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Persimmon Bread

1 cup persimmon
1 cup persimmon pulp
2 cups sugar
3 cups flour
2 tablespoons flour
3 eggs
1 cup pecans, chopped and toasted (optional)
1 cup raisins (optional)
12 cup applesauce
12 cup oil
2 teaspoons ground cinnamon
1 dash ground ginger
18 teaspoon ground cloves
1 teaspoon ground nutmeg
1 dash vanilla extract
1 teaspoon salt
1 teaspoon baking soda


Prehead over to 350*. Grease a loaf pan, muffin pan or bundt pan and set aside. (to prevent possible sticking to the dish, use parchment paper or even tin foil). Combine pulp and baking soda. Let stand for 5 minutes to thicken pulp. In another bowl, combine, sugar, oil, applesauce, eggs, salt and all seasonings. In another bowl, combine the chopped persimmon with 1 tbsp of flour to prevent persimmon from sinking to the bottom in the batter and set aside. In another bowl, combine 1 tbsp of flour with the pecans and or raisins and set aside. Mix in pulp mixture and 3 cups flour alternately. Fold in nuts, raisins and persimmon into batter. Pour batter into prepared baking pan. Bake for 30 minutes. Then cover top of bread with tin foil to prevent burning and bake 30 minutes longer or until toothpick inserted in the middle comes out clean. Cool onto a rack and serve. Can also freeze.

Source: www.food.com