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Indiana Persimmon Bread
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fruits
Quick
Amount Measure Ingredient -- Preparation Method
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1 cup Seedless raisins
1/2 cup Brandy
1/2 cup Sugar
2 cups Brown sugar -- firmly packed
2 cups Persimmon pulp
1 cup Vegetable oil
4 Eggs
4 cups All-purpose flour
2 teaspoons Baking soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 cup Walnuts -- chopped
Preheat oven to 350 degrees. Lightly grease and flour two 9x5-inch or
three 8x4-inch loaf pans. Put the raisins in the brandy and set aside.
Combine the sugars, presimmon pulp and oil. Add eggs, one at a time;
beat well after each addition. Sift together the dry ingredients into a
medium bowl. Add to the egg mixture and stir in the brandied raisins
and the nuts.
Pour into greased pans. Bake for 1 hour, a bit longer for the 9-inch
pans. Be sure to test with a cake tester to make sure the bread is
done; you may have to adjust cooking time. Makes about 16 slices.
Formatted for MM by Pegg Seevers 11/16/94
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