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Randy Pollak’s Persimmon Bread

  • on August 25, 2010
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Ingrients & Directions

2 c Flour 1 c Persimmon pulp
2 ts Baking powder 1 c Sugar
1/2 ts Baking soda 1/2 c Milk
1/2 ts Salt 2 Eggs
1 ts Cinnamon 1/4 c Softened butter or oleo
1/2 ts Nutmeg 1 c Chopped nuts

Sift the first 6 ingredients together. Mix the persimmon, sugar, eggs
and milk. Add the dry ingredients and butter. Mix until well blended.
Stir in the nuts. Spread into a well-greased loaf pan, 9 x 5 x 3
inch. Bake at 350F for 45 minutes or until done. This bread freezes

1 loaf

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