Holiday Persimmon Bread

Holiday Persimmon Bread
Jessica Knutzen (12/1/10)

INGREDIENTS:
2 cups persimmon pulp
2 ½ tsp baking soda
3 cups white sugar
1 cup butter (softened)
4 eggs (Large/XLarge AA)
1 ½ tsp ground cinnamon
½ tsp ground cloves
½ tsp nutmeg
1 tsp salt
1/3 cup water
3 cups all-purpose flour
walnuts (optional on top or mixed-in)

DIRECTIONS:
Preheat oven to 350˚ F
1) In a small bowl combine persimmon pulp and baking soda; let stand for five minutes to thicken.
2) In a medium bowl combine sugar, butter, eggs, cinnamon, cloves, nutmeg, water and salt. Blend until smooth.
3) Alternate persimmon and flour into mixture until combined.
BAKING:
For Bread Loaf
Pour batter to fill pan 2/3 full. (This batch should make 2-3 6x3in loaves.) Bake for 60 minutes (or until golden and toothpick comes out clean).
For Muffins
Pour batter into each cup 2/3 full. (This batch should make 2 dozen muffins). Bake for 20 minutes (or until golden and toothpick comes out clean).