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Persimmon Bread I
Prep
0 mins
Cook
0 mins
Servings
6
Difficulty
Easy
Every fall when persimmons are at their peak, I love making this simple bread that practically bakes itself. The beauty of this recipe is how straightforward it is, with just a few pantry staples mixed together for a moist, tender loaf. Persimmons are packed with vitamin C and fiber, making this treat a little bit better for you than your average quick bread. What I appreciate most is how forgiving and budget friendly it is, using affordable ingredients you probably already have on hand. The warm spices and chewy raisins create such a comforting flavor that keeps folks coming back for seconds.
Ella x
Ingredients
- 22 eggs
- 11 ½ cups all-purpose flour
- ¾ cup white sugar¾ cup white sugar
- ½ teaspoon salt½ teaspoon salt
- ½ cup vegetable oil½ cup vegetable oil
- 11 teaspoon ground cinnamon
- 11 cup persimmon pulp
- ½ cup chopped walnuts½ cup chopped walnuts
- 11 teaspoon baking soda
- ½ cup raisins½ cup raisins
Detail level
Instructions
- 1
Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
- 2
In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
- 3
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.
- 4
Bake for 75 minutes, or until tester inserted in the center comes out clean.
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