Persimmon Bread

My fruit bowl has been overtaken with Persimmons! In Korea I loved persimmons, but I think they were a different kind. The ones I have been getting in my veggie box don't have the same texture and their flavor is not as good for eating plain, so I made bread out of them. It was really good! I still don't know where my camera is so not photo, but i am sure you can use your imagination; picture banana bread :)

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

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

2. 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 9x5 inch loaf pans.

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