Ingredients
3 1/2 CUP OF FLOUR
1 3/4 CUP SUGAR
1.1/2 TEASPOON OF CINNAMON
1/2 TEASPOON OF NUTMEG
1/2 TEASPOON OF CLOVES
1 TEASPOON OF SALT
2 TEASPOON OF BAKING SODA
4 EGGS, BEATEN
2 CUPS OF PERSIMMON PULP
1 CUP OF NUTS, CHOPPED
1 CUP OF VEGETABLE OIL
Preparation
PREPARE SOFT (RIPE) PESIMMON PULP. COMBINE DRY INGREDIENTS IN LARGE BOWL-MIX TO BLEND. MAKE WELL IN CENTER OF DRY INGREDIENTS. ADD REMAINDER OF INGREDIENTS. MIX WELL. DIVIDE INTO 2 GREASED 8X5X3 LOAF PANS. BAKE AT 350F FOR 1 HOUR OR UNTIL DONE.
