Title: Persimmon Bread
Categories: None
Yield: 1 Servings

2 c Unbleached all-purpose flour
2 c Whole-wheat pastry flour
1 tb Plus
1 ts Baking soda
1 ts Salt
1 ts Mace
1/2 ts Cloves
4 Eggs
1 c Unsalted butter, melted
1/4 c Honey
1 3/4 c Brown sugar
2/3 c Bourbon
2 c Very ripe persimmons, mashed
2 c Chopped walnuts (black, if
-you can find them)
2 c Raisins

Combine flour, pastry flour, baking soda, salt, mace, and cloves in large
mixing bowl. In separate bowl, beat eggs, butter, honey, brown sugar,
bourbon, and persimmons. Add liquid to dry, stirring just until moistened.
Stir in walnuts and raisins. Pour batter into two loaf pans. Bake at 350
degrees for about an hour.

Posted to EAT-L Digest 03 Dec 96

From: "Craig L. Meyer"

Date: Wed, 4 Dec 1996 10:14:38 -0500