Sunday, January 27, 2013

Celebrate a Hoosier Tradition With This Yummy Persimmon Bread With Raisins and Nuts

This is another of my Internet articles going into the archives.  Even though it is being posted here out of season, it has only been on the web for a couple of years but is doing well considering not everyone knows what persimmons are!  Since most of my readers are familiar with persimmons, I will share it here before filing it away.

As the kids head back to school, the days grow shorter, the leaves begin to change colors and there is a feeling of fall in the air, Hoosiers begin to think of delicious treats made with persimmons. These delicious little fruits are so popular we even have festivals to celebrate them. Festivals always mean fun, beauty queens, exciting rides, etc. But the most popular of events at Persimmon Festivals is the Persimmon Judging Contests. Probably the most popular persimmon food is the puddings. Either you love them or you hate them, there is no in between! And most people seem to love them. In addition to puddings there are breads, cookies, candies, novelty desserts, etc. Todays recipe is for a Persimmon Bread. This recipe goes back in my life as far as I can remember.     

3 cups all-purpose flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 cup sugar
1 1/2 cups oil (I recommend Canola for health purposes)
2 cups persimmon pulp
1/2 cup chopped nuts*
1/2 cups raisins
2 eggs
Preheat oven to 350 degrees. Grease two loaf pans well and set aside.
Into a medium bowl sift the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Stir in the sugar. Set mixture aside.

Beat the eggs in a large mixing bowl. Add the oil and the persimmon pulp, mixing together well. Add the flour mixture into the persimmon mixture, beating together until well blended. Stir in the nuts and raisins. Pour the batter into the prepared pans. Bake at 350 degrees for 1 hour.

Cool completely before slicing.

*We Hoosiers usually use pecans or hickory nuts.


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