Persimmons are a wonderful fall and winter fruit that can be eaten raw or peeled and added to baked goods. Recipe submitted by Lois Hebert from Abbeville, Louisiana.

Lois' Persimmon Bread

3/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 cup peeled and mashed persimmons
1 teaspoon baking soda
1 1/2 cups sifted all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup raisins

1. Preheat oven to 325°F (160°C). Grease the bottom of a 9 x 5 x 3-inch loaf pan.
2. In a large bowl, whisk together sugar, eggs and vegetable oil.
3. Stir together persimmon pulp and baking soda in a small bowl. Add to sugar mixture; mix well.
4. In another bowl, combine flour, cinnamon and salt. Add pecans and raisins. Fold into persimmon/egg mixture. Pour into prepared pan.
5. Bake for 1 hour and 15 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Makes one (9 x 5 x 3-inch) loaf; or 12 servings.