Title: Randy Rigg's Persimmon Bread
Categories: Bread
Yield: 3 Servings
| 2/3 | c | Shortening |
| 2 2/3 | c | Sugar |
| 4 | | Eggs |
| 2/3 | c | Water |
| 2 | c | Persimmon pulp |
| 3 1/3 | c | Flour |
| 2 | ts | Soda |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Baking powder |
| 1 | ts | Cinnamon |
| 1 | ts | Cloves |
| 2/3 | c | Nuts |
| 2/3 | c | Raisins |
Heat oven to 350 degrees. Grease two 9 x 5 x 3 inch loaf pans. In a large
bowl, cream shortening and sugar until fluffy. Stir in eggs, persimmon and
water. Blend in flour, soda, salt, baking powder, cinnamon and cloves.
Stir in nuts and raisins. Pour into pans; bake about 70 minutes or until
toothpick comes out clean. Randy Rigg