Persimmon Bread
  1. Preheat the oven to 350°F. Grease three 6 x 3-inch loaf pans.
  2. Mash the persimmons and remove the skins. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
  3. In a medium bowl, combine sugar, oil, eggs, spices and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. If dry, add a one or two more tablespoons of water. Fold in the nuts.
  4. Divide batter into the prepared pans, filling each pan 2/3 full.
  5. 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.
Recipe Notes

Makes 18 slices

Nutrition Information: Calories 334; Total Fat 17g; Saturated Fat 2g; Cholesterol 41mg; Sodium 298mg; Total Carbohydrates 41g; Dietary Fiber 2g, and Protein 5g