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Persimmon Date Nut Bread
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- #85682
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/4 cup butter or margarine, softened, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon baking soda
1 cup persimmon pulp
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans
1 cup chopped dates
directions
Cream butter or margarine and gradually beat in sugar. Add eggs one at a time and beat well after each addition. Combine soda and persimmon pulp and let stand until soda is dissolved. Add to creamed mixture. Blend well.
Combine the next 6 ingredients and gradually add to batter. Beat well and stir in the dates and nuts. Pour into a lightly greased 9x5x3 loaf pan.
Bake at 350 degrees for 1 hour and 20 minutes. Test with a toothpick. Cool in pan 10 minutes then remove loaf and place on a rack to finish cooling.
A persimmon isn't ripe until it starts to shrivel and should not be picked before the first frost. Most are ripe enough when they fall off the tree. They are a delicate fruit and should be refrigerated.
added by
carie
nutrition data
Nutritional data has not been calculated yet.
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