The best delicious Indiana Persimmon Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Indiana Persimmon Bread recipe today!
Hello my friends, this Indiana Persimmon Bread recipe will not disappoint, I promise! Made with simple ingredients, our Indiana Persimmon Bread is amazingly delicious, and addictive, everyone will be asking for more Indiana Persimmon Bread.
What Makes This Indiana Persimmon Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Indiana Persimmon Bread.
Ready to make this Indiana Persimmon Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Seedless raisins 4 c All-purpose flour
1/2 c Brandy 2 ts Baking soda
1/2 c Sugar 1/2 ts Salt
2 c Firmly packed brown sugar 1 ts Cinnamon
2 c Persimmon pulp 1 ts Nutmeg
1 c Vegetable oil 1 c Chopped walnuts
4 Eggs
Preheat oven to 350 F. Lightly grease and flour two 9×5″ or three
8×4″ loaf pans.
Put the raisins in the brandy and set aside. Combine the sugars,
persimmon pulp and oil. Add eggs, one at a time; beat well after
each addition. Sift together the dry ingredients into a medium bowl.
Add to the egg mixture and stir in the brandied raisins and nuts.
Pour into greased pans. Bake for 1 hour, a bit longer for the 9″
pans. Be sure to test with a cake tester to make sure the bread is
done; you may have to adjust cooking time.
Yield: About 16 slices.
From _Back Home Again_ by the Junior League of Indianapolis in Food
Editor Sarah Fritschner’s 10/12/94 “Fall Gold: Persimmons Ripen into
Sweet Treats This Time of Year, and Gathering Them is Easy (and
Free)” article in “The (Louisville, KY) Courier-Journal.” Pg. C6.
Yields
1 batch
Leave a Reply