Persimmon Nut Bread - Recipe

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PERSIMMON NUT BREAD
2 eggs 3/4 cup sugar 1/2 cup vegetable oil 1 cup persimmon pulp 1 tsp. baking soda (add to pulp) 1 1/2 cups sifted flour 1 tsp. cinnamon 1/2 tsp. salt 1/2 cup chopped walnuts or pecans 1/2 cup chopped dates Blend eggs, sugar and oil. Mix baking soda into pulp, add to sugar mixture. Sift flour with dry ingredients. Add nuts and dates to dry ingredients. Fold into persimmon mixture. Pour into oiled pan. Bake 325°F for about 1 1/2 hours. 12 servings.

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Persimmon Nut Bread

· Jan 9 · #58284

Jenny (Texas) says:

I used wheat flour and added 1/2 cup of oil, and a little vanilla. Good bread.

· Dec 2 · #161033

Marty McBride (California) says:

This is a huge hit in our family. 2 bonuses: super easy, and very low fat! (the only fat is egg yolk and nuts, which are high in omega 3's!) Tip: if your persimmons are not ripe, put them, top down, in the freezer overbite, and they will be ripe and perfect for use the next day!

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