This persimmon bread recipe makes 3 moist spice cake-type loaves. Excellent for Christmas gifts, as persimmons are only available for a brief time. This is the top seller at our company bake sale at Christmas!
Ingredients
- 1 cup persimmon pulp
- 2 teaspoons baking soda
- 3 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1.5 teaspoons salt
- 0.67 cups water
- 3 cups all-purpose flour
- 1 cup chopped walnuts
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3-inch loaf pans.
-
2
Combine persimmon pulp and baking soda in a small bowl; let stand for 5 minutes to thicken the pulp.
-
3
Combine sugar, oil, eggs, cinnamon, nutmeg, and salt in a medium bowl; 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 in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts
Per serving
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