Persimmon Bread with Hickory Nuts
2 cups flour
! tsp baking soda
1 cup sugar
¾ cup butter (1 ½ sticks)
2 well beaten eggs
½ pint wild persimmon pulp (1 cup)
½ cup chopped “clean” hickory nut meat (I like mockernut hickory)
Sift flour and soda.
In separate bowl, cream sugar and butter.
Add eggs and soda-flour mixture.
Add persimmon pulp and hickory nuts.
Mix to a thick batter and pour (more like globbing wet glue) into two small loaf pans ( lined with parchment or waxed paper)
Bake about 1 hour at 325o F. Bread will be a moist, dark brown.
Original recipe from Euell Gibbons: Stalking he Wild Asparagus