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Lois’ Persimmon Bread recipe

visitor recipePersimmons 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

  • Preheat oven to 325°F (160°C).Grease the bottom of a 9 x 5 x 3-inch loaf pan.
  • In a large bowl, whisk together sugar,eggs and vegetable oil.
  • Stir together persimmon pulp and bakingsoda in a small bowl. Add to sugar mixture; mix well.
  • In another bowl, combine flour, cinnamonand salt. Add pecans and raisins. Fold into persimmon/egg mixture.Pour into prepared pan.
  • Bake for 1 hour and 15 minutes, or untila toothpick inserted near the center comes out clean. Cool ona wire rack.

    Makes one (9 x 5 x 3-inch) loaf; or 12servings.

    Persimmon Bread Recipe from Rockin Grandma Music Larraine Segil

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