---------- 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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