Title: Persimmon Bread
Categories: Bread Fruit
Yield: 1 Loaf

2		Eggs
3/4	c	Sugar
1/2	c	Vegetable oil
1	ts	Soda
1	c	Persimmon pulp
1 1/2	c	All-purpose flour; sifted
1	ts	Ground cinnamon
1/2	ts	Salt
1/2	c	Pecans or walnuts; chopped
1/2	c	Raisins (optional)

Preheat oven to 325F. In large bowl, mix eggs, sugar and oil. In small bowl mix soda with persimmon pulp; add to sugar mixture. Combine flour, cinnamon and salt; add chopped nuts and raisins. Fold dry ingredients into persimmon mixture. Pour batter into oiled 9x4x3-inch loaf pan. Bake at 325F for 1 hour and 15 minutes. ~Mrs. Leonard Gauthier (Motsy), Avoyelles Parish (Moreauville)

from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham

previous

next