Persimmon Bread Recipe 435

PERSIMMON BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
• In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
• 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.
• Bake for 75 minutes, or until tester inserted in the center comes out clean.

PERSIMMON BREAD

Steps:

• Prehead over to 350*.
• 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).
• Combine pulp and baking soda. Let stand for 5 minutes to thicken pulp.
• In another bowl, combine, sugar, oil, applesauce, eggs, salt and all seasonings.
• 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.
• In another bowl, combine 1 tbsp of flour with the pecans and or raisins and set aside.
• Mix in pulp mixture and 3 cups flour alternately.
• Fold in nuts, raisins and persimmon into batter.
• Pour batter into prepared baking pan.
• Bake for 30 minutes.
• 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.
• Cool onto a rack and serve.
• Can also freeze.

PERSIMMON BREAD II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
• In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
• 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 pan 2/3 full.
• 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.

PERSIMMON BREAD

Steps:

• Preheat oven 350 degrees.
• In a large bowl blend sugar and oil; add eggs and persimmon pulp.
• In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
• Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
• Turn out on wire rack to cool. Freezes well.