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Persimmon Bread I

Reviewed: Nov. 5, 2012
I lost my grandmother's recipe and landed on this one. At the last moment I realized I didn't have enough white flour so I ended up making this with 1/3 part white and 2/3 part whole wheat. I also ditched the nuts and used 1/2 cup white sugar instead of 3/4 cup, though I added about 1/4 of apple sauce to supplement the sugar. Then, I decided to make these into muffins instead of bread and baked them for about 35 minutes (makes 12 muffins). They came out absolutely delicious, and for some reason, like soup, were even better the next day. They froze and reheated very well!
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