1 cup persimmon pulp
2 teasp. baking soda
3 cups sugar
1 cup vegetable oil
1 1/2 teasp. cinnamon
1/2 teasp. nutmeg
1 1/2 teasp. salt
2/3 cup water
3 cups all-purpose flour
1 cup chopped walnuts
1. Preheat oven to 350 degrees. Grease 2- 8 1/2x4 1/2 loaf pans.
2. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken
3. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix
in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans,
filling each 2/3 full.
4. Bake for 1 hour in preheated oven or until toothpick comes out clean. Cool in pan for 10 min. before
removing to a wire rack to cool completely.