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Persimmon Nut Bread

Yield 1 loaf


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1 1/4 cups sugar
  • 2 eggs, beaten
  • 1/3 cup bourbon
  • 1 cup persimmon pulp, puréed
  • 1/2 cup butter or margarine, softened
  • 1 cup raisins
  • 1 cup chopped pecans

How to Make It

  1. Combine flour, soda, salt, and mace; set aside.

  2. Combine sugar, eggs, bourbon, and persimmon pulp; mix well. Add persimmon mixture and butter to flour mixture, mixing well. Stir in raisins and pecans.

  3. Spoon batter into a greased and floured 6-cup mold. Bake at 350° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool 15 to 20 minutes in mold. Remove from mold, and cool completely.

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