Indiana Persimmon Bread

Prep: 10 minutes Cook: 60 minutes

1425 calories per serving view nutrition facts

2 loaves suggest servings

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Ingredients

1	cup	raisins, seedless
1/2	cup	brandy
1/2	cup	sugar
2	cups	brown sugar	firmly packed
2	cups	persimmon pulp
1	cup	vegetable oil
4	large	eggs
4	cups	flour, all-purpose
2	teaspoons	baking soda
1/2	teaspoon	salt
1	teaspoon	cinnamon
1	teaspoon	nutmeg
1	cup	walnuts	chopped

Directions

Preheat oven to 350 degrees.

Lightly grease and flour two 9x5 inch or three 8x4 inch loaf pans.

Put the raisins in the brandy and set aside.

Combine the sugars, presimmon pulp and oil.

Add eggs, one at a time; beat well after each addition.

Sift together the dry ingredients into a medium bowl.

Add to the egg mixture and stir in the brandied raisins and the nuts.

Pour into greased pans.

Bake for 1 hour, a bit longer for the 9-inch pans.

Be sure to test with a cake tester to make sure the bread is done; you may have to adjust cooking time.

Makes about 16 slices.

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Nutrition Facts

Serving Size 325g

Amount per Serving

Calories 1425 50% of calories from fat

	% Daily Value*
Total Fat 80.0g	122%
Saturated Fat 10.0g	50%
Trans Fat 0.0g
Cholesterol 212mg	71%
Sodium 646mg	27%
Total Carbohydrate 157.0g	52%
Dietary Fiber 7.0g	29%
Sugars 48.0g
Protein 28.0g	56%

Vitamin A	5%		Vitamin C	16%
Calcium	9%		Iron	49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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