Recipe of the Week
Persimmon bread
Courtesy of
Charles A. Sanders

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1 cup persimmon pulp
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup milk
1 cup sugar
2 eggs
1/4 cup butter or margarine
1 cup chopped walnuts, (optional)


Sift together the dry ingredients. Mix together the persimmon pulp, milk, eggs, and sugar. Add the flour mixture and the margarine. Mix until well-blended. Stir in chopped nuts. Pour batter into a well-greased 9 x 5 x 3 inch loaf pan and bake at 350° for 45 minutes.

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