minutes, for cupcakes bake for 20 - 25 minutes.
For miniature loaf pans, bake for 30 - 45 minutes. These freeze really well and make great gifts.

Number Of Servings:
Number Of Servings:
Depending on loaf sizes
Preparation Time:
Preparation Time:
20 - 30 minutes
Personal Notes:
Personal Notes:
Have been making these for 40 years. Recipe is from the same farmer who sold these at
his fruit stand in Marysville, Ca.




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