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Persimmon Bread #003

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Persimmon Bread #003 (click here for recipe with metric measurements)  

This persimmon bread recipe is reprinted from the "Indiana Nut Growers Cookbook" and used by permission from the Indiana Nutgrowers Association.  

Ingredients:

3 Cups sugar
1 Cup oil
4 eggs
2/3 Cups. water
2 C. persimmon pulp
3 1/2 Cups flour
2 teaspoon baking soda
teaspoon salt
teaspoon cinnamon
teaspoon nutmeg
1 Cup chopped nuts
1 Cup pitted dates

Mix together well the sugar, oil and eggs; stir in the other ingredients, and mix thoroughly.  Grease and flour four (4) one-pound coffee tins or four (4) small loaf pans.  Fill each can half full; bake in a 350 
°F oven for 1 hour.  Let cool slightly before removing from can.

NOTE: To freeze, leave breads in coffee can. To remove, cut off bottom of can; slide a long knife along the sides of the can to loosen bread; push bread through one end.  

Persimmon Bread #003 (metric measurements)

This persimmon bread recipe is reprinted from the "Indiana Nut Growers Cookbook" and used by permission from the Indiana Nutgrowers Association.   Ingredients:

600 g sugar
240 ml oil
4 eggs
160 ml water
480 ml persimmon pulp
420 g flour
10 ml baking soda
5 ml
salt
5 ml
cinnamon
5 ml
nutmeg
150 g chopped nuts
150 g pitted dates

Mix together well the sugar, oil and eggs; stir in the other ingredients, and mix thoroughly.  Grease and flour four (4) 450 g coffee tins or four (4) small loaf pans.  Fill each can half full; bake in a 177
°C oven for 1 hour.  Let cool slightly before removing from can.

NOTE: To freeze, leave breads in coffee can. To remove, cut off bottom of can; slide a long knife along the sides of the can to loosen bread; push bread through one end.  



persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA) for their permission (granted October 2007) to run this recipe here.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.