![](https://cdn.statically.io/img/www.allrecipes.com/thmb/WM0_ugI8iAojUZR_DM52W95MRHM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1852566-16d6cd402515491b810053270c57e324.jpg)
Ingredients
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1 cup persimmon pulp
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2 teaspoons baking soda
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3 cups white sugar
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1 cup vegetable oil
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4 large eggs
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1 ½ teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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1 ½ teaspoons salt
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⅔ cup water
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3 cups all-purpose flour
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1 cup chopped walnuts
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3-inch loaf pans.
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Combine persimmon pulp and baking soda in a small bowl; let stand for 5 minutes to thicken the pulp.
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Combine sugar, oil, eggs, cinnamon, nutmeg, and salt in a medium bowl; blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
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Bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts (per serving)
292 | Calories |
13g | Fat |
41g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 292 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 2g | 9% |
Cholesterol 31mg | 10% |
Sodium 262mg | 11% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 1g | 4% |
Total Sugars 25g | |
Protein 4g | 7% |
Vitamin C 7mg | 7% |
Calcium 16mg | 1% |
Iron 1mg | 7% |
Potassium 81mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.