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Permission Bread

This bread It's easy to make and a great autumn cake/bread. It’s lightly flavored with fresh persimmon puree.
Servings: 3 (6x3-inch) loaves
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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Ingredients

  • 1 cup persimmon pulp, about 2 persimmons
  • 2 tsp baking soda
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 tsp salt
  • 2/3 cup water
  • 3 cups all-purpose flour

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease three 6x3-inch loaf pans.
  • In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
  • In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth.
  • Mix in persimmon pulp and water alternately with flour. Divide batter into the prepared pans, filling each pan 2/3 full.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Notes

Recipe adapted from All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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