PERSIMMON BREAD

By janfolkmier

Aunt Thelm McHenry
350* 1 hour

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

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.