Persimmon Bread III

Ingredients

• 2 cups white sugar
• 1 1/2 cups wheat flour
• 1 1/2 cups all-purpose flour
• 1/2 cup oatmeal
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 2 teaspoons baking soda
• 2 cups ripe Hachiya persimmon pulp
• 1/2 cup applesauce
• 1/2 cup vegetable oil
• 3 eggs

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a bowl, stir together the sugar, wheat flour, all-purpose flour, oatmeal, salt cinnamon, nutmeg, allspice, cloves, and baking soda, until well mixed. Set aside. In a separate bowl, stir persimmon pulp with applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two greased 9×5 inch loaf pans.

Bake in the preheated oven for one hour, or until a toothpick inserted into the center of the loaves comes out clean.