Persimmon Bread

1/2 cup vegetable oil
2 cups sugar
4 eggs
3-1/2 cups flour
3 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon nutmeg
1 cup milk
2 cups persimmons, mashed
1 cup applesauce
2 cup pecans, chopped
Glaze: (optional)
1 cup orange marmalade
1/4 cup hot water

Preheat oven to 350F. Combine oil and sugar. Add eggs. Beat well. Add dry ingredients. Add milk, Add persimmons, nuts and applesauce. Pour into greased bundt pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean.

Mix marmalade and hot water until well blended. Drizzle over persimmon bread. Cut in slices when completely cooled. Serve with ice cream.

Serves 12.

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Cajun Country -- New Iberia, Louisiana