Persimmon Pecan Bread
December 14, 2022
This is a rich dense bread and takes a good long while to bake. Persimmons are remarkably easy to work with. The skin remains firm as you scoop out the pulp. Tasty, too, when ripe. I prepared the bread pan by my tried and true method. I use shortening and apply with my fingers, covering the corners well.
Ingredients
Persimmons, 4 ripe
Butter, ¾ cup, room temperature
Sugar, 1 and ½ cups
Eggs, 2
Vanilla, 2 tsp
Flour, 2 cups
Salt, ½ tsp
Baking soda, ½ tsp
Baking powder, 1 tsp
Cinnamon, 1 tsp
Pecans, 1 cup chopped
Preparation
Cut the top of the persimmons and scoo...
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