This recipe comes courtesy of the Salt Lake City Junior League cookbook from years ago. Persimmons are a winter fruit, so this is the perfect holiday bread for eating and gift giving!
~ Kimberley Stewart
Christmas Persimmon Bread
Yield: Two loaves
Combine:
·
2 C chopped persimmons (3 persimmons. Should be soft. Do not peel.)
·
1-1/2 tsp baking soda
Pour into a bowl and slightly stir:
·
2-1/2 C flour
·
2 C granulated sugar
·
1-1/4 tsp salt
·
1 tsp cinnamon
·
1 tsp nutmeg
Barely blend in:
·
3 eggs, slightly beaten
·
3/4 C vegetable oil
·
1/2 C raisins (optional)
·
1/2 C chopped walnuts (optional)
Preheat oven to 350 degrees. Butter and flour two 4.5” x 8.5” bread
pans. Distribute the mixture evenly
between the two pans. Bake for 45 – 60 minutes. Cool completely before cutting. Refrigerate if not eating immediately.
