Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  persimmon pulp
  3               cups  flour
  1           teaspoon  salt
  2 1/2       teaspoon  baking powder
  2           teaspoon  baking soda
  1 1/2       teaspoon  ground cinnamon
  1           teaspoon  ground nutmeg
     1/8      teaspoon  ground cloves
  1 1/2           cups  sugar or fructose---granulated*
  3              large  egg whites**
  10               oz.  prune puree (can use baby food purnes) or
  1 1/2           cups  applesauce
  1 1/2           cups  raisins
  1           teaspoon  vanilla

Preparation:

Preheat heat oven @ 350 degrees. Sift dry ingredients into bowl. Beat egg whites or replacer and add to pulp; then add liguids. Mix dry ingredients into mixture, add raisins. Pour batter into two well sprayed loaf pans or one bundt pan. Bake loaft for about one hour or bundt pan about 40-45 minutes or until done. *..original called for 2 cups ** or egg replacer for 2 eggs Hope that you all enjoy this....Betty PUMPKIN BREAD-Geraldine A. New 1 and 2/3 cups flour 1 teaspoon baking soda 1/4 teaspoon bakind powder 3/4 teaspoon salt 1/2 teaspoon each ground cloves, cinnamon, nutmeg, allspice 3/4 cup sugar 1/2 cup shortening* 2 eggs 1 cup canned pumpkin 1 cup raisins Sift flour, soda, powdew, salt and spices. In another bowl, beat the sugar and oil until smooth. Beat in eggs one at a time. Stir in pumpkin and flour mixture. Add raisins. Turn into loaf pan. Bake @ 350 degrees for about 45 minutes or until.done....test before taking out of oven. Makes on loaf. *...margine, oil and butter is ok...

Nutritional Information:

2349 Calories (kcal); 6g Total Fat; (2% calories from fat); 47g Protein; 542g Carbohydrate; 0mg Cholesterol; 5915mg Sodium