Name: Persimmon Bread II
Prep time: 10 min
Cook time: 10 min
Yield: 24
Ingredients: Persimmon pulp - 1 cup; Baking soda - 2 teaspoons; White sugar - 3 cups; Vegetable oil - 1 cup; Eggs - 4; Ground cinnamon - 1 ½ teaspoons; Ground nutmeg - ½ teaspoon; Salt - 1 ½ teaspoons; Water - ⅔ cup; All-purpose flour - 3 cups; Chopped walnuts - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Persimmon Bread II

1. Persimmon pulp - 1 cup

2. Baking soda - 2 teaspoons

3. White sugar - 3 cups

4. Vegetable oil - 1 cup

5. Eggs - 4

6. Ground cinnamon - 1 ½ teaspoons

7. Ground nutmeg - ½ teaspoon

8. Salt - 1 ½ teaspoons

9. Water - ⅔ cup

10. All-purpose flour - 3 cups

11. Chopped walnuts - 1 cup

How to cook deliciously - Persimmon Bread II

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.

2. Stage

In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.

3. Stage

In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.

4. Stage

Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.