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Persimmon-Hickory Nut Bread

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Euell Gibbons' Persimmon-Hickory Nut Bread (click here for recipe with metric measurements)

This recipe, was offered by Euell Gibbons in his 1962 book, "Stalking The Wild Asparagus".  He called it the "...highest form of persimmon cookery...".  This recipe is used by permission.

Ingredients:


2 Cups flour
1 teaspoon baking soda
1 Cup sugar
1.5 sticks margarine
(3/4 Cup)
2 well-beaten eggs
1/2 Pint persimmon pulp
(1 Cup)
1/2 Cup chopped hickory nut meats

Sift 2 Cups flour and 1 teaspoon baking soda.

In a separate bowl, cream together 1 Cup sugar and 1.5 sticks margarine.  Then add the 2 well-beaten eggs, and the soda-flour mixture.  Add the 1/2 Pint of persimmon pulp and the 1/2 Cup chopped hickory nuts.  Mix the very stiff batter and pour into two small oblong loaf pans lined with waxed paper.  Bake 1 hour at 325
°F.  Persimmons darken as they cook and this bread will be a moist dark brown.  Euell also said, "Never add flavorings or spices to this bread, for persimmons and nuts are flavorful enough."

Euell Gibbons' Persimmon-Hickory Nut Bread (metric measurements)

This recipe, was offered by Euell Gibbons in his 1962 book, "Stalking The Wild Asparagus".  He called it the "...finest way of all to use persimmons...".  This recipe is used by permission.

Ingredients:

240 g flour
5 ml baking soda
400 g sugar
170 g margarine 
2 well-beaten eggs
240 ml persimmon pulp 
150 g chopped hickory nut meats

Sift 
240 g flour and 5 ml baking soda.

In a separate bowl, cream together 
400 g sugar and 170 g margarine.  Then add the 2 well-beaten eggs, and the soda-flour mixture.  Add the 240 ml of persimmon pulp and the 150 g chopped hickory nuts.  Mix the very stiff batter and pour into two small oblong loaf pans lined with waxed paper.  Bake 1 hour at 163 °C.  Persimmons darken as they cook and this bread will be a moist dark brown.  Euell also said, "Never add flavorings or spices to this bread, for persimmons and nuts are flavorful enough."



Bibliography:

Gibbons, Euell. 1962. Stalking the Wild Asparagus. pp. 164-169.  $17.50 from Alan C. Hood & Co., Inc. (www.hoodbooks.com), used by permission.