Persimmon Nut Bread
Source of Recipe
Posted By: Pat in IN
Recipe Introduction
Dear Pat,
I'm glad you enjoyed your workshop with us at BCI.I work presently in the kitchen and do most of the baking and some of the cooking and prep work,also.My husband is the chef and has been here for over 28 years. We have several persimmon trees on our property and have supplied the Inn with Persimmon pulp for many years. The mystery bread was in fact Persimmon Nut Bread which we serve with our Chicken salad and Fruit Platters. I'm glad you liked it. I assume living not too far south of us that you have pulp availble to you.
List of Ingredients
The recipe is as follows:
This makes 2 nice size loaves.
Dry Ingredients:
3 cups allpurpose flour,
1 tsp salt,
2 tsp baking powder,
2 tsp Bk soda,
1 tsp cinnamon,
1/2tsp cloves,
1/2tsp nutmeg,
1 cup roughly chopped pecans (or nut of your choice)
WET INGREDIENTS:
2cups granulated sugar,
2 eggs,
1 pint of persimmon pulp,
1 1/3 cup of vegetable oil.
Recipe
Mix wet and dry ingrediants separately then blend together by hand until well moistened.
Prepare 2 loaf pans by greasing bottoms only and lightly flour.
Bake in a slow oven (about 325 degrees for 60 to 75 minutes.
Mixture will appear to be a little wet but should pull away from sides.It is also characteristic for it to sink in a little after cooling on wire rack of course...Enjoy!!!
You'd have to import the persimmon in California. But, it was DELICIOUS.
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