Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
Beer makes batters better, meat more tender, and sauces more flavorful.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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