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Persimmon Bread I

Reviewed: Dec. 24, 2012
Excellent recipe and similar to my mother's. We live in NC and have the small American persimmons that are on old trees so tall that we have to let them fall, collect them and put them through a food mill to extract the pulp and remove the seeds. I freeze measured cups of pulp, which is enough to make two smaller loaves of persimmon bread. The flavor is so delicate I don't like to add much spice, so this recipe is excellent, but instead of cinnamon I add a small amount of crystallized ginger (1/3 cup) which is a good match for the persimmon and adds texture. I use 1 1/2 cups of butter instead of oil and 2 cups of flour. I give these as Christmas presents since very few people know its flavor.
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