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PERSIMMON BREAD

By


Aunt Thelm McHenry
350* 1 hour

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 3 cups sugar
  • 1 cup oil
  • 4 eggs
  • 2 cups persimmon pulp (8 persimmons = 3 cups pulp)\
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2/3 cup water
  • 1 cup chopped nuts
  • 3 1/2 cups flour
  • 1 cup pkg. pitted chopped dates

Details

Preparation

Step 1

Mix together sugar, oil, and eggs. Add remaining ingredients and stir thoroughly. Grease and flour four 1# coffee tins. Fill each can half full. Bake. Let cool before removing from can. To freeze, leave bread in coffee can and seal with plastic coffee can lid.

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