PERSIMMON BREAD

Aunt Thelm McHenry 350* 1 hour

PERSIMMON BREAD
PERSIMMON BREAD

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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