Dianne's Persimmon Bread

1 egg
1 C sugar
1/4 C salad oil
1 C persimmon pulp
2 C flour 
1 tsp soda, 1/4 tsp salt
1 tsp cinnamon, dash of nutmeg

1/2 C raisins

Beat egg in a mixing bowl, add sugar & salad oil and mix well. Add persimmon. pulp.
Sift together flour, soda, salt, cinnamon & nutmeg and add to mixture. Mix again.
Fold in  raisins. Stir gently  to blend.  

Bake in 5x9" loaf pan at 350 for 50-60 mins. When cool, add a thin sugar glaze if desired.
Note: Be sure to use very soft, squishy persimmons.  Peel the waxy skin off and remove the core before  mashing the fruit.




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