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. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3-inch loaf pans.
2. 2 Combine persimmon pulp and baking soda in a small bowl; let stand for 5 minutes to thicken the pulp.
3. 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. 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 per serving