| Persimmon Bread I
| Yields: 6 servings |
"Reminiscent of apricots and honey, persimmons make a lovely bread when gently spiced with cinnamon, and augmented with raisins and chopped walnuts." INGREDIENTS: | 2 eggs 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 1/2 cup vegetable oil | 1 teaspoon ground cinnamon 1 cup persimmon pulp 1/2 cup chopped walnuts 1 teaspoon baking soda 1/2 cup raisins | DIRECTIONS: | 1. | Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan. | | 2. | In a small bowl, combine flour, cinnamon, salt, nuts, and raisins. | | 3. | In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan. | | 4. | Bake for 75 minutes, or until tester inserted in the center comes out clean. | |
