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Best Persimmon Bread Ever


 

INGREDIENTS

  • 1 c. persimmon pulp
  • 2 teaspoons baking soda
  • 2 cups white sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 Ĺ teaspoons ground cinnamon
  • Ĺ teaspoon ground nutmeg
  • 1 teaspoon salt, or just a pinch
  • 2/3 c. water
  • 3 c. or 426 grams all-purpose flour
  • 1 c. chopped walnuts

DIRECTIONS

Preparation: Time = 10 minutes (Donít feel bad if itís 15)
Cook time: 1 hour ready

1. Preheat oven to 350 degrees F and grease three 6x3 inch loaf pans.

2. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.

3. In a medium bowl, combine white sugar, packed brown sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour.

4. Fold in nuts.

5. Divide batter into the 3 prepared pans. I sometimes feel that a small custard dish size serving is good to use in addition to the 3 pans, so there isnít the danger of overflow. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes before removing the bread.