Persimmon Bread
Ingredients
- 2 Eggs
- 3/4 Cups Sugar
- 1/2 Cup Vegetable oil
- 1 Tsp Baking soda
- 1 Cup Persimmon pulp
- 1 1/2 Cups All purpose flour
- 1 Tsp Ground cinnamon
- 1/2 Tsp Salt
- 1/2 Cup Pecans or walnuts chopped Optional
- 1/2 Cup Raisins Optional
Instructions
- Preheat oven to 325°.
- In a large bowl, mix eggs, sugar, and oil.
- In a small bowl mix soda with persimmon pulp; add to sugar mixture.
- Combine flour, cinnamon, and salt; add chopped nuts and raisins. Fold dry ingredients into persimmon mixture.
- Pour batter into oiled 9x4x3 inch loaf pan. Bake at 325° for 1:15.
Notes
I remember making this one time for Mamaw to try. She at first thought I was crazy cause as we all know, nobody can eat a persimmon.
I went around trying to find a persimmon tree and luckily found one behind Ben's house. I gathered all I could get using a tarp I threw out on the ground and by shaking the tree. I brought them home and froze the green ones (that makes them ripe when they thaw) and began processing the ripe ones. I used an old colander to mash and separate the unwanted material. This mashing almost made me sick to my stomach as there is an odor that's indescribable emulated from the mixture of aluminum and persimmon pulp.
Side note: It takes a lot of persimmons to make this small loaf just because the seeds are so large.
Once I had them all mashed up and began the recipe. Got it made and took her some to try. She really liked it once she got past the thought of a persimmon. Pretty much everyone that tried it seemed to like it. I only made the bread one time as I can't bring myself to going through that smell again.
I went around trying to find a persimmon tree and luckily found one behind Ben's house. I gathered all I could get using a tarp I threw out on the ground and by shaking the tree. I brought them home and froze the green ones (that makes them ripe when they thaw) and began processing the ripe ones. I used an old colander to mash and separate the unwanted material. This mashing almost made me sick to my stomach as there is an odor that's indescribable emulated from the mixture of aluminum and persimmon pulp.
Side note: It takes a lot of persimmons to make this small loaf just because the seeds are so large.
Once I had them all mashed up and began the recipe. Got it made and took her some to try. She really liked it once she got past the thought of a persimmon. Pretty much everyone that tried it seemed to like it. I only made the bread one time as I can't bring myself to going through that smell again.
