---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Indiana Persimmon Bread
 Categories: Breads, Fruits, Quick
      Yield: 16 servings
 
      1 c  Seedless raisins
    1/2 c  Brandy
    1/2 c  Sugar
      2 c  Brown sugar; firmly packed
      2 c  Persimmon pulp
      1 c  Vegetable oil
      4    Eggs
      4 c  All-purpose flour
      2 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
      1 ts Nutmeg
      1 c  Walnuts; chopped
 
  Preheat oven to 350 degrees.  Lightly grease and flour two 9x5-inch or
  three 8x4-inch loaf pans.  Put the raisins in the brandy and set aside.
  Combine the sugars, presimmon pulp and oil. Add eggs, one at a time; beat
  well after each addition. Sift together the dry ingredients into a medium
  bowl.  Add to the egg mixture and stir in the brandied raisins and the
  nuts. Pour into greased pans. Bake for 1 hour, a bit longer for the 9-inch
  pans.  Be sure to test with a cake tester to make sure the bread is done;
  you may have to adjust cooking time. Makes about 16 slices.
  
  Formatted for MM by Pegg Seevers 11/16/94
 
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