Indiana Persimmon Bread

Directions

Preheat oven to 350℉ (180℃).

Lightly grease and flour two 9×5 inch or three 8×4 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.