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Persimmon Bread

Recipe Submitted by the Lanning House and 1920 Annex

2/3 cup shortening
1-1/2 teaspoons salt
2-2/3 cups sugar
1/2 teaspoon baking powder
4 eggs
1 teaspoon cinnamon
2/3 cup water
1 teaspoon cloves
2 cups persimmon pulp
2/3 cup nuts, chopped
3-1/3 cups flour
2/3 cup raisins
2 teaspoons baking soda

Cream shortening and sugar until fluffy. Stir in eggs, persimmon pulp and water. Blend in flour, soda, salt, baking powder and spices. Stir in nuts and raisins. Pour into two greased 9x5x3 inch loaf pans. Bake at 350o for 70 minutes or until wooden toothpick inserted in center comes out clean.

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