Persimmon Bread

• 3 1/2 c. flour
• 1/2 tsp. baking powder
• 1 tsp. allspice
• 1 tsp. cinnamon
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 2 c. persimmon pulp, mixed with 2 tsp. baking soda
• 2/3 c. oil
• 2 2/3 c. sugar
• 4 eggs
• 1 c. chopped nuts
• 1 c. pitted dates
• 1/2 c. raisins (1 1/2 c. raisins can be used in place of dates)

1. Sift flour with salt, baking powder and spices.
2. Mix oil with dry ingredients, add eggs and persimmon pulp.
3. Mix in nuts, dates and raisins.
4. Grease 2 standard size loaf pans or three 1-pound coffee cans and 1 large Bundt pan, or 1 small Bundt pan and 1 loaf pan, or 6 small loaf pans.
5. Baking times will vary according to size of pan used but the standard loaf pan will take about 1 hour and 15 minutes.

flour, baking powder, allspice, cinnamon, salt, nutmeg, persimmon pulp, oil, sugar, eggs, nuts, dates, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398557 (may not work)