Indiana Persimmon Bread
Indiana Persimmon Bread recipe
Yield
36 servingsPrep
10 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
brandy
|
*
|
| ½ | cup |
sugar
|
|
| 2 | cups |
brown sugar
firmly packed |
*
|
| 2 | cups |
persimmon pulp
|
* |
| 1 | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
brandy
|
*
|
| 118 | ml |
sugar
|
|
| 473 | ml |
brown sugar
firmly packed |
*
|
| 473 | ml |
persimmon pulp
|
* |
| 237 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 237 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
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.
