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Persimmon Bread II
Prep
10 mins
Cook
1 hr
Servings
24
Difficulty
Hard
Every fall, I look forward to making this wonderful persimmon bread because it's such a simple way to use up those beautiful seasonal fruits. The persimmons are naturally sweet and full of fiber, so you're getting something truly nourishing with every slice. What I love most is how quick it comes together, with just ten minutes of prep before it goes into the oven. This recipe makes enough for sharing with neighbors or freezing for later, and it uses basic pantry staples you probably already have on hand. The warm spices of cinnamon and nutmeg pair perfectly with the subtle persimmon flavor, creating something that tastes fancy but couldn't be easier to bake.
Ella x
Ingredients
- 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
Detail level
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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