Side Pannel
Indiana Persimmon Bread
Indiana Persimmon Bread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Snacks, Desserts
Ingredients List
- 1 c Seedless raisins
- 1/2 c Brandy
- 1/2 c Sugar
- 2 c Firmly packed brown sugar
- 2 c Persimmon pulp
- 1 c Vegetable oil
- 4 Eggs
- 4 c All-purpose flour
- 2 ts Baking soda
- 1 ts Cinnamon
- 1 ts Nutmeg
- 1 c Chopped walnuts
Directions
Preheat oven to 350 degrees. Lightly grease and flour 2 9x5 or 3 8x4 loaf
pans. Put the raisins in the brandy and set aside. Combine the sugars,
persimmon pulp and oil. Add eggs, one at a time, beat well after each
addition. Sift together the dry ingrediants into a medium bowl. Add to the
egg mixture and stir in the brandied raisins and 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.
pans. Put the raisins in the brandy and set aside. Combine the sugars,
persimmon pulp and oil. Add eggs, one at a time, beat well after each
addition. Sift together the dry ingrediants into a medium bowl. Add to the
egg mixture and stir in the brandied raisins and 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.
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