Thursday, December 20, 2012

Christmas Persimmon Bread

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

·         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.

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