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Persimmon and Hickory Nut Bread
3/4 c Butter
1 c Sugar
2 Eggs, well beaten
1 c Persimmon pulp
2 c Flour
1 ts Soda
1/2 ts Salt
Add flour to the first mixture and also: 1 cup chopped hickory nuts. Line 2 small loaf pans with wax paper and fill about half full.
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