Persimmon and Hickory Nut Bread - Just Fruit Recipes


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Persimmon and Hickory Nut Bread

Cream:
3/4 c Butter
1 c Sugar
Add:
2 Eggs, well beaten
1 c Persimmon pulp
Sift together:
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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