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  Indiana Persimmon Bread
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 175
Ingredients:
1 cup Seedless raisins
1/2 cup Brandy
1/2 cup Sugar
2 cup Firmly packed brown sugar
2 cup Persimmon pulp
1 cup Vegetable oil
4 Eggs
4 cup All-purpose flour
2 tsp Baking soda
1 tsp Cinnamon
1 tsp Nutmeg
1 cup Chopped walnuts
Instructions:
Preheat oven to 350 degrees. Lightly grease and flour 2 9x5 or 3 8x4
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 ingrediants 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
inch pans. Be sure to test with a cake tester to make sure the bread
is done; you may have to adjust cooking time.
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