Persimmon Bread I

  • Yield : 1 loaf
  • Servings : 8 servings
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h
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Freeze the persimmon pulp and make this bread anytime!


  • 1 cup persimmons pulp
  • 1 cup brown sugar
  • 2 tablespoon oil
  • 2 cups all-purpose flour
  • 1/2 cups raisins
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped nuts - Choice of pecans - walnuts - hickory nuts


Step 1

Combine persimmon pulp, brown sugar, oil and eggs; blend well.

Step 2

Dust raisins with a little flour; combine the remaining flour, baking powder, soda and salt.

Step 3

Add the dry ingredients to the creamed mixture.

Step 4

Add raisins, vanilla and nuts.

Step 5

Poor in a greased loaf pan and bake at 350° for one hour or until a cake tester pick comes out clean.

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Breaux Bridge, Louisiana Louisiana
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