Persimmons are a wonderful fall and winterfruit that can be eaten raw or peeled and added to baked goods.Recipe submitted by Lois Hebert from Abbeville, Louisiana.
Recipe: Lois’ Persimmon Bread
3/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 cup peeled and mashed persimmons
1 teaspoon baking soda
1 1/2 cups sifted all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup raisins
Makes one (9 x 5 x 3-inch) loaf; or 12servings.
Persimmon Bread Recipe from Rockin Grandma Music Larraine SegilIf the Lois’ Persimmon Bread recipe was useful and interesting, you can share it with your friends or leave a comment.