Persimmon Bread

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 cup persimmon
• 1 cup persimmon pulp
• 2 cups sugar
• 3 cups flour
• 2 tablespoons flour
• 3 eggs
• 1 cup pecans, chopped and toasted (optional)
• 1 cup raisins (optional)
• 1/2 cup applesauce
• 1/2 cup oil
• 2 teaspoons ground cinnamon
• 1 dash ground ginger
• 1/8 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 dash vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda

Recipe

• 1 prehead over to 350*.
• 2 grease a loaf pan, muffin pan or bundt pan and set aside. (to prevent possible sticking to the dish, use parchment paper or even tin foil).
• 3 combine pulp and baking soda. let stand for 5 minutes to thicken pulp.
• 4 in another bowl, combine, sugar, oil, applesauce, eggs, salt and all seasonings.
• 5 in another bowl, combine the chopped persimmon with 1 tbsp of flour to prevent persimmon from sinking to the bottom in the batter and set aside.
• 6 in another bowl, combine 1 tbsp of flour with the pecans and or raisins and set aside.
• 7 mix in pulp mixture and 3 cups flour alternately.
• 8 fold in nuts, raisins and persimmon into batter.
• 9 pour batter into prepared baking pan.
• 10 bake for 30 minutes.
• 11 then cover top of bread with tin foil to prevent burning and bake 30 minutes longer or until toothpick inserted in the middle comes out clean.
• 12 cool onto a rack and serve.
• 13 can also freeze.