Persimmon Bread II
2014-11-15- Course: Breads & Rolls, Cakes & Candy, Desserts
- Yield : 1
- Servings : 8 servings
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Persimmons, the Latin word for it means “food of the gods.” From eHow – Persimmon is an attractive tree with nutritional, sweet, autumn-ripening fruit that has been an old-fashioned favorite for homeowners in U.S. Department of Agriculture hardiness zones 5 through 11, depending on the variety. Persimmon trees fall into two distinct categories: non-astringent, which can be eaten when the fruit is hard or soft, and astringent, which must have the fruit pulp very soft before consumption.
Ingredients
- 1/3 cup Crisco shortening
- 1/2 cup granulated sugar
- 2 eggs
- 1 /3/4 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon soda
- 1 cup mashed persimmon
- 1/2 cup chopped nuts
Directions
Step 1
Cream together shortening sugar and eggs and blend well.
Step 2
Mix the flour, baking powder, salt and soda.
Step 3
Combine the dry ingredients and blend with the cream ingredients alternating with the persimmon pulp and the nuts.
Step 4
Pour a greased loaf pan and bake at 350° for one hour.
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