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Indiana persimmon bread
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| Artist: |
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| Categories: |
Bakery, Breads, Central Asian, Desserts, Indian, Pastry, Snacks |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Seedless raisins | | 1/2
| cup | Brandy | | 1/2
| cup | Sugar | | 2
| cup | Firmly packed brown sugar | | 2
| cup | Persimmon pulp | | 1
| cup | Vegetable oil | | 4
| | Eggs | | 4
| cup | All-purpose flour | | 2
| tsp | Baking soda | | 1
| tsp | Cinnamon | | 1
| tsp | Nutmeg | | 1
| cup | Chopped walnuts |
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Procedures:
| 1 | Preheat oven to 350 degrees. | | 2 | Lightly grease and flour 2 9x5 or 3 8x4 loaf pans. | | 3 | Put the raisins in the brandy and set aside. | | 4 | Combine the sugars, persimmon pulp and oil. | | 5 | Add eggs, one at a time, beat well after each addition. | | 6 | Sift together the dry ingrediants into a medium bowl. | | 7 | Add to the egg mixture and stir in the brandied raisins and nuts. | | 8 | Pour into greased pans. | | 9 | Bake for 1 hour, a bit longer for the 9 inch pans. | | 10 | Be sure to test with a cake tester to make sure the bread is done; you may have to adjust cooking time. |
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