Persimmon Hickory Nut Bread Recipe

• 2 c. flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 c. sugar
• 3/4 c. shortening
• 2 Large eggs, well beaten
• 1 c. persimmon pulp
• 1 c. minced Hickory nuts

1. Stir together flour, soda and salt.
2. In a separate bowl cream sugar and shortening.
3. Add in Large eggs, pulp and nuts.
4. Mix and pour into flour mix.
5. Stir into a very stiff batter.
6. Line 2 loaf pans with oiled wax paper.
7. Fill half full.
8. Bake 1 hour at 325 degrees.

flour, baking soda, salt, sugar, shortening, eggs, persimmon pulp, hickory nuts

Taken from cookeatshare.com/recipes/persimmon-hickory-nut-bread-46635 (may not work)