Persimmon Bread II

Name: Persimmon Bread II
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 24 servings
Ingredients: 1 cup persimmon pulp 1 cup persimmon pulp; 2 teaspoons baking soda 2 teaspoons baking soda; 3 cups white sugar 3 cups white sugar; 1 cup vegetable oil 1 cup vegetable oil; 4 eggs 4 eggs; 1 ½ teaspoons ground cinnamon 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg ½ teaspoon ground nutmeg; 1 ½ teaspoons salt 1 ½ teaspoons salt; ⅔ cup water ⅔ cup water; 3 cups all-purpose flour 3 cups all-purpose flour; 1 cup chopped walnuts 1 cup chopped walnuts

Prep: 10 minsCook: 1 hr

Prep

10 mins

Cook

1 hr

Servings

Difficulty

Hard

Dairy-FreeVegetarian

(0)

Ingredients

Servings:

11 cup persimmon pulp
22 teaspoons baking soda
33 cups white sugar
11 cup vegetable oil
44 eggs
11 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg½ teaspoon ground nutmeg
11 ½ teaspoons salt
⅔ cup water⅔ cup water
33 cups all-purpose flour
11 cup chopped walnuts

Instructions

1
Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
2
In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
3
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.
4
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.

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