Persimmon Bread III recipe

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Ingredients

2 cups white sugar
1 ½ cups wheat flour
1 ½ cups all-purpose flour
½ cup oatmeal
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
2 teaspoons baking soda
2 cups ripe Hachiya persimmon pulp
½ cup applesauce
½ cup vegetable oil
3 eggs

Nutrition Info

206.2 calories
carbohydrate: 37.2 g
cholesterol: 17.3 mg
fat: 5.7 g
fiber: 1 g
protein: 2.7 g
saturatedFat: 1 g
servingSize: -
sodium: 167.5 mg
sugar: 17.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a bowl, stir together the sugar, wheat flour, all-purpose flour, oatmeal, salt cinnamon, nutmeg, allspice, cloves, and baking soda, until well mixed. Set aside. In a separate bowl, stir persimmon pulp with applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two greased 9x5 inch loaf pans.

  3. Bake in the preheated oven for one hour, or until a toothpick inserted into the center of the loaves comes out clean.

Recipe Yield

2 loaves

Recipe Note

A wonderfully moist persimmon bread. If you like nuts in your bread, just add 1/2 to 1 cup of your favorites to the batter just before baking.

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