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Marinel

PERSIMMON BREAD II

By

This bread is a cross between gingerbread and pumpkin. Nice and spicy. This would be delicious served warm with Ice Cream. Also, whipped cream, Devonshire cream, or Hard sauce on a cooled cake.

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Rate this recipe 5/5 (3 Votes)

Ingredients

  • 1 cup persimmon pulp
  • 2 teaspoons baking soda
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 2/3 cup water
  • 3 cups all-purpose flour
  • 1 cup (or more) chopped walnuts

Details

Servings 3
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Grease three 6 x 3 loaf pans. (or in the picture I used paper bread pans, I might give these out as gifts)

2. In a large bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.

3. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each 2/3 s full.

4. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

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