Persimmon Bread Ii
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
38
Spice
44
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Baking Soda3 cups
White Sugar1 cup
Vegetable Oil4
Eggs1.5 tsps
Ground Cinnamon1 tsp
Ground Nutmeg1.5 tsps
Salt2 cup
Water3 cups
All-Purpose Flour1 cup
Walnut (chopped)Directions:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Grease three 6x3 inch loaf pans
3
In a small bowl, stir together the persimmon pulp and baking soda
4
Let stand 5 minutes to thicken the pulp
5
In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt
6
Blend until smooth
7
Mix in persimmon pulp and water alternately with flour
8
Fold in nuts
9
Divide batter into the prepared pans, filling each pan 2/3 full
10
Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean
11
Cool in pan for 10 minutes before removing to a wire rack to cool completely