Persimmon Bread

From the New Orleans Time Picayune. Freezes well.

• Ready In: 1 hr 20 mins
• Serves: 10
• Yields: 2 loaves

Ingredients

• 3⁄4 cup  vegetable oil
• 1 1⁄2 cups sugar
• 2  eggs, beaten
• 1  cup  persimmon pulp
• 1 3⁄4 cups flour
• 1⁄2 teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄2 cup  chopped walnuts
• 1⁄2 cup  chopped dates (optional)

Directions

1. Preheat oven 350 degrees.
2. In a large bowl blend sugar and oil; add eggs and persimmon pulp.
3. In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
4. Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
5. Turn out on wire rack to cool. Freezes well.