Recipe Persimmon Bread II
Persimmon Bread II
Ingredients
1 cup persimmon pulp, 2 teaspoons baking soda, 3 cups white sugar, 1 cup vegetable oil, 4 eggs, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 ½ teaspoons salt, ⅔ cup water, 3 cups all-purpose flour, 1 cup chopped walnuts
Instructions
Preheat the oven to 350 degrees F (175 degrees C) and grease three 6x3 inch loaf pans. In a small bowl, mix the persimmon pulp with baking soda and let it rest for 5 minutes. In a medium bowl, blend sugar, oil, eggs, cinnamon, nutmeg, and salt until smooth. Alternately stir in the persimmon pulp, water, and flour, then fold in the nuts. Fill the prepared pans 2/3 full with batter and bake for 1 hour or until a toothpick comes out clean. Allow to cool in the pans for 10 minutes before moving to a wire rack to cool completely.
Nutrition
Total Fat 13g 17%, Saturated Fat 2g 9%, Cholesterol 31mg 10%, Sodium 262mg 11%, Total Carbohydrate 41g 15%, Dietary Fiber 1g 4%, Total Sugars 25g, Protein 4g, Vitamin C 7mg 33%, Calcium 16mg 1%, Iron 1mg 7%, Potassium 81mg 2%
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Recipe Persimmon Bread II.