Persimmon Quick Bread makes a bread with a nice, delicate flavor using persimmon pulp. Spiced with cinnamon.
1-1/2 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 cup raisins
Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees.
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts or raisins. Beat until well combined.
Pour batter into prepared pans.
Bake for approximately 1 hour or until done.
Recipe makes 3 medium loaves.
The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.
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