Indiana Persimmon Bread Recipe

Step 1

Preheat oven to 350 degrees. Lightly grease and flour 2 9x5 or 3 8x4 loaf pans.

Step 2

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 ingrediants into a medium bowl. Add to the egg mixture and stir in the brandied raisins and nuts.

Step 3

Pour into greased pans. Bake for 1 hour, a bit longer for the 9 inch pans. Be sure to test with a cake tester to make sure the bread is done; you may have to adjust cooking time.

Things You'll Need

  • 1c Seedless raisins
  • 1/2c Brandy
  • 1/2c Sugar
  • 2c Firmly packed brown sugar
  • 2c Persimmon pulp
  • 1c Vegetable oil
  • 4 Eggs
  • 4c All-purpose flour
  • 2ts Baking soda
  • 1ts Cinnamon
  • 1ts Nutmeg
  • 1c Chopped walnuts

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